Seafood soup rice
Seafood soup rice is a traditional seafood recipe and a very tasty and nutritious dish. Originally, the fishermen prepared this stew on the boat itself with the fish that they were not going to be able to sell at the fish market. Sometimes, they even used seawater to make the broth, so they didn't have to add salt to it. Today, it is a delicious dish, ideal to enjoy on special occasions.
FOR 4 PEOPLE
- 1 bag of squid ring 400 g Grand Krust
- 4 wild crawfish Grand Krust
- 4 Grand Krust Carabinieri
- 300 g of Bomba rice
- 1.5 l fish broth
- 250g Grand Krust clams
- 250 g of mussels
- 2 cloves of garlic
- 1 red pepper
- 2 tablespoons tomato sauce
- Salt
- Olive oil
- 1 teaspoon of sweet paprika
PER 100 GRAMS
- Energy 0
- Proteins0
- Carbohydrates 0
- Fats0
You'll need to
Cigala cruda salvaje 400 g Spectrum Grand Krust ClassicYou'll need to
Seafood soup rice Spectrum Grand Krust ClassicStep by Step
Mark the crayfish and carabinieri. Put a casserole to heat with some olive oil, mark the crayfish and the shrimp for a minute on each side and put them apart.
Prepare the sauce. Sauté the chopped red pepper in the same oil used in step 1.
When the red pepper is soft, add the diced garlic and fry lightly until it gets darker.
Add the squid rings and cook the whole thing for around 10 minutes over medium heat.
After 10 minutes, add the fried tomato and continue cooking for another 10 minutes without raising the heat.
Add the rice to the sauce and until it reaches a pearl-like texture.
Add salt and the sweet paprika to taste, and then stir to prevent it from burning.
Add the hot fish broth and cook it over high heat for 7 minutes.
After seven minutes, lower the heat, add the crayfish, the prawns, the mussels, and 250 g of clams (half the package). Cook everything for 8 minutes over medium heat.
Remove from the heat and let it rest for 5 minutes before serving.
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