bring the stock to a gentle simmer

put the olive oil and the butter into a large sauté pan and gently fry the onion, celery, garlic and red pepper until soft

while you are doing this, gently fry the shelled prawns in butter and set aside

add the rice and turn up the heat slightly

stir continuously until the rice goes transparent

add the vermouth while you carry on stirring

add the squid ink and stir in

turn the heat down and add a ladle of the stock, you do not need to stir the whole time while the stock absorbs

add a generous pinch of salt and the next ladle of stock

stir the stock in and when it has absorbed, add another pinch of salt

add a ladle at a time, stirring once or twice while it absorbs

when you are down to the last ladle, adjust the seasoning

add the last ladle, and check to see if the rice is cooked

add the peas and the mint and stir in

while the peas are heating up, fry the head on prawns in the butter left over from the shelled prawns

add the shelled prawns and heat

remove from the heat, stir in the butter and serve immediately