Ingredients
The following ingredients have 4 Servings
- 500 g black mussels
- 1¼ cups (310 ml) white wine
- 1.25 litres fish stock
- 1 pinch saffron threads
- 2 tablespoons olive oil
- 30 g butter
- 500 g raw prawns, peeled and deveined
- 225 g squid hoods, sliced into thin rings
- 200 g scallops
- 3 cloves garlic, crushed
- 1 onion, finely chopped
- 2 cups (3 70 g) arborio rice
- 2 tomatoes, peeled and chopped
- 2 tablespoons chopped fresh parsley
- 1/2 cup (125 ml) cream
Instruction
- <p><strong>1.</strong> Scrub the mussels with a stiff brush. Remove the beards. Discard any broken mussels or any that do not close when tapped. Place the mussels and wine in a saucepan and cook, covered, over medium heat for 3–5 minutes, or until the mussels open (discard any that do not open). Strain, and reserve the liquid. Remove the mussels from their shells.</p> <p><strong>2.</strong> Combine the mussel liquid, stock and saffron in a saucepan, cover and keep at a low simmer.</p> <p><strong>3.</strong> Heat the oil and butter in a large saucepan over medium heat. Add the prawns and cook until pink. Remove. Add the squid and scallops and cook until white. Remove. Add the garlic and onion and cook for 3 minutes, or until golden. Stir in the rice until coated.</p> <p><strong>4.</strong> Add ½ cup (125 ml) hot liquid, stirring constantly until it is all absorbed. Continue adding liquid, ½ cup (125 ml) at a time, stirring constantly, for 25 minutes, or until the liquid is absorbed. Stir in the tomato, seafood, parsley and cream, and heat through. Season.</p>
