Mussel & Prawn Risotto Ai Frutti Di Mare With Calamari & Aioli

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a full kettle

Peel and finely slice your shallot[s]

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of olive oil over a medium heat

Once hot, add the chopped shallot and cook for 3-4 min or until beginning to soften

Meanwhile, drain your mussels in a sieve over a large bowl, reserve the juices

Combine your reserved mussel juices with 700ml [975ml] [1.4L] boiled water, your vegetable stock mix and Chinese rice wine – this is your fish stock

Peel and finely chop (or grate) your garlic

Once the shallot has started to soften, add your arborio rice, stirring to coat the grains in the oil

Add the chopped garlic and tomato paste and cook for 30 secs min further or until fragrant

Add the fish stock a ladle at a time, stirring continuously for 20-25 min or until most of the stock is absorbed and the rice is nearly cooked

Tip: Your rice will be slightly al dente and there will be a little stock left!

Whilst the rice is cooking, chop your parsley finely

Combine your mayo and roasted garlic paste with a pinch of sugar, a grind of pepper and a small splash of water – this is your aioli

Once the rice has had 15 min, add your salt & pepper squid to a baking tray and put the tray in the oven

Cook for 10-12 mins or until golden and crisp – this is your calamari

Once the rice is nearly cooked, stir through a generous pinch of salt and pepper with half the grated Italian hard cheese and half the chopped parsley (you'll use the rest later!)

Drain, then add your king prawns with a knob of butter and give everything a good mix up

Top with the drained mussels

Cook, covered, for a further 5-6 min or until the prawns and mussels are cooked through – this is your mussel & prawn risotto ai frutti di mare

Set aside the mussel & prawn risotto ai frutti di mare, with the lid on, for 2-3 min for the flavours to develop