Baked Seafood and Saffron Risotto

• 1tbsp olive oil

• 1 onion, peeled and finely chopped

• 8 slices chorizo, chopped

• 3 garlic cloves, peeled and chopped

• 250g risotto rice

• 225ml white wine

• 600ml fish, chicken or

• vegetable stock

• Pinch of saffron

• Large pinch smoked paprika

• 2 cloves garlic

• 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

Preheat the oven to 180C/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.

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.

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 cloves of garlic, then throw the seafood into a hot frying pan and fry for one 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.