2 cups of water
1/2 cup of olive oil
1/4 cup of white wine
2 tablespoons of chopped parsley
1/2 teaspoon of paprika
500g of cooked rice in fish broth
200g of mussels (or clam) on the half shell, well washed
200g of scallops on the half shell, well washed
100g of medium-sized prawns, cleaned
100g of clean squid rings
100g of pollock chunks
5 stalks of green chives, chopped
4 cloves of garlic, minced
1 lobster tail, peeled and cut into cubes
1 medium onion, chopped
1 bell pepper, chopped
Salt to taste
2 cups of water
1/2 cup of olive oil
1/4 cup of white wine
2 tablespoons of chopped parsley
1/2 teaspoon of paprika
500g of cooked rice in fish broth
200g of mussels (or clam) on the half shell, well washed
200g of scallops on the half shell, well washed
100g of medium-sized prawns, cleaned
100g of clean squid rings
100g of pollock chunks
5 stalks of green chives, chopped
4 cloves of garlic, minced
1 lobster tail, peeled and cut into cubes
1 medium onion, chopped
1 bell pepper, chopped
Salt to taste
1
Heat the olive oil in a large saucepan over medium heat
Add the onion and garlic and cook for 5 minutes or until the onion is golden brown
Add the water and pollock
Cover the saucepan and cook for 40 minutes or until the mixture has thickened
2
Add the remaining seafood and wine
Cook for 5 minutes or until the shells open
If the shells do not open, remove them
Add the paprika, parsley, bell pepper, and salt
Stir well
Add the cooked rice and stir well to combine
Let it heat through
3
Transfer the dish to a serving bowl and, if desired, add more fish broth to make it more flavorful.
