Difficulty: Medium
Cooking Time: 110-120 min
Number of People: 4

Products Used:


  • 300-400 gr of Salmon 
  • 4-5 pcs of Tiger Shrimps 
  • Small bowl of Clams 
  • 1 Squid 
  • 5-6 pcs of Spring Onion 
  • 2 pcs of Carrots 
  • 3 White Onion 
  • Celery Leaves 
  • 7-8 pcs of Asparagus 
  • Fresh Parsley 
  • 5-6 Swiss Chard leaves 
  • 1 whole garlic head 
  • 1 Lemon 
  • Sea Salt 
  • Quality Dry White Wine 
  • Extra Virgin Olive Oil 
  • Butter
Preparation of Seafood Stock:

For the seafood stock, we will use the leftovers of the main ingredients and use the best parts in our original seafood risotto recipe.

First of all trim the belly part of the salmon from its skin (side part of the fish). Dice it into small cubes. Then slice the bigger part of the fish and make small cubes out of it as well. Take out the skin and head of the tiger prawns. Clean the interior of the prawns and slice into normal size. Dont throw the leftovers. Clean the squid, slice them into ring shapes and keep the leftovers. Chop 3-4 pcs of spring onions, slice 2 pcs of carrots, one onion into big cubes, celery leaves.

Add extra virgin olive oil into the big casserole and start adding spring onions, skin and head of the tiger prawns, belly of the salmon, skin of the squid, carrots, white onions, celery leaves and sea salt. After cooking and stirring for 5 mins, add a glass of white wine on the top. Trim the skin of the lemon and add to the stock. Add clean water until the top of the stock and cook it for 30 mins.

Preparation Main Dish:

Chop 3 pcs of spring onions and one white onion, slice the head of the garlic into half.

Warm up the big pan with the lid and add extra virgin olive oil into it. Start adding spring onions, white onions and garlic into the pan. After a minute, start adding the squids, clams, handful of fresh parsley into the pan and cook it with lid closed until the clams open up. After the clams are opened, add 3/4 glass of white wine on the top and stop the fire.

Clean the asparagus’ skin and cook it in an steam oven or boiling water for few minutes until they are soft.

Choose the middle casserole, warm it up and add a spoon of butter. Rule of thumb: how many spoon of onions you add, you should add that many spoons of risotto. In this case, for 8 spoons of chopped onions, 8 spoons of risotto. After the butter is melted, add some extra virgin olive oil and chopped onions and cook it for a minute. Add the risotto and stir it a bit. After the risotto is enough hot, add enough seafood stock until the top of the risotto.

While risotto is cooking on middle fire, start slicing cooked asparagus and add into the risotto. Start adding tiger prawns, salmon and more seafood stock if its needed. Also start adding already cooked squids and clams into the risotto and stir abit and let it cook 5 mins. on middle fire. After risotto is ready, you can add sliced 4-5 pcs of Swiss chard leaves on the top of the risotto and mix into the risotto.

Place the risotto in a roasting bowl and add chopped fresh parsley to taste.