Ingredients
The following ingredients have 4 Servings
- 2.667 cups mussels
- 1.667 cups fresh Squid (cleaned and ready to cook)
- 3 Tbsps olive oil
- 1.667 cups King prawn (peeled up to the tails, entrails removed)
- 1 red pepper (diced)
- 1 shallot (finely chopped)
- 2 cloves garlic cloves (finely chopped)
- 1.5 cups short grain rice
- 0.667 cup dry white wine
- 1.667 cups fish stock
- 1.667 cups vegetable stock
- 0.1 gram Saffron
- 2 tomatoes (peeled and diced)
- 2 Tbsps fresh parsley (chopped)
Instruction
- Discard any open mussels. Cut the squid tubes into rings and the tentacles into pieces.
- Heat 2 tbsp oil in a pan and fry the seafood for a few minutes. Remove from the pan and set aside. Add the pepper to pan and fry for a few minutes. Remove from the pan and heat the remaining oil. Fry the shallot and the garlic, add the rice and then quench with the wine and both types of stock. Season with salt, ground black pepper and saffron. Cover with a lid and simmer for 20-25 min.
- Return the seafood and the pepper to the pan, add the tomatoes and the parsley and mix well. Cover with a lid and cook for a further 5-7 min. Serve immediately.
