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In a large pot, boil stock ingredients to extract as much flavour as possible. Once completed, strain and keep the stock warm.
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In a paella or large flat frypan, fry off the onion and fennel in oil with pinch of salt.
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Once soft add the garlic and cook for another minute, then add the peppers and cook for a couple of minutes until the capsicum starts to breakdown.
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Next, add smoked paprika into the pan and fry off.
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Add stock and pasta and simmer until the stock hydrates the pasta.
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Add barramundi, prawns, mussels, squid, parsley and continue to cook until the seafood is ready.
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To finish, add extra parsley and lemon wedges.
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Serve and enjoy with family and friends!
