For this seafood risotto, or risotto marinara, you will need:

500g mussels in shell
225g peeled prawns or shrimps
225g squid rings
125g frozen peas
50g butter
1 small onion, finely chopped
2 tbsp crushed garlic
1 tsp grated fresh ginger
1 tsp tumeric
1/2 tsp ground cinnamon
1 tsp paprika
225g rissoto rice
400ml fish stock
284ml cream
2 tbsp chopped fresh coriander
1 tbsp chopped fresh parsley
1 tbsp lemon juice
3 tbsp tomato puree

water

(serves 4)Wash and clean the mussels in cold water with a brush. Dry carefully.

Steam the mussels in a large pan with 250ml / 1 cup water, for about 5 minutes, or until the shells are open. Throw away any mussels that stay closed. Drain and set aside. Wipe clean the pan.

Fry the onion, garlic and ginger in the butter for 5 minutes over medium heat. Add the rice and stir well. Add the dry spices and tomato puree and the stock, a little at a time when the last addition has been absorbed. This process with take about 15 to 20 minutes. Add the cream and stir well. Add the prawns, squid and peas, cover and simmer for 5 minutes. Stir in the coriander, parsley, lemon juice and mussels. Add salt and pepper to taste and serve.