Baked Seafood and Saffron Risotto
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.
|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|
|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|
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.