| 1 | Peel the onion, chop finely and fry in olive oil. |
| 2 | Add tomato paste and rice. Pour in white wine and let evaporate. |
| 3 | Then gradually add the stock and cook the rice to taste. |
| 4 | In another pan, sauté the seafood in olive oil, season with salt, pepper and lime juice. The risotto should have a mushy consistency. |
| 5 | Plate the risotto with the fried seafood and garnish with coriander and lime wedges. Finish with a drizzle of olive oil and serve. |
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