Seafood and asparagus risotto

It's not a very good picture, but it was a very tasty standby dinner.

Onion
Olive oil
Risotto rice
White wine
Asparagus
Stock
Pack of frozen seafood (from frozen)
Frozen prawns (defrosted)

1.  Finely chop onion and sautee in olive oil until soft.
2.  Add risotto rice, and turn in the oil until every grain has a light coating fo oil.
3.  Splash in half a glass of dry white wine.
4.  Add the chopped stems of the asparagus - keep the tips until the last 5 minutes.
5.  Add stock, stir and simmer, add seafood mix from frozen.  Keep adding stock, a bit at a time and cooking out until rice is nearly done.
6.  Make sure that prawns are defrosted, and add them.
6.  Now add the asparagus spears, and a little stock.  Cook for a further few minutes.
7.  After a final stir, let the mixture sit, so that the rice can soak up the moisture, so that it doesn't seep out to a watery puddle in the bowl.
8.  Serve, scoff ... have seconds.

Seafood paella

Not that much left of the veg box, but some mixed seafood salad in the freezer .. ta-dah .. seafood paella.

Onion
Garlic
Olive oil
Saffron
Red pepper
White wine
Paella rice
Stock
Tomatoes
Seafood mix
Frozen peas

1.  Sautee chopped onion and garlic in olive oil, soak saffron strands in a little water.
2.  Add chopped pepper, stir.
3.  Add paella rice, turn around in the oil until every grain is lightly coated, then chuck in a glass of white wine.
4.  Add the saffron and soaking water, and a little stock, simmer until most of the water is absorbed, then add some chopped fresh tomatoes, simmer a little more, adding more stock if necessary.
5.  Chuck in mixed seafood and a handful of frozen peas, cook for 5 more minutes.
6.  Turn off heat and leave to rest for 5 minutes.
7.  Scoff.