1. Heat olive oil in a large pan over medium heat. Add chorizo, onion and garlic and cook for 2 to 3 minutes until chorizo is golden brown.
  2. Add the Risoni to the pan, stirring frequently until pasta is coated with olive oil.
  3. Add tomatoes, saffron, prawns and mussel to pan and stir through.
  4. Pour stock and lemon juice into pan, stirring frequently. Cook for 8 to 10 mins or until pasta is al dente and liquid is almost absorbed.
  5. Season with salt and pepper.
  6. Remove from heat and stir through basil and lemon zest before serving.

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