Ingredients

• 400 gm. packet of frozen mixed seafood packet (king prawns, mussels and calamari rings). Fresh is always better, if you van get them.

• 1/2 cup of bite sized fish pieces of choice. Frozen is fine.

• 300 gm. Arborio or Carnaroli rice or Vialone nano rice (or use short grain rice)

• 2 tbsp. olive oil of good quality. Or use butter

• 1 medium onion, peeled and chopped finely

• 1-2 garlic cloves, peeled and crushed

• 1 small cup white wine (optional)

• 700-800 ml. fish or vegetable stock

• A good sprinkle of freshly ground black pepper

• Salt is usually not required, if your stock is salty. Otherwise, add salt to taste.

• 2-3 tbsp. freshly grated parmesan/Romano cheese

• Optional; 1/4 cup fresh cream or crème fraîche and a fresh herb of choice like parsley or dill or coriander.

Instructions

1. Heat oil/butter in a pan, Add seafood, fry for 4-5 minutes, remove from pan and keep aside.

2. Add onion, ginger and garlic and cook until softened.

3. Add rice and fry until it is properly coated and looks translucent.

4. Add wine to the pot and bring to boil. Simmer until it is absorbed.

5. Add a ladle full of broth at a time and cook stirring frequently, until each ladle is absorbed, before adding more. Continue until all the stock is used up and the rice looks cooked and creamy.

6. Add seafood from step 1, any herbs or cream if using, black pepper and cheese. Stir in.

7. Serve hot immediately.