- 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
- 1Shell 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.
- 2Heat 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.
- 3Stir 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.
- 4Add 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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