Rice with Squid and Shrimp

Name: Rice with Squid and Shrimp
Yield: 20
Ingredients: Stuffing; 1 xicara of cream of milk; 1/2 xicara of dry white wine; 1 tablespoon of dried parsley; 1 tablespoon of olive oil; 600 grams of shrimp; 1 carrot; 1 clove of garlic; 1 celery stalk; 1 tomato, peeled and seeded; 1 egg white; 1/2 minced onion; Salt and black pepper to taste; Rice; 13/4 xicara of rice; 1/2 xicara of wild rice; 1/2 xicara of dry white wine; 2 tablespoons of olive oil; 2 tablespoons of butter; 3 medium onions; 1 egg; Salt to taste; Sauce; 1/2 xicara of cream of milk; 2 tablespoons of butter; 300 grams of squid (anchois); 1/2 minced onion; Salt and black pepper to taste; Garnish; Make a hole in the center of 24 cm diameter

1
Stuffing
2
1 xicara of cream of milk
3
1/2 xicara of dry white wine
4
1 tablespoon of dried parsley
5
1 tablespoon of olive oil
6
600 grams of shrimp
7
1 carrot
8
1 clove of garlic
9
1 celery stalk
10
1 tomato, peeled and seeded
11
1 egg white
12
1/2 minced onion
13
Salt and black pepper to taste
14
Rice
15
13/4 xicara of rice
16
1/2 xicara of wild rice
17
1/2 xicara of dry white wine
18
2 tablespoons of olive oil
19
2 tablespoons of butter
20
3 medium onions
21
1 egg
22
Salt to taste
23
Sauce
24
1/2 xicara of cream of milk
25
2 tablespoons of butter
26
300 grams of squid (anchois)
27
1/2 minced onion
28
Salt and black pepper to taste
29
Garnish
30
Make a hole in the center of 24 cm diameter

Ingredients

1
Stuffing
2
1 xicara of cream of milk
3
1/2 xicara of dry white wine
4
1 tablespoon of dried parsley
5
1 tablespoon of olive oil
6
600 grams of shrimp
7
1 carrot
8
1 clove of garlic
9
1 celery stalk
10
1 tomato, peeled and seeded
11
1 egg white
12
1/2 minced onion
13
Salt and black pepper to taste
14
Rice
15
13/4 xicara of rice
16
1/2 xicara of wild rice
17
1/2 xicara of dry white wine
18
2 tablespoons of olive oil
19
2 tablespoons of butter
20
3 medium onions
21
1 egg
22
Salt to taste
23
Sauce
24
1/2 xicara of cream of milk
25
2 tablespoons of butter
26
300 grams of squid (anchois)
27
1/2 minced onion
28
Salt and black pepper to taste
29
Garnish
30
Make a hole in the center of 24 cm diameter

Directions

1
Stuffing
2
Season the shrimp with salt and black pepper
3
Reserve the shells
4
Chop the carrot, garlic, onion, celery stalk, and tomato; sauté them in olive oil
5
Add the wine, 1 liter of water, the chopped tomato, and reserved shells
6
Cover
7
When the broth reduces to half, strain it and reserve the liquid
8
Beat the shrimp, cream of milk, and egg white in a blender
9
Rice
10
Chop the onion and sauté it in olive oil
11
Add the two types of rice and sauté them
12
Add the wine and 3 xicaras and a half of water seasoned with salt
13
Cook until the rice is tender
14
Mix the butter and egg
15
Line the mold with half the rice
16
Fill it with the shrimp cream
17
Cover with the remaining rice
18
Press down on the rice
19
Bake in a water bath for 25 minutes
20
Sauce
21
Sauté the minced onion in butter
22
Add the squid, salt, and black pepper; sauté for 2 minutes
23
Remove the squid, add the reserved broth and cream of milk
24
Let it evaporate slightly
25
Return the squid
26
Unmold the rice and serve with the sauce.