Crown of rice with seafood-sea

01006 CROWN with SEAFOOD INGREDIENTS for 4 PERSONS 200 g of large grain rice; 250 g peas (net weight); 250 g mussels; 250 g clams; 1 bell pepper; 2 spoonfuls of vinegar; half a tablespoon of tabasco; 1 tablespoon of mustard; 1 tablespoon sugar; thyme and bay leaf; oil and salt; Clean the mussels and clams, place them in a saucepan, place it on the fire, with thyme, bay leaf and 1 tablespoon vinegar.

When the seafood opened, drain and keep aside the cooking sauce, remove the shell.

In a pot put the rest of the vinegar with sugar, stir and remove from heat caramelized and combine the mustard, cooking sauce of shellfish, tabasco, 1 tablespoon oil, mussels and clams and leave to macerate for a few minutes.

Boiled, separately, rice and peas and then drain and mix them together with the chopped pepper and with three tablespoons of salsa of maceration.

Put everything into a mold by Crown by pressing with the back of a wooden spoon so it will come off more easily from the walls.

Serve the rice with mussels and clams placed in the center of the Crown, sprinkle with the rest of the gravy of maceration.