Seafood Paella Salad

4 cups chicken stock

500gr green large prawns

1 green lobster tail, optional

500gr mussel in shells, cleaned

2 tbsp. olive oil

2 ham steaks, cut into 1cm cubes

2 cups aborio rice

½ ground turmeric

125gr fresh or frozen peas

1 red capsicum, diced

Garlic Dressing:

½ cup olive oil

¼ cup white wine vinegar

3 tbsp. mayonnaise

2 garlic cloves, crushed

2 tbsp. chopped fresh parsley

Freshly ground black pepper

• Place stock in a large saucepan and bring to the boil.

• Add prawns and cook for 1-2 minutes or until prawns change colour.

• Remove and set aside.

• Add lobster tail and cook for 5 minutes or until lobster tail changes colour and is cooked.

• Remove and set aside.

• Add mussels and cook until shells open – discard any mussels that do not open after 5 minutes.

• Remove and set aside.

• Strain stock and reserve.

• Peel and devein prawns, leaving tails intact.

• Refrigerate seafood until just prior to serving.

• Heat oil in a large saucepan, add onion and cook for 4-5 minutes or until soft.

• Add ham, rice and turmeric and cook, stirring, for 2 minutes.

• Add reserve stock and bring to the boil.

• Reduce heat, cover and simmer for 15 minutes or until liquid is absorbed and rice is cooked and dry.

• Stir in peas and red capsicum and set aside to cool. Cover and refrigerate for at least 2 hours.

To make dressing:

Place oil, vinegar, mayonnaise, garlic parsley and black pepper to taste in a food processor and process to combine.

To serve:
Place seafood and rice in a large salad bowl, spoon over dressing and toss to combine and