Zutaten
Italienischer Reis1 cup- Medium onion2 piece
- Garlic clove5 clove
Sellerie1 piece
Karotte1 piece
Tomate4 piece- Sea clams0.5 kilogram
Tintenfisch0
Paprika1 piece
Garnelen0.5 kilogram
Weißer Pfeffer0
Schwarzer Pfeffer0
Salz0
Sellerie1 piece
Zwiebel1 piece
Karotte1 piece
Schritte
- 1
To clean the shrimp, remove the black thread from the back, wash with water, then rub with flour and wash well with water.
5 MinBenötigte Werkzeuge:🍳Bowl - 2
Wash the clams well and soak in water to remove all sediments, wash the calamari and cut into rings.
5 MinBenötigte Werkzeuge:🍳Bowl - 3
In a pot over the fire, place the clams and cold water with the carrot, celery, and onion, boil until the clams open, and this indicates they are cooked.
10 MinBenötigte Werkzeuge:
Topf - 4
In another pot, add half the amount of olive oil, onion, garlic, carrot, celery, and red bell pepper, and sauté for five minutes until a nice aroma appears.
5 MinBenötigte Werkzeuge:
Topf - 5
Add the shrimp to the onion pot and stir for five minutes, then add the clams and some tomato juice with a pinch of salt, white pepper, and a spoonful of tomato sauce. When the mixture boils, add a little of the clam cooking water to make it like a rich sauce and let it boil for 10 minutes.
10 MinBenötigte Werkzeuge:
Topf - 6
In another pot, add the remaining olive oil with a small spoon of butter, then the onion and garlic, and stir for five minutes. Then add the rice, and do not wash the Italian rice. Stir, then add about half a cup of tomato juice and stir. Then add salt and white pepper, cover the pot, and add about half a cup of clam cooking water. Stir the rice and cover. Every five minutes, add some clam cooking water and stir and cover. The rice needs half an hour on medium heat to cook.
30 MinBenötigte Werkzeuge:
Topf - 7
When the rice is cooked, place the shrimp, clams, and sauce mixture over the rice, stir, and serve the dish with a sprinkle of Parmesan cheese. Enjoy your meal.
5 MinBenötigte Werkzeuge:🍳Bowl
Nährwertangaben
* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.

