This Seafood Risotto with Harissa Paste is a rich, creamy, and spicy twist on the classic Italian dish, blending the silky smoothness of risotto with the bold, smoky heat of North African harissa. Each spoonful is infused with the deep flavors of the sea, complemented by the aromatic warmth of paprika, garlic, and lemon zest.
At its core, arborio rice slowly absorbs a fragrant seafood stock, creating a luscious, velvety texture. The addition of harissa paste brings a gentle but lingering heat, elevating the dish beyond the traditional creamy risotto by adding a subtle spicy complexity.
The seafood medley—a combination of succulent prawns, tender squid, flaky white fish, and briny mussels—is lightly seared with smoked paprika and harissa, enhancing its natural sweetness while layering in deep, smoky flavors. Each piece of seafood remains perfectly tender, infused with the vibrant, aromatic notes of the dish.
To balance the richness, fresh lemon zest and a final squeeze of lemon juice add a bright citrus contrast, lifting the flavors and ensuring the dish remains light and elegant. A sprinkle of fresh parsley provides a final touch of herbaceous freshness, making each bite an exciting blend of textures and flavors.
This Seafood Risotto with Harissa Paste is a perfect fusion of Mediterranean and North African influences, delivering a dish that is both comforting and bold, ideal for an indulgent dinner that feels both elegant and deeply satisfying. Whether paired with crisp white wine or crusty bread, this dish is sure to impress, offering a spicy, savory, and utterly irresistible dining experience.
Ingredients (Serves 4)
For the Risotto:
- 1 ½ cups arborio rice
- 4 cups seafood stock (or fish stock)
- ½ cup dry white wine
- 2 tbsp olive oil
- 1 tbsp butter
- 1 small shallot, finely chopped
- 2 garlic cloves, minced
- 1 tsp smoked paprika
- 2 tbsp harissa paste (adjust to taste)
- Salt & black pepper, to taste
- ½ cup grated Parmesan (optional, for added richness)
- Zest of 1 lemon
- 2 tbsp chopped fresh parsley (for garnish)
For the Seafood:
- 200g prawns, peeled and deveined
- 150g mussels, cleaned
- 150g squid rings
- 150g white fish (such as cod or sea bass), cut into chunks
- 1 tbsp olive oil
- ½ tsp harissa paste
- ½ tsp smoked paprika
- Salt & pepper, to taste
- Juice of ½ lemon
Instructions
1. Prepare the Seafood Stock
- If using store-bought stock, keep it warm in a saucepan over low heat.
- For a homemade version, simmer shrimp shells, fish bones, garlic, onion, celery, and bay leaves in 5 cups of water for 30 minutes, then strain.
2. Cook the Seafood
- Heat 1 tbsp olive oil in a pan over medium heat.
- Add harissa paste, smoked paprika, and a pinch of salt & pepper. Stir for 30 seconds.
- Add the prawns, squid, and fish, cooking for 2-3 minutes until just opaque.
- Add the mussels, cover, and cook for 3 more minutes until they open. Discard any that don’t open.
- Squeeze over lemon juice, then set the seafood aside, keeping it warm.
3. Make the Risotto
- In a large pan, heat olive oil and butter over medium heat.
- Add the shallot and garlic, cooking until soft (about 2 minutes).
- Stir in the arborio rice, toasting it for 1-2 minutes until slightly translucent.
- Pour in the white wine, stirring until it’s absorbed.
- Add the harissa paste and smoked paprika, mixing well.
- Begin adding the warm seafood stock, one ladle at a time, stirring constantly and allowing each ladle to be absorbed before adding more. Continue for 18-20 minutes until the rice is creamy but al dente.
4. Final Assembly
- Stir in the Parmesan (if using), lemon zest, and half of the chopped parsley.
- Gently fold in the cooked seafood, allowing it to warm through.
- Taste and adjust seasoning, adding more harissa if you prefer extra heat.
Serving Suggestions
- Garnish with fresh parsley and a squeeze of lemon juice.
- Serve with crusty bread to soak up the rich risotto.
- Pair with a chilled Sauvignon Blanc or rosé for a perfect balance.
Enjoy this spicy, creamy, seafood-infused risotto, packed with bold flavors and a hint of North African heat! 🔥🍤