'1/4 cup of butter'
'1/2 cup of finely chopped onion'
'2 cups of Arborio rice'
'1 cup of dry white wine'
'2 cubes of fish broth'
'3 cups of hot water'
'1 cup of passionfruit juice'
''
For the seafood
'3 spoons of melted butter'
'400 g of squid rings cut into 0.5 cm pieces'
'400 g of heavy-duty mussels cleaned and cut into 0.5 cm pieces'
'3 spoons of finely chopped green onion'
'1 teaspoon of diced bell pepper'
'1/4 cup of butter'
'1/2 cup of finely chopped onion'
'2 cups of Arborio rice'
'1 cup of dry white wine'
'2 cubes of fish broth'
'3 cups of hot water'
'1 cup of passionfruit juice'
''
For the seafood
'3 spoons of melted butter'
'400 g of squid rings cut into 0.5 cm pieces'
'400 g of heavy-duty mussels cleaned and cut into 0.5 cm pieces'
'3 spoons of finely chopped green onion'
'1 teaspoon of diced bell pepper'
'Step 1'
In a pan, melt the butter, add the onion, and cook until transparent
Add the rice and cook until lightly toasted
Add the white wine and let it evaporate while stirring occasionally
''
'Step 2'
Mix the fish broth with hot water to dissolve it and add the passionfruit juice
Add one ladle of this liquid to the cooked rice and stir until it's almost gone, then continue cooking until the rice is tender but still slightly firm
Turn off the heat and set aside
''
'Seafood'
While the rice is cooking, heat some melted butter in a skillet, add the seafood and mussels seasoned with salt, and cook for 3 minutes or until they're cooked through
Add this seafood mixture to the reserved rice, along with any remaining liquid, stir well, and bring to a simmer
Add the green onion and bell pepper, stir well, and serve.
