Seafood pan

As the leaves are changing their colour and a walk in the park means having to constantly watch out for falling chestnuts, I am in the mood for warm and comforting food, but don't want to give up all the freshness the summer brings yet. A seafood pan is the perfect hybrid for the occasion, marrying stodge with yummy crustaceans, which remind me of summers spent on the seaside.
If you're blessed with a good fishmonger, this will be an absolute stunner for any dinner party, and so simple and quick to make - choose whatever has come in fresh on the morning of the day you're buying, mussels, clams, langoustines, maybe even some crab meat. Add some tomatoes and chilli to the rice base for a spicy kick, some fresh herbs to top it all up. I decided not to call the recipe below a seafood risotto, as the rice is merely a supporting act in this pan, but feel free to alter the quantities to give the carbs more prominence. I remember going to the fishmongers' that morning, unable to decide which delicacies to go for, so ended up buying a bit (and too much) of everything... greed is an evil thing!
 

Seafood pan
(serves 3)

50 g butter
1 medium onion (ca. 50 g)
150 g leeks (finely sliced)
220 g risotto rice (vialone nano)
150 ml dry sherry
700 ml vegetable stock
200 g (½ can) chopped tomatoes in their juice
300 g mussels
6 langoustines
21 prawns
½ tsp chilli flakes
handful basil

Chop the onion very finely. Melt the butter in a large, heavy-bottomed pan and let the onions sweat in it for a bit without turning brown. Add the leeks and rice, then continue to cook for 2 minutes, stirring constantly. Deglaze with the sherry, then let reduce by half over medium heat, add ⅓ of the stock. Simmer until the liquid has been almost completely absorbed, then add another ⅓ of the stock. repeat. With the last third, add the tomatoes, chilli and seafood. Cover with a lid and cook, on full heat, for 5 minutes. Reduce the heat to the smallest setting (I am working with a gas stove, if you have an electrical stove, take off the heat altogether), let rest for 5 minutes. When the rice is cooked al dente, the seafood is cooked (mussels fully open) and there is some liquid left, you're realy to serve. Spoon onto plates, sprinkling with chopped basil. Serve immediately, a crisp salad on the side if you like - but definitely with a glass of chilled white wine!
Spoon onto serving plates, then

Comments

[fishlover]

yeah, seafood! bring it on! thinking of holidays in main just recently and am craving lobster - must try your recipe. yum!

[Angelika]

That sounds so good - seafood always is my first choice, in any season. And the simpler the better. Have a nice day, angelika

[Paz]

I love seafood!

Paz

[Lena]

I cooked this last night and it was fantastic! I could only get prawns and mussels, but still - very good. Thank you so much for the inspiration!