Serves 4
Ingredients

400g mussels, cleaned

400g clams

400g cockles

½ a bottle of dry white wine

150g squid, sliced into rings 

100g monkfish or gurnard fillet, cut into small pieces

2 langoustines, split in half

25ml olive oil

1 onion, finely chopped

2 cloves garlic, finely chopped

1 small dried hot chilli

Good pinch of saffron

300g carnaroli rice

8 shell-on prawns

50g peeled prawns

A good handful of fresh parsley, finely chopped

20g unsalted butter

Lemon juice

Sea salt

Method

Put the mussels, clams and cockles in a pan with ¾ of the wine and steam the shellfish open for 3-4 minutes.  Discard any that remain closed.  Strain, reserving the stock for the risotto.   

Heat the olive oil in a large pan and cook the onion, garlic, safrron and crumbled chilli gently until softened.  Add the rice and continue to fry until it is translucent.  Pour in the remaining wine and allow it to evaporate and be absorbed by the rice.  Add the squid and the monkfish or gurnard.  Add a ladleful of the reserved stock a little at a time, and let it be absorbed by the rice.  Continue to add stock and stir the rice.  After 10 minutes add the langoustines and the shell-on prawns and continue to cook, adding a little more stock for a further 5 minutes.  Add the mussels, clams and cockles, and the peeled prawns and cook for a further 2-3 minutes.   Add the parsley and remove from the heat.  Whisk in the butter and leave to stand for 2 minutes before serving.  Finish with a squeeze of lemon.