Prawn and Mussel Casserole with Creamy Roasted Leek Rice and Preserved Lemon

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the leek, cherry tomatoes, 1 tablespoon olive oil, half of the thyme, 1/4 teaspoon salt, and a little black pepper on a small tray. Roast for 12 minutes, until the leek is tender and the tomatoes are lightly caramelized.

2. 2

   Season the prawns with half of the sweet paprika, a pinch of salt, black pepper, and the finely grated zest of the fresh lemon. Set aside.

3. 3

   Heat 1 tablespoon olive oil in a casserole or deep skillet over medium heat. Add the shallot and cook for 2 minutes. Stir in half of the garlic and the rice, cooking for 1 minute to coat the grains.

4. 4

   Pour in 60 ml / 1/4 cup of the white wine and let it reduce almost completely. Add the hot stock gradually, stirring often and adding more liquid as the rice absorbs it. Cook for 16 to 18 minutes.

5. 5

   When the rice is almost done, add the roasted leek, half of the roasted tomatoes, the chopped preserved lemon, heavy cream, butter, and half of the parsley. Mix well and adjust with salt and black pepper. Keep over low heat.

6. 6

   Meanwhile, heat the remaining tablespoon of olive oil in a wide skillet over medium-high heat. Add the mussels, the remaining garlic, the remaining 60 ml / 1/4 cup white wine, and the rest of the thyme, then cover. Cook for 4 to 5 minutes until the mussels open. Discard any that do not open.

7. 7

   Add the prawns to the same skillet with the mussels and cook for 2 to 3 minutes, stirring, until pink and cooked through. Stir in the fresh lemon juice and the remaining sweet paprika.

8. 8

   Serve the creamy rice in shallow bowls or on a platter. Spoon the prawns, mussels, and pan juices over the top. Finish with the remaining roasted tomatoes and the remaining parsley.

9. 9

   If you want to keep the dish warm before serving, place it covered in the oven at 95 °C / 200 °F for up to 5 minutes, so the seafood does not overcook.