grind all of the ingredients using a pestle and mortar or an electric grinder. Store in an airtight tin or box.
For the fish stock
put all the ingredients except the fish bones into a large pan
add 2¼ litres/3¾ pints water and bring to the boil. Turn down the heat and simmer gently for 20 minutes. Add the fish bones (or fish fillet) and bring back up to a simmer
skimming off any scum as it rises to the surface. Simmer for a further 20 minutes. Strain through a sieve into a clean pan and simmer a little longer
if necessary
until reduced to about 1¼ litres/2 pints. Keep warm.
pushing down on the shells to extract as much of the prawn flavour as you can. Discard the shells
set the stock aside and keep warm.
For the risotto
heat 3 tablespoons of the olive oil in a large frying pan over a medium heat. Fry the shallots and garlic gently until softened. Add the rice and fry it in the oil for 2 minutes
then add the Byzantine spice mix and stir it through the rice.
Add the white wine
bring to a simmer and allow to evaporate
then add a ladle of the hot fish stock.
When this has been absorbed
add the next ladle
and continue to do so
stirring after each addition
until you have only a couple of ladlefuls left
this should take about 16-18 minutes. Add the mussels and prawn stock.
Heat the remaining tablespoon of olive oil in a frying pan until simmering and fry the red mullet strips
squid rings and tentacles and shrimps briskly for 2–3 minutes.
Season with salt and pepper. Stir the seafood into the risotto with the remaining fish stock and cook for 1-2 minutes
