Seafood risotto
Instructions
You will prepare a fresh sauce with garlic, olive oil and tomato past or cut into wedges.
Softened garlic into the oil and cook very little, to leave the tomato the freshness.
Please open the clams and mussels, Cook the Octopus and shrimp and just shelled cooked crustaceans and molluscs cut into pieces.
Filtered water clams and add additional washers part in tomato sauce with the fish Cook rice al dente in plenty of water and season in this sauce that should be red, not pink and with pepper and chopped parsley.
Ingredients and dosing for 4 persons
- 500 g of rice
- 1000 g of mussels
- 1000 g of clams (or lupins)
- 500 g of octopus (or cuttlefish)
- 3 cloves of garlic
- 250 g of shelled shrimp
- 300 g of fresh tomato
- 150 g of olive oil
- Abundant of parsley
- Salt
- Pepper