Ingredients

Marinara Sauce Seafood Risotto Garnish
40g Garlic 50ml Cooking Oil To Garnish Chopped Parsley
50g White Onion 1 to 1.2L Prawn Stock To Garnish Extra Virgin Olive Oil
60g Red Capsicum 60g White Onion To Garnish Ground Pepper
20ml Cooking Oil 200g Salmon To Garnish Lemon Zest and Juice
600ml Canned Tomatoes 300g Carnaroli Rice
3 Pieces Bay Leaves 300g Fresh Squid
To Taste Salt 400g Deshelled Prawns
To Taste White Pepper 2 Tablespoons Softened Unsalted Butter
To Taste White Sugar 3 Sprigs Thyme
To Taste Salt
To Taste White Pepper

1. Methods for Marinara Sauce

whitte onions
blending
mixture
Garlic cloves
blending
mixture

1. Chop white onion and garlic separately using your Hand Blender.

Canned tomatoes
blending
pouring
tomato paste
red capsicum
cutting
Deseeding
Chopping
chunks

2. Blend canned tomatoes into paste using your Hand Blender. Deseed and chop red capsicums into chunks.

Add oil
bay leaves
heating
chopped garlic
50 gms of onions
frying
fried paste

3. Add oil, bay leaves, chopped garlic and 50g of onions in a pot. Fry for 3 to 5 minutes, until fragrant and soft.

 Add red capsicum chunks
Cooking
Add blended tomatoes
simmer
Remove bay leaves

4. Add red capsicum chunks and cook for 2 to 3 minutes. Add blended tomatoes and let the mixture simmer until it bubbles lightly, for about 3 to 5 minutes. Remove bay leaves after.

blending
blending
cooking
Adding salt
white pepper
white sugar
marinara sauce
marinara sauce

5. Using your Hand Blender, blend the mixture while simmering. Let it cook for another 5 to 8 minutes to reduce it to a thick sauce consistency. Season with salt, white pepper and white sugar. Set aside 4 tablespoons of marinara sauce.

2. Methods for Seafood Risotto

salmon
salmon
cutting
1 to 2 cm cubes
pieces of salmon
squid
slicing
prawns
prawns

6. Skin and cut salmon into 1 to 2cm cubes. Slice squid into rings of 1 to 2cm thickness. Devein prawns.

heat pan and add oil
prawns
fry for 30 seconds
Add salmon cubes
fry for 30 seconds
Add squid rings
frying for 1 to 2 minutes
remove seafood from pan

7. Heat up pan to high heat. Add oil and prawns. Fry for 30 seconds. Add salmon cubes and fry for 30 seconds. Add squid rings and continue frying for 1 to 2 minutes. Remove seafood from pan.

chopped onion
thyme
cooking
carnaroli rice
mixing
addition of prawn stock
addition of prawn stock
cooking
cooking

8. In the same pan, add 60g of chopped onions and thyme. Cook for 3 minutes, until soften. Add carnaroli rice and mix well. Slowly add prawn stock until rice is fully submerged and stir occasionally. Add more stock to submerge the rice when liquid dries up. Repeat the step 3 to 4 times until desired texture for rice is achieved.

marinara sauce
mixing
mixture
cooked sea food addition
cooking
mixture

9. Add 4 tablespoons of marinara sauce and mix well. Add cooked seafood and cook for 1 minute.

seasoning with salt
white pepper
Addition of softened butter
stir
butter mixed

10. Season with salt and white pepper. Add softened butter and stir till butter melts.

garnish with olive oil
lemon zest
lemon juice
chopped parsley
ground pepper
Final dish
Final dish
Final dish

11. Garnish with olive oil, lemon zest, lemon juice, chopped parsley and ground pepper. Serve and enjoy.

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