2 cups of water
1/2 cup of olive oil
1/4 cup of white wine
2 tablespoons of chopped cilantro
1/2 teaspoon of paprika- da-terra
500g cooked rice in fish broth
200g mussels (or lambreta) well washed
200g clams well washed
100g medium-sized prawns, cleaned
100g clean squid, cut into rings
100g polvo in chunks
5 stalks of green chives, chopped
4 cloves of garlic, minced
1 lobster tail, without shell, cut into cubes
1 medium-sized 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 cilantro
1/2 teaspoon of paprika- da-terra
500g cooked rice in fish broth
200g mussels (or lambreta) well washed
200g clams well washed
100g medium-sized prawns, cleaned
100g clean squid, cut into rings
100g polvo in chunks
5 stalks of green chives, chopped
4 cloves of garlic, minced
1 lobster tail, without shell, cut into cubes
1 medium-sized onion, chopped
1 bell pepper, chopped
Salt to taste
In a large pan over medium heat, warm the olive oil and sauté the onion and garlic for 5 minutes or until the onion is golden brown
Add the water and polvo, cover the pan and cook for 40 minutes or until it becomes mushy
Add the remaining seafood and wine
Cook for 5 minutes or until the shells of the mussels and clams open
Discard any unopened shells
Add the paprika, cilantro, bell pepper, and salt
Stir well
Add the rice, stir well, and let it cook until heated through
Transfer to a serving bowl and, if desired, add more fish broth to make it creamier.
