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

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1 POUND PRAWNS, CLEANED,KEEP THE SHELLS BUT DISCARD THE HEADS

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PRAWN SHELLS AND SQUID NOT USED

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1 POUND (500 gr.) WHITE RICE

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4 SHALLOTS FINELY CHOPPED

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3 GARLIC CLOVES, CHOPPED

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1/2 CUP WHITE WINE

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2 TBLSPOON CHOPPED PARSLEY

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CRUSHED RED PEPPER TO TASTE

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5 TBLSPOONS EXTRA VERGIN OLIVE OIL, AS NEEDED

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SALT TO TASTE

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RECIPE

PLACE THE NOT USED PEACES OF SQUID AND PRAWN SHELLS IN A FOUR QUART SAUCE PAN WITH WATER AND SALT. BRING TO BOIL.

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IN A LARGE FRY PAN, OVER MEDIUM HEAT, PUT OLIVE OIL, CHOPPED GARLIC AND CRUSHED RED PEPPER

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BEFORE THE GARLIC BROWNS ADD THE FISH AND SALT. COOK, STIRRING. 

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ADD SOME CHOPPER PARSLEY AND STIRR. FINISH TO COOK AND SET A SIDE.

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IN A LARGE PAN PUT THE OLIVE OIL, SHALLOTS AND RED PEPPER AND SALT. PLACE OVER MEDIUM HEAT AND SAUTE'

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WHEN THE SHALLOTS ARE GOLDEN ADD THE RICE AND LET IT BROWN, STIRRING. ADD THE WHITE WINE AND STIR, LET THE WINE EVAPORATE.

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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.

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ADD THE FISH.

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ADD THE PARSLEY AND SALT TO TASTE. STIR.

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COVER AND LET STAND ABOUT 3 MINUTES BEFORE SERVING.

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SERVE WARM.

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