Photography Darren Chang Art Direction & Styling Nikki Ho

Serves 4

3 tsp olive oil
3 cloves garlic
250g batang, bones removed, and cut into bite- sized pieces
500g frozen shrimp, thawed
2 1/2 cups Japanese short- grain rice, washed
700ml chicken stock
1 can (400g) diced tomatoes
1/2 tsp turmeric powder
100g frozen mixed vegetables, microwaved for 5min
Salt and ground black pepper, to season

1 Heat the olive oil in a non- stick pan. Saute the garlic for 2min until brown and fragrant. Remove the garlic and set aside.
2 Saute the fish and shrimp for 3min over medium heat until cooked. Set aside.
3 Place all the ingredients in the rice cooker. Season with salt and ground black pepper, stir well, and leave to cook.
4 Fluff the paella well and serve immediately.

This article was originally published in Simply Her September 2014.