Baked Seafood and Saffron Risotto

A wholesome baked risotto recipe from Gizzi Erskine. This scrumptious seafood recipe with hints of saffron and white wine is perfect for easy entertaining.

Gizzi's Kitchen Magic
From the book Gizzi's Kitchen Magic
By Gizzi Erskine
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Introduction

I was dubious when someone told me you could bake a risotto, thinking it wouldn’t have its usual creaminess or become overcooked and lose its bite, but on experimenting I discovered otherwise, which is great for those days when you don’t have the energy for all that stirring! This risotto makes a perfect dinner-party dish, and because you don’t need to stand over it all the time, you also get to spend time with your guests.

Serves 4
Easy
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min

Ingredients

3 tbsp olive oil
1 onion, peeled and finely chopped
1 x 80g whole semi-dried or fresh chorizo sausage, chopped
3 garlic cloves, peeled and chopped
250g risotto rice
250ml white wine
600ml fish, chicken or vegetable stock
1 pinch of saffron
1 large pinch of smoked paprika
8 raw king prawns, peeled
8 mussels or clams
1 medium squid, cleaned and cut into pieces (with or without tentacles)
150g monkfish, trimmed and cut into cubes
1 small bunch of fresh, flat-leaf parsley, chopped

Instructions

Preheat the oven to 180°C/gas 4. Warm 2 tablespoons of olive oil in a large casserole dish and bung in the onions and chorizo. Sauté over a lowish heat for about 8 minutes, or until the onion has softened and turned slightly golden and the chorizo has released all its oil and coloured slightly. Add the garlic and fry for a further minute.

Stir in the rice and fry for a minute, then pour over the wine and stock and sprinkle in the saffron and paprika. Pop a lid on the casserole and place in the oven for 25 minutes.

Remove the casserole from the oven — the rice should by now have absorbed most of the liquid but will still be a little soupy. Increase the oven temperature to 200°C/gas 6. In a bowl, toss the prawns, shellfish, squid and monkfish in the remaining tablespoon of olive oil, then give the risotto a good stir and place the seafood on top. Pop the casserole back into the oven without the lid, and bake for a further 8 minutes. Remove from the oven and sprinkle with parsley. Give it one final stir and it’s ready to serve.

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