Mixed Seafood with Chilli, Tomato & Garlic Risoni

bowl Serves 4


  • 1 cup risoni
  • 2 Tbsp Olive Oil
  • 2 cloves Garlic, crushed
  • 1 Red Chilli, seeds removed and finely sliced
  • 2 large Tomatoes, peeled, seeds removed and flesh chopped
  • ½ cup dry white wine
  • 1 tsp finely grated Lemon zest
  • salt and freshly ground black pepper
  • 1 Tbsp Olive Oil, extra
  • 500g Mixed Seafood (eg, prawns, squid, mussels, salmon, white fish pieces; or use a marinara mix)
  • 2 Tbsp chopped Parsley
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  • Cook the risoni according to the directions on the packet. Drain and set aside.

  • Heat the olive oil in a pan over a medium heat. Add the garlic, chilli and tomatoes and cook for 1 minute. Add the wine and cook until the sauce has reduced by half. Add the lemon zest and season with the salt and freshly ground black pepper.

  • Heat the extra measure of olive oil in a frypan over a medium-high heat. Add the seafood and cook, turning gently, for 3-4 minutes, or until it is just cooked through.

  • Stir the tomato mixture into the drained risoni. Top with the seafood and garnish with the parsley.

  • Courtesy of Food Magazine. Recipe by Bronwyn Byrne. Photography by Shaun Cato-Symonds.

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