1 Place saffron in small bowl, cover with hot water and stand until needed.

2 Heat oil in a paella pan or a deep frypan. Add green onion and cook over high heat for 1min. Add rice and cook, stirring constantly, until coated, about 2-3mins.

3 Stir half of stock into rice. Add tomato, paprika, saffron and steeping liquid, salt and plenty of black pepper. Cook over moderately high heat, stirring occasionally, for 5mins or until about half of the stock has been absorbed.

4 Add remaining stock and cook over moderately high heat, without stirring, for 8mins or until liquid is just below level of rice. Check seasoning.

5 Stir rocket into rice, then arrange prawns and mussels on top, tucking them in lightly. Continue cooking over moderate heat until prawns are pink and cooked through, mussels have opened, and rice is tender and starting to sizzle at the bottom, about a further 8-10mins. Scatter extra rocket over and serve immediately.

Wine match
The 2009 Trentham Estate La Famiglia Pinot Grigio, $16, complements the seafood in this paella. If you prefer a red, try the 2009 Jam Shed Clare Valley Cabernet Sauvignon, $20, which is soft and pure.