4 tablespoons of olive oil
4 small squids with tentacles, cleaned and cut into rings (305 g)
1 small onion, finely chopped
3 medium tomatoes, cored, seeded, and finely chopped (300 g)
1 carrot, peeled and finely chopped
2/3 cup of white wine
salt and black pepper to taste
100 g of small shrimps, cleaned
60 g of mussels cooked, without shells
1/2 kg of risotto
2 tablespoons of chopped parsley
4 tablespoons of olive oil
4 small squids with tentacles, cleaned and cut into rings (305 g)
1 small onion, finely chopped
3 medium tomatoes, cored, seeded, and finely chopped (300 g)
1 carrot, peeled and finely chopped
2/3 cup of white wine
salt and black pepper to taste
100 g of small shrimps, cleaned
60 g of mussels cooked, without shells
1/2 kg of risotto
2 tablespoons of chopped parsley
Heat the olive oil
Add the squids and fry for a few minutes
Add the onion, tomato, carrot, wine, salt, and pepper
Let it simmer and cook for about 15 minutes
Add the shrimps and mussels and cook for a few more minutes
Cook the risotto and drain
Mix with seafood sauce and fruits of the sea
Sprinkle with parsley
Serve in 6 portions.
