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Seafood Risotto

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Rate this recipe 4.7/5 (16 Votes)

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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