Cook: 60 minutes
4
Ingredients
1kg mussels
1kg clams
400g cleaned squid
1 small bunch of parsley
2 clove or garlic
1 glass of white wine
Several ladles of fish stock (not fish soup stock cubes)
320g carnaroli rice
Olive oil
Cipolle cipollotto – small white onion – sweet rather than strong
Salt, pepper, chilli to taste
350g cleaned prawns
1 celeriac
1 carrot
Method
Place the mussels into a pan and cook for 5-6 minutes in boiling, salted water. After they have opened, remove them from their shells and set to one side to use when serving. (Of course, wash them thoroughly in running cold water beforehand). Clean the squid and cut into rings.
Finally chop the garlic, celeriac and carrot, and sauté them in a little oil. When golden brown, add the squid and half a glass of wine. Cook for about 7-8 minutes until tender. Fry the onions in another frying pan, add the rice and sauté. Add half a glass of wine and the prawns, squid and the mussels. Cook over a low heat, gradually adding the fish stock and the cooking juices from the mussels. It is ready when the rice is done.
Recipes by Trattoria La Coppola
