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2 Western Rocklobster (raw), tails cut with their shell on, into medallions.
8 Tiger, King or Banana Prawns (raw), head and shell on.
600g WA Mussels.
2 onions peeled and finely chopped
500g Arborio rice.
3 Litres chicken stock.
2g saffron.
4 tomatoes, seeded and chopped.
Salt and pepper to season.
200g Chorizo sausage sliced thinly.
200g peas (can be frozen).
2 roased red capsicum.
100ml olive oil.
2 tablespoons chopped parsley.
Method:
In a heavy based pan, sweat off the onion with the olive oil and Chorizo sausage.
Add Arborio rice and GENTLY cook until golden brown.
Continue by adding the tomato, cook for 1 minute then add 1 litre of hot chicken stock and the saffron.
Finish by adding the seafood, bigger pieces first, and season with salt and pepper.
Add capsicum and peas and top up with stock until the stock is a finger's width above the rice.
Place into pre-heated oven at 175 degrees for 15/20 minutes.
To serve, take out of the oven and drizzle with olive oil and fresh chopped parsley.
Serves 4.
