Ingredients Jump to Instructions ↓

  1. 60ml/4 tbsp olive oil

  2. 225g/8 oz cod, skinned and cut into chunks

  3. 3 prepared baby squid, body cut into rings and tentacles chopped

  4. 1 onion, chopped

  5. 1 red pepper, seeded and sliced

  6. 4 tomatoes, skinned and chopped

  7. 225g/8 oz Arborio rice

  8. 450ml/3/4 pint fish stock

  9. 150ml/1/4 pint white wine

  10. 75g/3 oz frozen peas

  11. 4-5 saffron strands, soaked in

  12. 30ml/2 tbsp hot water

  13. 115g/4 oz peeled, cooked prawns

  14. 8 fresh mussels in the shell, scrubbed

  15. salt and ground black pepper

  16. 15ml/1 tbsp chopped fresh parsley, to garnish

  17. lemon wedges, to serve

  18. Serves 4

Instructions Jump to Ingredients ↑

  1. Method :

  2. Heat 30ml/2 tbsp of the oil in a frying pan and stir-fry the cod and the squid for 2 minutes. Transfer to a bowl.

  3. Heat the remaining oil in the pan and fry the onion, garlic and pepper for 6-7 minutes, stirring until softened.

  4. Stir in the tomatoes and fry for a further 2 minutes, then add the rice, stirring to coat the grains with oil, and cook for 2-3 minutes more. Pour on the stock and wine and add the peas, saffron and water. Season to taste.

  5. Gently stir in the reserved cooked fish with all the juices, followed by the prawns, and then push the mussels into the rice. Cover with a tight-fitting lid and cook over a gentle heat for about 30 minutes, or until the stock has been absorbed.

  6. Remove from the heat, keep covered and leave to stand for 5 minutes. Sprinkle with parsley; serve with lemon wedges.


Send feedback