Risoni is a tiny pasta that looks similar to rice. You can buy it in good supermarkets and food stores.
300g risoni
2 tbsp extra virgin olive oil
1 small red chilli,seeded and finely chopped
1 small Spanish (red) onion,finely chopped
1/2 cup white wine
1 tbsp tomato paste
400g tin tomatoes,roughly chopped
12 green king prawns,shelled and deveined
200g calamari,finely sliced or in rings
12 black mussels,beards removed and scrubbed
2 vine-ripened tomatoes,diced
2 tsp fresh marjoram leaves
sea salt and freshly ground black pepper
baby rocket for garnish
Cook the risoni in a pot of boiling salted water until tender. Drain,rinse with cold water,sprinkle with a little olive oil and set aside.
Heat the oil in a frying pan. Add the chilli and onion and cook until soft. Add the wine and simmer until reduced by half. Add the tomato paste,cook for a few minutes,then add the tinned tomatoes.
Bring to the boil then turn the heat down and simmer gently for 15 minutes. Add the prawns,calamari and mussels,cover and gently cook for a further five minutes (or until just cooked) then stir in the fresh tomatoes and marjoram.
Add the risoni and heat through. Season to taste and garnish with baby rocket (optional).
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