Gizzi's Baked Seafood and Saffron Risotto

Baked Seafood and Saffron Risotto

Serves 4
Preparation time 20 minutes
Cooking time 50 minutes

Nutritional Breakdown

GIZZI “The thinking behind this is that with minimal fat from no cheese, cream and butter and actually quite a luxurious alternative that’s super easy to do”

Baked Seafood and Saffron Risotto - 416kcals and 9.7g fat per serving

Ingredients

  • ½ tablespoon Olive Oil
  • 1 onion, peeled and finely chopped
  • 8 slices chorizo, chopped
  • 3 garlic cloves, peeled and chopped
  • 200g risotto rice
  • 200ml 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

Method

Preheat the oven to 180°C/gas mark 4. Warm 1 teaspoon 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 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.

 

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Gizzi Erskine Recipes Baked Seafood and Saffron Risotto

Last Updated Wednesday 14 September at 10:36 AM

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