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 mashed avocado and the same wine you cooked with.
