Ready to cook up some Fish & Rice delights?

400g of risotto rice900ml of fish stock2 tbsp of olive oil3 garlic cloves, peeled and crushed1 onion, peeled and finely diced1 sprig of fresh thyme1 bay leaf100ml of white wine1 pinch of saffron100g of prawns, peeled100g of mussels

Heat the oil in a large, deep frying pan. Add the onion and celery, and fry for 5 mins to soften. Add the rice and spices, and pour in the tomatoes with just under 1 can of water. Crumble and stir in stock cube, pepper, garlic and thyme.