Allow a handful of mixed seafood per person and half a cup of rice. You will also need a glass or two of white wine and a half cup of Sambuca, a squeeze of tomato puree and a pint of vegetable stock ready. Saute a diced red onion in butter, add the rice and coat. Pour over a little Sambuca and stir in. Add wine, stock and Sambuca alternately till all liquid has been absorbed and the rice is almost cooked. Add a squirt of tomato paste and the seafood and cook through. Serve with our avocado mousse and the same wine you cooked with. D-E-L-I-C-I-O-U-S
