Fish stock (fumet)
One onion
One carrot
One tomato
Half a salted fish tail (or so)
Half a crushed garlic
Half a green pepper
Half a red pepper
Fifty milliliters of olive oil
One grated garlic clove
One kilogram of fish spine
Three hundred grams of crab shell
Two liters of water
Rice
Four squid tentacles
Eight scallops
Eight large prawns
Twenty mussels
Eight shellfish without shells
Two minced garlic cloves
Two minced onions
Fifty milliliters of olive oil
Four tablespoons of white wine
Two hundred grams of Carnaroli rice
One grated salt
Two hundred milliliters of fish stock (fumet)
Half a gram of turmeric in powder form
Three grams of yellow food coloring in powder form
Two tablespoons of butter
Seventy grams of Grana Padano cheese, grated
Fish stock (fumet)
One onion
One carrot
One tomato
Half a salted fish tail (or so)
Half a crushed garlic
Half a green pepper
Half a red pepper
Fifty milliliters of olive oil
One grated garlic clove
One kilogram of fish spine
Three hundred grams of crab shell
Two liters of water
Rice
Four squid tentacles
Eight scallops
Eight large prawns
Twenty mussels
Eight shellfish without shells
Two minced garlic cloves
Two minced onions
Fifty milliliters of olive oil
Four tablespoons of white wine
Two hundred grams of Carnaroli rice
One grated salt
Two hundred milliliters of fish stock (fumet)
Half a gram of turmeric in powder form
Three grams of yellow food coloring in powder form
Two tablespoons of butter
Seventy grams of Grana Padano cheese, grated
Fish stock: cut all the vegetables into bite-sized pieces, add to a pan with olive oil, garlic, and bring to a simmer
Fry, stirring, add fish spine and crab shell (1)
Add water
When boiling, reduce heat and let cook for 30 minutes or until vegetables are cooked
Strain the stock through a fine-mesh sieve (2) and discard solids
Reserve 200 milliliters of the stock for this recipe and keep warm (use the rest in other recipes, which can be stored in the freezer)
Rice: separate all seafood, with four prawns to be minced (3) and mussels opened. Reserve
In a skillet, sauté garlic and onion in olive oil
Add seafood and cook for about 6 minutes or until golden brown (4)
Add white wine and rice, stirring well (5)
Next, add salt, fish stock, turmeric, and food coloring
When boiling, gradually stir in butter and cheese, stirring constantly until rice is cooked
Serve immediately.
