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Rice   |
All season |
45min. |
| |
| Ingredients |
| Rice |
300g |
| Cuttlefish |
200g |
| Shrimp |
200g |
| Clam |
100g |
| Tomato sauce |
75g |
| White wine (dry) |
2 cups |
| Minced parsley |
2 spoons |
| Small onion |
1 n. |
| Garlic |
l piece |
| Salt |
As needed |
| Pepper |
As needed |
| Broth |
1,5 l |
| Olive oil |
1/2 cup |
|
| How to cook |
| Cook the half onion and the
garlic in hot oil until browned, add the sea-food
and let tasty, then add the white wine, tomato
and cook for 15 minutes. Meantime, in another
pan let brown the resto of the onion and
rice in hot oil, then add a little wine. Pour
the rice in the pan with fish then cook for a
while, add the broth little by little. When the
rice is ready, salt and pepper,dust with the
minced parsley. |
| |
|
Note: You can buy mixed deep-frozen
seafood, thaw it and use as fresh one |
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Recipes 
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