1 chorizo sausage, diced
1 small brown onion, finely sliced
2 garlic cloves, finely sliced
4 tbsp extra virgin olive oil
1 cup cherry tomatoes, halved
1 pinch of saffron
500ml chicken stock
12 medium size green prawns, peeled and deveined
500g mussels, debearded
½ cup basil leaves, torn
Zest and juice of 1 lemon
Salt and pepper
Heat a large pan over high heat. Add chorizo, onion, garlic and the olive oil and cook for 2-3 minutes until chorizo is golden brown. Season with salt and pepper.
Add the risoni to the pan, stirring frequently until coated in oil. Add tomatoes and saffron and stir to combine until the tomatoes break down a little.
Pour in the stock and arrange the mussels and prawns on top. Reduce the heat to low, cover with a lid and simmer for 6-8 minutes until most of the liquid has been absorbed.
Remove from heat and stir through the basil and lemon zest and juice and before serving.