1. In a saucepan, warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Add chopped up pieces of salami and then rice, stirring to coat with oil, about 2 minutes.
2. When the rice has taken on a pale, golden colour, pour in half jar of Val Verde Passata with Basil and then gradually add water to only cover the rice. Once the water is absorbed keep adding the water until the rice is al dente. You want some bite left to the rice because you then need to put it in the oven for 20-25 minutes for further cooking time with the seafood.
3. Pre-heat the oven to 180 degrees (fan forced). Tear two lots of baking paper and then scrunch it up. This will help hold the contents together. Pick the oregano leaves and add them to the bottom for fragrance and flavour, add the tomato risotto rice and then add the raw marina mix on top. Scrunch up the baking paper. Season with pepper and salt. Place in the oven for 20-25 minutes.