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.
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.
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