- 1 large onion, peeled and finely sliced
- 6 tablespoons olive oil
- 20 mussels, cleaned
- 150 ml white wine
- 100 g scampi or large prawns, shelled
- 100 g baby octopus or squid
- 170 g cooked shrimps, shelled
- 500 g Acquerello risotto rice
- Extra virgin olive oil
- Juice 1 lemon
- 1.5 litres water
- 1 small onion, peeled
- 1 carrot
- a few celery and parsley leves
- 2 red mullet, about 150g each
- 1 lemon sole, about 300 g
- Bring the water for the stock to the boil with the onion, carrot, celery and parsley leaves for 15 minutes.
- Add the red mullet and sole and poach gently for a further 10 minutes. Remove the fish from the stock and fillet, discarding the bones, heads and skin. Set the flesh aside
- Remove the flavourings from the fish stock and keep at a simmer.
- Fry the onion in a large pan in the olive oil until soft, about 5 minutes.
- Add the mussels and the wine, cover and steam for a few minutes until the mussels open.
- Remove the mussels from the pan discarding any that remain closed. Working quickly, extract the mussel meat from the shells.
- Reserve the mussel meat and a few shells for decoration, discarding the rest
- To the same pan add the scampi, octopus or squid, shrimps and the reserved fish flesh and mussel meat. Add the rice, stirring so that it is coated with the oil. Add the simmering stock, ladle by ladle, as it is absorbed by the rice. The rice should be cooked in about 20-25 minutes.
- Serve with a little extra virgin oil and a few drops of lemon juice.
Recipe by Antonio Carluccio and photo by Alistair Hendy