Seafood Risotto Paella Style

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Prawns with heads (frozen)		14-16
Squid (frozen)		100-200g
Onion (medium)		1/2
Garlic		2 cloves
Carrot		1
Celery		1
Risotto rice		300g
Chicken stock cube		1
Hot water		500ml
Mushrooms (medium)		6
Paprika		1 tsp
Turmeric		1 tsp
Salt & pepper		a pinch

Method

Prep

10min

Cook

20min

Put 3 tbsp oil in a large frying pan and fry the smashed garlic on medium heat.

Add the frozen prawns and fry for 3-4 minutes until defrosted.

Press the heads of the prawns to extract maximum flavour.

Add the diced carrot, celery and onion.

Add the unwashed rice and bitesize squid, paprika and turmeric. Stir fry for a while then add the chicken stock cube in hot water.

Add the sliced mushrooms (4mm) evenly and cook on medium heat.

Check how the rice is cooking - add hot water if you need more liquid.

When the rice is cooked, turn the heat up to high to evaporate all the liquid. It's ready - season with salt & pepper and serve.

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