Creamy Paella-Spiced Seafood Pie with Katoomba Roti Lid

2 tbsp olive oil

1 brown onion, peeled and finely diced

1 leek, white part only, sliced

1 chorizo, diced

2 tbsp flour

¾ pack The Spice People Spanish Paella Spice Mix 30g

1 cup chicken or fish stock

200ml thickened cream

250g firm white fish fillets (such as ling), cut into large chunks

250g salmon, cut into large chunks

200g raw prawns, peeled and deveined

150g mussel meat*

1 calamari tube, sliced into rings

½ cup frozen peas

1 tbsp tomato paste

Roti Lid

4–5 Katoomba Rotis

1 egg, lightly beaten (for brushing)

To serve

Handful fresh parsley leaves

Preheat oven to 210°C. Use a 20cm square or round baking dish or a cast iron or oven-safe to 210°C frying pan for this recipe. Heat olive oil in a large frying pan over medium heat. Cook onion and leek 4–5 minutes until softened.

Add flour and stir, then The Spice People Spanish Paella Spice Mix 30g and cook for 1 minute until fragrant. Deglaze with the stock, whisking to remove any lumps and simmer for a minute before adding cream.

Add fish chunks, calamari rings, prawns, mussels and peas along with the tomato paste, stir gently to cover with the sauce .

Transfer mixture to the baking dish, if using, or set aside the pan and allow to cool slightly.

Lay rotis on a board and remove the plastic. Using a plate cut and drinking glasses cut out shapes to layer over the pie. Leave some gaps when layering to allow the steam to escape. Bake for 20–25 minutes until golden and crisp.

Rest for 5 minutes before serving with fresh parsley.

*Notes: You can use canned mussel meat here - smoked canned varieties are particularly good. If using fresh / live mussels, you will need approx 16 mussels or about 600g shelled mussels. Prepare them by removing their “beards” and steaming in a pot of boiling water for 1-2 minutes to help them open. Remove the mussels and discard the shells.