Seafood risoni paella
prep + cook time 1 hour | serves 4 In this twist on the classic Spanish dish of paella we’ve used risoni pasta instead of rice, creating a wonderful textured base that showcases the seafood at its best. A great communal meal, serve the paella straight from the pan at your table. 2 tbsp olive oil 1 small onion (80g), finely chopped 4 garlic cloves, crushed 500g risoni pasta pinch saffron threads 1 cup (250ml) dry white wine 6 small tomatoes (540g), seeded, coarsely chopped 2 tbsp tomato paste 1 tsp finely grated orange rind 4 sprigs fresh marjoram 4 cups (1 litre) chicken stock, warmed salt and freshly ground black pepper 1 1 ⁄ 2 cups (180g) frozen peas 1 ⁄ 3 cup (80g) finely chopped drained char-grilled capsicum (pepper) 500g pot-ready mussels (see tips ) 4 large uncooked king prawns (280g), peeled, deveined, leaving heads and tails intact 1 large cleaned squid hood (150g), cut into 1cm thick rings 1 ⁄ 3 cup (6g) coarsely chopped fresh flat-leaf parsley lemon wedges, to serve 1 Heat th...