Name: Risoni marinara
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 12 uncooked prawns (600g); 12 mussels (200g); 300 gram squid hoods; 2 teaspoon olive oil; 1 brown onion (200g), chopped finely; 2 clove garlic, crushed; 1 red capsicum (350g), sliced thinly; 375 gram risoni; 1 1/2 cup (375ml) water; 1 1/2 cup (375ml) chicken stock; 1/2 cup (125ml) dry white; wine pinch saffron threads; 1 cup (125g) frozen peas, thawed; 1 tomato (250g), seeded, sliced thinly

Risoni marinara

Risoni is a small, rice-sized pasta often used in Italian soups; it goes perfectly with a marinara sauce accompaniment as its texture allows the delicious seafood to remain the 'hero' of the dish.

Ingredients

12 uncooked prawns (600g)

12 mussels (200g)

300 gram squid hoods

2 teaspoon olive oil

1 brown onion (200g), chopped finely

2 clove garlic, crushed

1 red capsicum (350g), sliced thinly

375 gram risoni

1 1/2 cup (375ml) water

1 1/2 cup (375ml) chicken stock

1/2 cup (125ml) dry white

wine pinch saffron threads

1 cup (125g) frozen peas, thawed

1 tomato (250g), seeded, sliced thinly

Method

1.Shell and devein prawns, leaving tails intact. Scrub mussels;remove beards. Cut squid down centre to open out, score the inside in a diagonal pattern then cut into strips.

2.Heat oil in large saucepan; cook onion, garlic and capsicum, stirring, about 3 minutes or until onion softens. Add risoni; stir to coat in onion mixture.

3.Stir in the water, stock, wine and saffron; bring to a boil. Reduce heat; simmer, uncovered, until liquid is absorbed and risoni is just tender, stirring occasionally.

4.Add prawns, mussels, squid, peas and tomato; cook, covered, until prawns are changed in colour and mussels have opened (discard any that do not).

Serving suggestion: Salad caprese (basil leaves, bocconcini and sliced tomatoes) goes well with this paella-like one-course meal.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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