Rip texture


  • 200g snapper
  • 200g squid tubes
  • 200g prawns
  • 2-3 tbsp Red Island Extra Virgin Olive Oil
  • 10-12 cherry tomatoes
  • 1 cup of risoni
  • 1 cup of passata
  • 2 cups of water
  • 3 cloves of garlic, crushed
  • Salt and freshly cracked black pepper to taste


  1. Preheat your oven to 180 degrees Celsius.
  2. Preheat a large frying pan over medium high heat before adding the Red Island Extra Virgin Olive Oil. Add the Snapper to the hot pan skin side down and cook for 30-45 seconds before removing. Next add the cherry tomatoes and cook for 2 minutes until the skin begins to blister before removing.
  3. Add the garlic and sauté for 1 minute before adding the risoni and toast for a minute before adding the passata and water along with a healthy season of salt and pepper. Reduce the heat to medium low and gently cook for 10-15 minutes or until the risoni is 90 percent cooked.
  4. Stir through an extra tbsp of Red Island Extra Virgin Olive Oil and check the seasoning before adding the seafood and cherry tomatoes to the top of the risoni.
  5. Place the risoni in the oven for 4-6 minutes or until the seafood is cooked to your liking.
  6. Serve immediately.