One-pan Spanish squid & pea risoni
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Time to make:
45 mins (Hands-on time: 20 mins, Cooking time: 25 mins)
$5.80 per serve
(at time of publication)
Full ingredients list:
2 tablespoons olive oil
1 medium brown onion, chopped finely
1 large red capsicum, thinly sliced
3 garlic cloves, crushed
400g risoni pasta
Pinch saffron threads
500g ripe tomatoes, chopped coarsely
2 tablespoons no-added-salt tomato paste
1L reduced-salt vegetable stock
1 cup frozen peas
400g small calamari hoods, cleaned, cut into rings
500g pot-ready mussels
Fresh oregano leaves and lemon wedges, to serve
Garden salad, to serve
Nutritional information (per serve)
Instructions and steps:
1 Heat oil in large deep frying pan over medium-high heat. Cook onion, capsicum and garlic, stirring, for 5 minutes, or until softened. Add the risoni, saffron, tomatoes and paste. Stir to coat.
2 Add the stock. Bring to the boil. Reduce heat to low. Cook, uncovered, stirring occasionally, for about 10 minutes.
3 Place the peas, mussels and calamari on top of risoni mixture. Cook, covered, for 5–7 minutes or until calamari is cooked and mussels have opened (discard any that do not).
4 Garnish risoni with oregano and serve with lemon wedges and salad.
How to clean mussels & squid
1 If not using pot-ready mussels, rinse the mussels under cold running water.
2 Use a small brush to scrub the shells to remove any clinging barnacles and sand.
3 To remove the mussel’s beard, hold the mussel firmly in one hand while pulling the beard with the other.
1 Wash cleaned squid hoods under cold running water.
2 Remove and discard the clear, hard quill from inside the hood.
3 Cut hoods into rings or open hoods so they sit flat, then score the inside with a diamond pattern (don’t cut all the way through). Cut into 3cm pieces.
About this recipe
First published: September 2019