Baked seafood and saffron risotto
Serves 4
Preparation time 20 minutes
Cooking time 50 minute
Ingredients
- 1 tbsp olive oil
- 1 onion, peeled and finely chopped
- 8 slices chorizo, chopped
- 3 garlic cloves, peeled and chopped
- 225g risotto rice
- 225ml white wine
- 600ml fish, chicken or vegetable stock
- Pinch of saffron
- Large pinch smoked paprika
- 2 cloves garlic, whole
- 8 raw king prawns, peeled
- 150g monkfish, trimmed and cut into cubes
- 8 mussels or clams
- 1 medium squid, cleaned, then cut into pieces (with or without tentacles)
- Small bunch of fresh flat-leaf parsley
METHOD
How to make baked seafood and saffron risotto
1. Preheat the oven to 180°C/gas mark 4. Warm 1 tsp of olive oil in a large casserole dish then bung in the onions and chorizo. Sauté them over a lowish heat for 8 minutes or until the onions have softened and turned slightly golden and the chorizo has released all of its oil and coloured a little. Add the garlic and fry for a further minute.
2. Stir through the rice and fry for a minute, then pour over the wine and stock and sprinkle in the saffron and paprika. Pop a lid on the casserole and place in the oven for 25 minutes.
3. The rice should now have absorbed most of the water but will still be a little soupy. Toss the seafood and monkfish in the remaining olive oil and 2 whole cloves of garlic, then throw the seafood into a hot frying pan and fry for 1 minute on each side or until the clams have opened up, the prawns are pink and the seafood is tinged with gold. Stir it into the risotto – the residual heat will cook it some more, throw in the parsley, give it one final stir and it’s ready to serve.