Seafood Risotto
By á-25087
Ingredients
- 1 litre (4 cups) chicken stock
- 1/4 tsp saffron threads
- 400 g/14 oz can of diced tomatoes
- 1/4 cup olive oil
- 1 onion, finely chopped
- 4 cloves garlic, crushed
- 1/2 tsp smoked paprika
- 1 1/2 cups Arborio rice
- 12 fresh mussels, scrubbed & de-bearded
- 300 g calamari rings
- 500 g peeled raw king prawns
- 1/2 cup chopped fresh parsley
- Lemon wedges to serve
Details
Preparation
Step 1
Place stock and saffron in a large saucepan. Bring to the boil. Stand 5 minutes to infuse.
Add tomatoes. Return to the boil. Remove from the heat. Reserve 1 cup and set aside.
Heat 2 tblsp oil in a large saucepan to heat.
Add onion, garlic and paprika. Cook stirring until soft.
Add rice, cook for 1 minute.
Add 1 cup hot stock. Cook until all liquid is absorbed.
Continue adding stock 1 cup at a time until all stock has been absorbed and rice is tender (about 25 minutes).
Add the reserved stock with the mussels. Cook, stirring for 2 minutes or until the mussels are all open.
Meanwhile heat the remaining oil in a frying pan and add prawns and calamari. Cook, stirring, for 3 minutes until just cooked.
Stir calamari and prawns into the risotto.
.Serve with lemon wedges.
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