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