A bag of frozen prepared, raw squid, prawns and tiny queen scallops is a useful thing to have in the freezer at this time of year. The seafood defrosts quickly and makes a lovely risotto, this one flavoured by thyme and saffron and finished with parsley.
Serves 2-4
Prep 15 min
Cook 35 min
Ingredients
Method
Tip the frozen seafood out onto two large plates or a tray, separating the pieces to defrost quickly. Once defrosted, dice the squid and run a small, sharp knife down the curl of the prawns and swipe away the black membrane. Pat the seafood dry with kitchen paper. Meanwhile, halve, peel and finely chop the shallot. Chop, then crush the garlic. Heat the oil in a spacious, lidded sauté/frying pan over a medium heat and stir in the garlic. Add the prawns, tossing as they change colour then scoop on to a plate.
Add the scallops and toss as they firm up, allowing no more than 30 seconds. Scoop onto the prawns. Add 25g butter then stir in the shallot with the thyme leaves and saffron, reducing the heat slightly and stirring as the shallot softens. Stir in the rice then add the wine. When sticky, add the hot stock one ladle at a time, stirring until absorbed and the rice is creamy with a bite at the centre. Fold in the seafood and juices, chopped parsley leaves and remaining butter. Cover and leave for five minutes before serving.