Baked Seafood Rice Gratin with Lemon-Garlic Crumbs

Method

1. Preheat the oven to 200 °C (oven). Finely chop the onion and green pepper and mince the garlic. Devein the prawns, then pat the prawns and squid very dry with kitchen paper (wet seafood makes the rice soggy).

   oven

2. Heat the olive oil in a 24 cm pot (if it is ovenproof you can use it all the way) over medium heat and cook the onion, pepper and most of the garlic for 7 min until soft. Keep a little garlic back for the crumbs.

   Add in this stepExtra virgin olive oil 2 tbspOnion 1Green bell pepper ½Garlic cloves 1½

   medium heat

3. Add the tomatoes and smoked paprika and cook for 2 minutes, pour in the wine and let it bubble for 1 minute, then stir in the rice. Add the hot stock and salt, bring to the boil on high heat, lower to medium-low heat and simmer for 8 min. The rice should be only half cooked, with plenty of liquid left; it finishes in the oven.

   Add in this stepTinned chopped tomatoes 200 gSmoked paprika ½ tspDry white wine 60 mlMedium-grain rice (Carolino or arborio) 160 gFish stock, kept hot 550 mlSalt to taste

   high heat→medium-low heat

4. Meanwhile, rub together the melted butter, panko, the reserved garlic, the grated lemon zest and half the chopped coriander with your fingertips until it looks like damp sand. Keep the zested lemon for its juice.

   Add in this stepButter, melted 15 gPanko breadcrumbs 30 gGarlic cloves ½Lemon (zest for the crumbs, juice to finish) ½Fresh coriander or flat-leaf parsley 5 g

5. Tip the rice and its liquid into a 20×15 cm baking dish and level it, then push the prawns and squid halfway into the rice. Scatter the crumbs evenly over the top and bake in the preheated oven (oven) for 15 min, until the top is golden, the liquid bubbles at the edges and the prawns are pink.

   Add in this stepPeeled prawns, medium-large 200 gSquid rings 120 g

   oven

6. Let it stand for 3 min so the liquid settles into the rice, then scatter over the rest of the coriander and squeeze over the lemon juice. The dish will be very hot, so use oven gloves.

   Add in this stepFresh coriander or flat-leaf parsley 5 g