Photography by Ian O’ Leary

Gizzi Erskine’s delicious baked seafood risotto is an absolute treat.

Serves 4

Preparation Time: 20 minutes

Cooking Time: 35 minutes

What You’ll Need:

• 3 tablespoons olive oil
• 1 onion, peeled and finely chopped
• 1 x 80g whole semi-dried or fresh chorizo sausage, chopped
• 3 garlic cloves, peeled and chopped
• 250g risotto rice
• 250ml white wine
• 600ml fish, chicken or vegetable stocka
• pinch of saffrona
• large pinch of smoked paprika
• 8 raw king prawns, peeled
• 8 mussels or clams
• 1 medium squid, cleaned and cut into pieces (with or without tentacles)
• 150g monkfosh, trimmed and cut into cubes
• a small bunch of fresh, flat-leaf parsley, chopped

What To Do:

1.Preheat the oven to 180°C/gas 4. Warm 2 tablespoons of olive oil in a large casserole dish and bung in the onions and chorizo. Sauté over a lowish heat for about 8 minutes, or until the onion has softened and turned slightly golden and the chorizo has released all its oil and coloured slightly . Add the garlic and fry for a further minute.

2.Stir in 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.Remove the casserole from the oven – the rice should by now have absorbed most of the liquid but will still be a little soupy. Increase the oven temperature to 200°C/gas 6. In a bowl, toss the prawns, shellfish, squid and monkfish in the remaining tablespoon of olive oil, then give the risotto a good stir and place the seafood on top. Pop the casserole back into the oven without the lid, and bake for a further 8 minutes. Remove from the oven and sprinkle with parsley. Give it one final stir and it’s ready to serve.

Recipe from Gizzi Erskine’s website.