Seafood risoni with tomato

Seafood risoni with tomato.
Seafood risoni with tomato. Photo: Jennifer Soo
Dietary
Dairy-free

Risoni is a tiny pasta that looks similar to rice. You can buy it in good supermarkets and food stores.

Ingredients

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

Method

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).