Paella risotto with prawn skewers

Heat the olive oil over medium heat in a frying pan. Add the onion, garlic and bouquet garmi and cook until translucent.

Add the rice to the pan. Stir and cook until coated in oil and slightly translucent. Add the saffron, red pepper and fresh garden peas.

Add the white wine and reduce till liquid is almost entirely absorbed. Add half of the fish stock, reduce by half then add the rest. Once absorbed, add the cream and Parmesan.

Put the prawns on a skewer, season with salt, pepper and a drizzle of olive oil. Preheat the oven grill and cook in the oven for 3 minutes, turning once. Serve over the risotto.