Packed with fish, prawns, clams and squid, this dish will please all seafood lovers.

1. In a large saucepan heat stock, saffron, garlic, roughly chopped onion and parsley stalks to a simmer. Add fish and simmer for 2-3 min then remove fish with slotted spoon and set aside, repeat with prawns and then squid, cooking each until just tender then removing.

2. Steam cockles in a little water until they open (discard any that don't open).

3. Strain the hot stock and set aside - you should have at least 1 litre.

4. Heat butter in a large, heavy-based pot or deep frying pan on low heat, add diced onion and sweat for a few minutes until soft and fragrant but not coloured. Add rice, turn up heat a bit and cook for a few minutes until lightly toasted. Add wine and let it evaporate off.

5. Add 1/2 cup hot stock and stir until absorbed; repeat with another 1/2 cup, and so on. After 15-20 min the rice should be al dente and most of the stock used up. Stir in parmesan and check seasoning: the risotto should be very moist and have a little liquid around it. Add cooked seafood and fold through, add a squeeze of lemon if needed. Serve in shallow bowls, sprinkled with lemon zest, parsley and freshly cracked pepper.

Enjoy!