1. In a large pot, boil stock ingredients to extract as much flavour as possible. Once completed, strain and keep the stock warm.
  2. In a paella or large flat frypan, fry off the onion and fennel in oil with pinch of salt.
  3. 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.
  4. Next, add smoked paprika into the pan and fry off.
  5. Add stock and pasta and simmer until the stock hydrates the pasta.
  6. Add barramundi, prawns, mussels, squid, parsley and continue to cook until the seafood is ready.
  7. To finish, add extra parsley and lemon wedges.
  8. Serve and enjoy with family and friends!