Baked Seafood and Saffron Risotto Recipe | Seafood Risotto

Ingredients

• 3 tbsp 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 stock
• 1 pinch of saffron
• 1 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 monkfish, trimmed and cut into cubes
• 1 small bunch of fresh, flat-leaf parsley, chopped