SEAFOOD RISOTTO
180 gm squid tubes
200 gm prawns
Olive oil
2 cloves garlic, crushed
180 gm firm fish, cut into bite size pieces
15 scallops
1 litre fish stock
1 leek, white part only, thinly sliced
350 gm risotto
120 ml white wine
3 ripe tomatoes chopped
I TBS butter
Chopped parsley
Chopped dill.
Cut the squid tubes into thinner rings. Peel and devein the prawns. Heat half the olive oil in a large wide heavy based saucepan. Add the garlic and cook gently without browning. Add the squid and prawns and season lightly, increase the heat and cook until they turn opaque. Remove the squid and prawns from the pan and set aside. Add the fish and scallops to the pan and cook until the fish and scallops change colour. Remove from the pan and set aside.
Put the stock in a saucepan, bring to the boil and then maintain at low simmer. Add the remaining olive oil to the large wide pan. Add the leek and cook for few minutes. Add the rice and reduce the heat to low. Season and stir briefly to thoroughly coat the rice, then add the white wine. Increase the heat and cook, stirring until all the liquid has been absorbed. Add tomato at some stage in this process.
When liquid is all absorbed, add the cooked seafood and toss lightly.
Stir in butter and herbs, serve with pepper.
