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4 tblspn olive oil
400g cleaned squid rings
200g raw prawn flesh
20 mussels, scrubbed and bearded
1 large onion, finely chopped
4 tomatoes, peeled and chopped
1 yellow capsicum and red capsicum each seeded and cut into strips or diced
3 tblspn chopped fresh herbs (rosemary, oregano, thyme and tarragon)
1 bayleaf 300g arborio risotto
1/2 cup white wine 2-3 cups fish or chicken stock, seasoned with salt and pepper
Method
Heat oil and soften onion, garlic and capsicums.
Add white wine and reduce by half.
Add tomatoes, bayleaf, herbs and squid, cook for 5 minutes or until tomato juice dissipates. Stir in rice, place prawns and mussels on top. Add 2 cups of stock and bring to the boil.
Reduce heat to very low and cook covered for 20 minutes until the liquid is absorbed. Carefully fold over with a wooden spoon and add more stock if necessary.
Serves 4-6
Cooking Tips and Alternatives
Stir as little as possible during the last stage of cooking.
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