Seafood risotto
Serving size: Serves 4
Cooking time: Less than 60 minutes
Course: MainFavourite flavours: Seafood
Seafood risotto
INGREDIENTS
1.5 litres fish or vegetable stock
3 small (450g) fresh calamari, cleaned
12 large (500g) uncooked prawns
2 tablespoons extra virgin olive oil
1 large (200g) onion, chopped finely
2 cloves garlic, chopped finely
2 cups (400g) arborio rice
pinch saffron threads
3/4 cup (180ml) dry white wine
3/4 cup (180ml) tomato purée or passata
8 (250g) black mussels
2 teaspoons finely grated lemon rind
2 tablespoons finely chopped fresh parsley
METHOD
1. Bring the stock to a gentle simmer in a medium saucepan.
2. Meanwhile, cut calamari hoods down the centre to open out. Score the inside
in a diagonal pattern, then cut into pieces. Shell and devein prawns, leaving tails intact.
3. Heat half the oil in a large, heavy-based pan; cook prawns and calamari over high heat, in batches, until the prawns have just changed colour. Remove from pan.
4. Heat the remaining oil in same large, heavy-based pan; add onion and garlic, cook, stirring, until onion is soft. Add rice and saffron, stir to coat well with onion mixture; cook, stirring for 1 minute. Add wine, simmer, uncovered, until liquid has evaporated. Stir in tomato purée cook, stirring, for 1 minute.
5. Stir in 1/2 cup of the hot stock; cook, stirring, over a medium heat, until the liquid is absorbed. Continue adding stock, 1/2 cup at a time, stirring between each addition, until all but 1/2 cup of the stock has been absorbed (this step should take about 20 minutes). Stir in remaining stock and mussels; cover pan with lid, cook for about 5 minutes or until mussels have opened.
6. Return the prawns and calamari to pan with the rind and parsley; stir in gently.
Not suitable to freeze or microwave.
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