Directions:

• For the spice mix, 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.
• For the prawn stock, heat the olive oil in a large pan over a medium heat. Add the garlic and the prawn heads and shells. Stir-fry for a couple of minutes before adding the tomato purée, salt and 300ml/10fl oz water. Cook for 10 minutes, then pass through a sieve, 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, or until absorbed.
• Stir in the butter, crab meat and parsley, and serve immediately.