It’s worth making this if you have some prawn shells etc. – it will make a fishy risotto very special indeed. No specific quantities here but you will need to have the shells, heads and legs from at least 8 large prawns or equivalent.
Put the shells etc. in a pan and cover them with a litre of water. Add some parsley stalks as well if you have them.
Bring the whole lot to the boil and then reduce the heat and let it all simmer very gently for 20 minutes only – no longer. Strain the stock through a sieve to remove the shells etc. Let the stock cool a little, taste it and add a little salt if you like before using it for your risotto or paella or soup.
Store this stock in the fridge for up to 3 days or it can be frozen.
