To make this recipe, you would need a flavoursome seafood stock. Luckily I had kept prawn heads/shells and fish heads/bones (can also get from NTUC Fairprice) in the freezer so what I did was to fry these odds and ends with some sunflower oil till cooked and fragrant and then added leftover vegetable broth. I used a wooden spatula to crush the prawn heads to release their juices, brought the broth to a boil and then let it simmer for about 30-40 minutes. Just have to strain the broth and there you have a decent seafood stock. This can be made in advance and then stored in the freezer for times when you want to whip up a seafood chowder, seafood noodle soup or the like.

The brown rice might look dry on the picture below but they were actually quite moist and had a deep aroma of seafood after being cooked in the stock. Simple deliciousness that’s warm and comforting. Enjoy!

Seafood Brown Rice Risotto Recipe

Ingredients (serves 2)
6 large prawns, shelled with tails intact
1 medium squid, sliced & butterflied
200g fresh clams, cleaned
400ml fish or seafood stock
1 tbsp olive oil
3 cloves garlic, finely chopped
1 cup raw brown rice (I use a mix of red and brown rice), rinsed
sea salt to taste
chopped parsley
chopped spring onions
1 lime, halved

Seasonings:
1/2 tbsp light soy sauce
1/2 tbsp sesame oil
1/2 tbsp Chinese cooking wine
dash of white pepper

Instructions
1. Heat a little oil in pan and saute the garlic till fragrant. Add the prawns, squids and clams and stir fry till the prawns/squids turn opaque and the clam shells are open. Remove the seafood and set aside.
2. In the same pan, add the stock and seasonings and bring to a boil. Add the rice, reduce heat and simmer for about 30-35 minutes till the rice is cooked through. If the pan dries up during simmering, add extra stock or water.
3. Return the seafood to the pan and stir to combine. Season with salt if desired.
4. Stir in the parsley and spring onions and squeeze over some lime juice before serving.

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