4 tablespoons olive oil 1 onion, chopped • 1 clove garlic
600 g/1 lb 5 oz cleaned mixed seafood, such as sn1all octopuses, cuttlefish and small squid
about 1.2 litres/2 pints Fish Stock
175 ml/6 ft oz dry white wine 2 tablespoons tomato puree
300 g/11 oz risotto rice
200 g/7 oz shelled mussels
1 tablespoon chopped fresh flat-leaf parsfey
satt and pepper


1.Heat the oil in a saucepan, add the onion and garlic and cook over a low heat, stirring occasionally, for 10 minutes until lightly browned.
2.Remove and discard the garlic, add the seafood to the pan and cook for a few minutes more. Meanwhile, bring the stock to the boil in another pan.
3.Sprinkle the wine over the seafood and cook until it has evaporated, then season to taste. Pour in 3 tablespoons water, add the tomato puree and cook for a further 10 minutes.
4.Add the rice and cook, stirring constantly, until it has absorbed all the liquid. Add a ladleful of the hot stock and cook, stirring, until it has been absorbed.
5.Continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed. This will take 18-20 minutes.
6.When the rice is almost tender, add the mussels and mix gently. Sprinkle with the parsley and serve.

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