A holiday dish made at home! I love shellfish and have even been known to eat a half a dozen oysters as a dessert when I’ve dined in a quality fish restaurant. Sadly there are no oysters here, but they may be coming soon in one of our recipes once the markets open up again.
Fish and shellfish, as part of an overall balanced diet can provide many health benefits. Seafood is relatively inexpensive, quick and easy to prepare and provides lots of nutrition. It is an excellent source of lean protein, and is low in saturated fat. Seafood also offers essential omega-3 fatty acids which help lower rates of heart disease, reduce hypertension, relieve some arthritis symptoms and prevent cancer. Adding our CBD oil alongside all the other beneficial ingredients will supercharge your body’s cells.
- 300g fresh prawns, remove the Guts! (Run a sharp knife down the back of the prawn and pull out the pipe).
- 36 small mussels.
- 100g salmon fillet.
- 50g squid cleaned and thinly sliced.
- 25ml olive oil.
- 1 garlic clove, chopped.
- 1 small onion, chopped.
- ¼ red chilli, chopped.
- 1/8 tsp saffron (optional).
- 900ml fish or chicken stock.
- cooking liquor from the mussels.
- 1 bag of rocket.
- Parmesan grated to garnish and finish.
- 4 lemon wedges.
- 4ml Tailored Wellbeing Electric Lemon.
For the Risotto
- 50g unsalted butter.
- 2 shallots, chopped.
- 1 garlic clove, chopped.
- 350g risotto rice (Arborio is best).
- 120ml dry white wine.
- 25g parmesan.
- 1 tbsp olive oil.
- Peel the prawns, set the prawns and shells aside until needed.
- Wash the mussels, scrape them clean and pull out the beards. Open by placing in a pan with a splash of water, cover tightly then set over high heat until they have opened. Strain through a colander to remove any grit. Save the liquor for the stock. Remove the mussels, Set the mussels aside until needed.
- To make the stock, heat the oil in a large pan and add the garlic, onion and chilli. Fry for 5 minutes without colouring.
- Add the reserved prawn shells and cook for another couple of minutes then add the saffron (if you have chosen to add it, I would it adds a depth that I particularly appreciate), fish or chicken stock, and mussel liquor.
- Bring all the liquor to the boil and simmer for 30 minutes, then push through a sieve using the back of a ladle, you want as much flavour as possible.
- To make the risotto, melt the butter in a heavy-based pan (this will lessen the chance of the risotto burning on the bottom as it cooks) then add the shallots and garlic and cook them down until soft and translucent. Add the rice and stir for a couple of minutes until everything is well-coated with butter.
- Pour in the wine.
- Bring to the boil, then remove from the heat and let the rice absorb all the liquid.
- Return the pan to medium heat (half a flame) and add the shellfish stock to the rice in three stages, allowing the liquid to be absorbed each time before adding the next amount. Stir continuously until the stock is almost completely absorbed.
- When the rice is just tender but still firm to the bite (al dente), add the parmesan.
- While the risotto is cooking, brush the piece of salmon with olive oil and grill for 6 minutes.
- Heat a pan and sauté the prawns first, and then the squid rings. It only takes couple minutes, too long and you will be eating rubber! You will know when they are ready as the squid will turn white and the prawns will look like they do in my picture.
- To serve, carefully mix the seafood, flaked salmon fillet and the mussels into the risotto. Leave a few pieces on top to garnish.
- Dress the rocket in Tailored Electric Lemon and form a ball, portion out the risotto and place the leaf on top.
- Grate the parmesan over the top, and finish with a wedge of lemon.
Now risotto can go cold quick, so read this recipe a couple of times and in your head plan out your moves to build and complete this dish as to get it perfect timing is vital, so if you are new to cooking shellfish and risotto practice through visualisation.
Make sure you have chilled a nice white wine to wash this one down and enjoy!