Baked seafood and saffron risotto

Serves 4
Preparation time 20 minutes
Cooking time 50 minute


  • 1 tbsp olive oil
  • 1 onion, peeled and finely chopped
  • 8 slices chorizo, chopped
  • 3 garlic cloves, peeled and chopped
  • 225g risotto rice
  • 225ml white wine
  • 600ml fish, chicken or vegetable stock
  • Pinch of saffron
  • Large pinch smoked paprika
  • 2 cloves garlic, whole
  • 8 raw king prawns, peeled
  • 150g monkfish, trimmed and cut into cubes
  • 8 mussels or clams
  • 1 medium squid, cleaned, then cut into pieces (with or without tentacles)
  • Small bunch of fresh flat-leaf parsley


How to make baked seafood and saffron risotto

1. Preheat the oven to 180°C/gas mark 4. Warm 1 tsp of olive oil in a large casserole dish then bung in the onions and chorizo. Sauté them over a lowish heat for 8 minutes or until the onions have softened and turned slightly golden and the chorizo has released all of its oil and coloured a little. Add the garlic and fry for a further minute.

2. Stir through the rice and fry for a minute, then pour over the wine and stock and sprinkle in the saffron and paprika. Pop a lid on the casserole and place in the oven for 25 minutes.

3. The rice should now have absorbed most of the water but will still be a little soupy. Toss the seafood and monkfish in the remaining olive oil and 2 whole cloves of garlic, then throw the seafood into a hot frying pan and fry for 1 minute on each side or until the clams have opened up, the prawns are pink and the seafood is tinged with gold. Stir it into the risotto – the residual heat will cook it some more, throw in the parsley, give it one final stir and it’s ready to serve.