• - 450g prawns, shell on
• - 36 small mussels
• - 100g monkfish fillet, thinly sliced
• - 50g squid, cleaned and thinly sliced

For the stock

• - 25ml olive oil
• - 1 garlic clove
• - 1 medium carrot
• - 1 celery stick
• - 1 small onion
• - 1 small leek
• - ¼ red chilli
• - 1 tomato
• - Pinch of saffron
• - 900ml/1½pt fish stock

For the risotto

• - 50g unsalted butter
• - 2 shallots
• - 1 garlic clove
• - 350g risotto rice
• - 120ml dry white wine

Peel the prawns, reserving the shells for the stock, and set them aside.

Wash the mussels, scrape them clean and pull out the beards. Open by placing in a pan with a splash of water, covering tightly then setting over a high heat until they have opened. Strain through a colander to remove any grit.

Remove the meats from all but 8 of the shells to leave on top of the risotto, discard the empty shells. Leaving a few whole mussels in the risotto makes it look very appetizing. Set the mussels aside until needed.

To make the stock, heat the oil in a large pan and add the garlic, carrot, celery, onion, leek and chilli. Fry for 5 minutes. Add the reserved prawn shells and cook for another couple of minutes then add the tomato, saffron and fish stock.

Bring to the boil and simmer for 30 minutes then push through a sieve with the back of a ladle.

To make the risotto, melt the butter in a pan then add the shallots and garlic and soften. Add the rice and stir for a couple of minutes until well-coated with butter. Pour in the wine. Bring to the boil then remove from the heat and let the rice absorb all the liquid.

Return the pan to a medium heat and add the shellfish stock to the rice in three stages, allowing the liquid to be absorbed each time before adding the next amount. Stir continuously until the stock is almost completely absorbed. Add the parmesan.

While the risotto is cooking, brush the rest of the seafood with olive oil and grill for 3-4 minutes. To serve, carefully mix the seafood including the mussels into the risotto.