A sumptuous, smokey risotto that is sensationally flavoured, so rich and creamy and loaded with large scallops, king prawns, squid and gorgeous monkfish. It’s finished with a wild garlic gremolata, which gives the dish a burst of garlicky, lemony, herby freshness that perfectly sets off the seafood. This dish is a real feast… fancy enough for any special occasion everyone will love!!
Onions, fennel and garlic are cooked until soft and mixed in with the risotto rice, followed by a splash of vermouth, bay leaves, tomato purée, some smoked paprika, and roasted red peppers and chopped tomatoes. Fish stock is gradually added, and the seafood is added just minutes before the rice is cooked. You could make this dish with any firm white fish/ seafood you like, or even chicken, chorizo, or a plant-based protein would go beautifully too.