2 1/2 cups of arborio rice
2 cups of dry white wine
2 tablespoons of extra virgin olive oil
2 tablespoons of fresh parsley chopped
1 tablespoon of green onion chopped
1 tablespoon of pimento chopped
1 tablespoon of thyme chopped
500g of cockles cooked without shells
200g of squid in rings (use the tentacles)
200g of shrimp
20 mussels cooked without shells
8 medium-sized prawns cleaned
6 cherry tomatoes halved
6 cloves of garlic crushed
3 dried pimenta-malaguetas
1 large onion chopped
3 liters of fish stock (optional, use six tablets dissolved)
For decorating
1 pimento-dedo-de-moja
1 bunch of parsley
2 1/2 cups of arborio rice
2 cups of dry white wine
2 tablespoons of extra virgin olive oil
2 tablespoons of fresh parsley chopped
1 tablespoon of green onion chopped
1 tablespoon of pimento chopped
1 tablespoon of thyme chopped
500g of cockles cooked without shells
200g of squid in rings (use the tentacles)
200g of shrimp
20 mussels cooked without shells
8 medium-sized prawns cleaned
6 cherry tomatoes halved
6 cloves of garlic crushed
3 dried pimenta-malaguetas
1 large onion chopped
3 liters of fish stock (optional, use six tablets dissolved)
For decorating
1 pimento-dedo-de-moja
1 bunch of parsley
Sauté the onion and garlic in half of the olive oil
Add the rice and cook for 5 minutes, stirring constantly, over low heat
Add the fish stock and cook until al dente. Reserve
In another pan, cook the shrimp in boiling water for 5 minutes
Drain, cut into pieces, and reserve
In a large skillet, heat the remaining olive oil
Add the other seafood, wine, tomato, pimenta-malagueta, and herbs
Sauté for 2 minutes
Transfer the rice to the skillet and mix delicately with the seafood
Leave on the stove for another 2 minutes
Decorate with a pimento-dedo-de-moja and parsley.
