400 g of cleaned squid cut into rings
300 g of medium-sized shrimp, peeled and deveined
400 g of mussels on the half shell
2 tablespoons of freshly squeezed lemon juice
Salt to taste
1/4 cup of chilled unsalted butter
1 large onion, diced
2 1/2 cups of Arborio rice
1 cup of dry white wine
2 liters of fish stock, simmering
3 tomatoes, seeded and diced into cubes
1 tablespoon of chopped parsley or dill
400 g of cleaned squid cut into rings
300 g of medium-sized shrimp, peeled and deveined
400 g of mussels on the half shell
2 tablespoons of freshly squeezed lemon juice
Salt to taste
1/4 cup of chilled unsalted butter
1 large onion, diced
2 1/2 cups of Arborio rice
1 cup of dry white wine
2 liters of fish stock, simmering
3 tomatoes, seeded and diced into cubes
1 tablespoon of chopped parsley or dill
1
Season the seafood with lemon juice and salt. Reserve
2
In a large skillet, melt the butter over medium heat
Add the onion and cook until translucent
Add the rice and stir for 1 minute to coat the grains evenly
Add the white wine and let it evaporate slightly
3
Add one cup of simmering fish stock and cook until the liquid is almost completely absorbed, stirring constantly
Repeat step 3, adding more fish stock as needed, until the rice is cooked al dente
4
Add the seafood, tomatoes, and parsley or dill
Cook until the seafood is tender and the rice is cooked al dente
Serve immediately.
