Seafood Orzo Risotto

Step 1: In a large skillet over medium heat add some oil and then the onion, stir frying the onion for about 5-10 minutes or until soft and then add 2 garlic cloves, the orzo and the paprika and cook stir frying for a few minutes and then add the tomatoes, wine and saffron.

Step 2: Cook until wine is reduced until almost gone and then add 1 quart of the chicken stock/broth and lower heat to a simmer.

Step 3: Add the remainder of the stock in batches until the orzo is cooked through (this will take 20-30 minutes). Remove pan from heat.

Step 4: Stir in parsley and chili flakes and let it rest.

Step 5: In a clean pan add some olive oil over medium low heat and then stir in fennel seeds the 1 garlic clove. Add the seafood and stir fry for a minute. Stir in peas and 1 tablespoon water and cover cooking for a few minutes. Remove lid and discards any mussels/clams which do not open. Stir in the ouzo and reduce until almost gone. Remove from heat.

Step 6: Pour seafood contents into the orzo mixture, tossing to combine.

Step 7: If too thick you may need to add more stock. Pour into large serving bowl or platter, topping with some more parsley, a bit of olive oil and some lemon juice.