Shopping List: ​

• Cuttlefish 500g
• Raw tiger prawns 8
• White crab meat 100g
• Fresh mussels 200g
• Cod’s cheeks 2
• 1 onion
• 1 carrot
• Half leek
• Quarter of chilli 25grams
• fresh ginger
• 3 garlic cloves
• Pinch of saffron
• 3 star anise
• Bay leaves
• Sweet smoked paprika 250g
• risotto rice
• 2pints fish stock
• 1kg fish bones and shells
• Kombo 10 dill stalks
• 100 ml cream
• 50g grated
• Parmesan
• Fresh chopped chives 50g
• sweet corn optional
• Cherry Tomatoes 8 optional ​

Method:

For the fish stock add 2 and half pints water into a pan, add bones, star anise, dill, half onion, bay leaves, prawn shells, chopped leek and celery. Cook for a hour on slow simmer. Add mussels on top cook until they open, take them out and save mussel meat. Leave aside to rest then strain into new pan keep hot. Slice cuttlefish into small pieces and cook with smoked paprika, prawn heads and splash of olive oil. Put a lid over the pan and allow it to cook in its own juices for 40 mins. Once done, set aside. ​ To make risotto cook diced onion, leek, garlic, ginger, celery in oil and butter for 10 mins with lid on low heat. Add cuttlefish mix then add rice then slowly add a ladle of stock and continue to mix non stop for twenty minutes, adding a ladle at a time until it's all absorbed. Add prawns 10 mins into the process, after around 15 minutes add cod cheeks, cook for further 15 minutes and then add picked mussels. Add the crab, parmesan and cream. To finish throw on the chopped chives, roasted sweet corn and blistered cherry tomatoes. Serve into warm bowl - the consistency should be like wet porridge.