Name: Seafood risoni paella
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Ingredients: 12 uncooked medium king prawns (540g); 250 gram small mussels; 300 gram firm white fish fillets; 2 tablespoon olive oil; 1 small brown onion (80g), chopped finely; 4 clove garlic, crushed; 500 gram risoni pasta; pinch saffron threads; 1 cup (250ml) dry white wine; 6 small tomatoes (540g), seeded, chopped coarsely; 2 tablespoon tomato paste; 1 teaspoon finely grated orange rind; 4 sprigs fresh marjoram; 1 litre (4 cups) vegetable stock, warmed; 1 1/2 cup (180g) frozen peas; 150 gram calamari rings

Ingredients

12 uncooked medium king prawns (540g)

250 gram small mussels

300 gram firm white fish fillets

2 tablespoon olive oil

1 small brown onion (80g), chopped finely

4 clove garlic, crushed

500 gram risoni pasta

pinch saffron threads

1 cup (250ml) dry white wine

6 small tomatoes (540g), seeded, chopped coarsely

2 tablespoon tomato paste

1 teaspoon finely grated orange rind

4 sprigs fresh marjoram

1 litre (4 cups) vegetable stock, warmed

1 1/2 cup (180g) frozen peas

150 gram calamari rings

Method

1.Shell and devein prawns, leaving tails intact. Scrub mussels; remove beards. Cut fish into 3cm pieces.

2.Heat oil in large deep frying pan; cook onion and garlic, stirring, until onion softens. Add pasta and saffron; stir to coat in onion mixture. Stir in wine, tomato, paste, rind and marjoram; cook, stirring, until wine has almost evaporated.

3.Add 1 cup of the stock; stir until liquid is absorbed. Add remaining stock; cook, stirring, until pasta is almost tender.

4.Place peas and seafood in pan on top of risoni mixture; do not stir to combine. Cover pan, reduce heat; simmer about 10 minutes or until seafood has changed in colour and mussels have opened (discard any that do not).

This recipe can be made in a traditional paella pan if you own one, otherwise a deep frying pan or wok with a tight-fitting lid will suffice. Serve the paella straight from the pan at the table.
Note

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