Scallop and prawn risotto | Christmas | Barcelona City Council

Ingredients

• 400 g onion
• 2 cloves garlic
• 250 g red pepper, roasted or baked
• 250 g tinned tomatoes
• 80 ml olive oil
• 600 g rockfish
• 400 g monkfish head
• 150 g small onion
• 100 g carrots
• 20 g celery
• 80 g leek
• 40 g mushrooms
• 125 g tinned pureed tomatoes
• 50 ml white wine
• 50 ml olive oil
• Red pepper
• White pepper
• Bay laurel, thyme, fennel
• 4 scallops
• 60 g red pepper (optional)
• 60 g green pepper (optional)
• 200 g peeled prawns
• 1 bay leaf
• 320 g Arborio rice
• 60 g Parmesan cheese