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INGREDIENTS
DIFFICULTY: MEDIUM PREP. TIME: 30 MIN COOKING TIME: 30 MIN SERVINGS: 4 COST: MEDIUM
1 POUND SQUID CUT IN SMALL PEACES, KEEP THE PARTS YOU WILL NOT USE, BUT NOT THE INTERIORS
1 POUND PRAWNS, CLEANED,KEEP THE SHELLS BUT DISCARD THE HEADS
PRAWN SHELLS AND SQUID NOT USED
1 POUND (500 gr.) WHITE RICE
4 SHALLOTS FINELY CHOPPED
3 GARLIC CLOVES, CHOPPED
1/2 CUP WHITE WINE
2 TBLSPOON CHOPPED PARSLEY
CRUSHED RED PEPPER TO TASTE
5 TBLSPOONS EXTRA VERGIN OLIVE OIL, AS NEEDED
SALT TO TASTE
RECIPE
PLACE THE NOT USED PEACES OF SQUID AND PRAWN SHELLS IN A FOUR QUART SAUCE PAN WITH WATER AND SALT. BRING TO BOIL.
IN A LARGE FRY PAN, OVER MEDIUM HEAT, PUT OLIVE OIL, CHOPPED GARLIC AND CRUSHED RED PEPPER
BEFORE THE GARLIC BROWNS ADD THE FISH AND SALT. COOK, STIRRING.
ADD SOME CHOPPER PARSLEY AND STIRR. FINISH TO COOK AND SET A SIDE.
IN A LARGE PAN PUT THE OLIVE OIL, SHALLOTS AND RED PEPPER AND SALT. PLACE OVER MEDIUM HEAT AND SAUTE'
WHEN THE SHALLOTS ARE GOLDEN ADD THE RICE AND LET IT BROWN, STIRRING. ADD THE WHITE WINE AND STIR, LET THE WINE EVAPORATE.
START ADDING TO THE RICE THE BROTH, ONE TO TWO LADLES AT A TIME AND MAKE IT EVAPORATE BEFORE ADDING MORE. CONTINUE UNTIL THE RICE IS COOKED.
ADD THE FISH.
ADD THE PARSLEY AND SALT TO TASTE. STIR.
COVER AND LET STAND ABOUT 3 MINUTES BEFORE SERVING.
SERVE WARM.
recipes
NEWS
Appetizers
First courses
Main courses
Side dishes
Desserts
Pizza recipes
Christmas recipes
Easter Recipes
Carnival recipes
About
Blog
VIDEO RECIPES