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Seafood risotto

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Seafood risotto

Course: Main Course
Cuisine: Italian
Keyword: Rice, Risotto, Seafood
Servings: 4 people

Ingredients

  • 1/3 cup 80ml olive oil
  • 1 medium onion finely chopped
  • 2 cloves garlic crushed
  • 2 cups arborio rice 400g
  • 2 tablespoons tomato paste
  • ½ cup 125ml white wine
  • ¼ teaspoon chilli powder
  • 1 tablespoon white wine vinegar
  • 1 cup boiling water 250ml
  • 3 cups fish stock 750ml
  • 8 baby octopus 350g
  • 250 g calamari hoods
  • 8 medium uncooked prawns
  • 500 g black mussels
  • 350 g clams

Instructions

  • Heat oil in pan, add onion and garlic, cook , stirring, until onion is soft. Add rice to pan, stir until combined.
  • Stir in paste, wine, chilli powder, vinegar and water, bring to boil, stirring constantly. When almost all of the water has been absorbed, stir in 2 cups of the boiling fish stock’ reduce heat, simmer, uncovered, until stock has been absorbed.
  • Remove and discard heads and beaks from octopus, cut octopus in half. Cut calamari into 1cm rings. Shell and devein prawns, leaving tails intact. Scrub mussels, remove beards. Wash clams in cold water.
  • Add remaining cup of the boiling stock and all seafood to rice, mix gently, simmer, covered, 5 min. Remove cover, simmer until stock has been absorbed and seafood is tender.