Seafood Rice 🦞🦐

 Seafood Rice 🦞🦐

Ingredients

24 cooked 20/30 shrimp (20 peeled + 4 with shell) - RESERVE THE SHELLS

500g of clams

500g mussels in shell

300g carolina rice

1 fresh ripe tomato without skin, chopped

2 tablespoons of tomato concentrate

100ml white wine

1 chopped onion

3 cloves of garlic, chopped

3 crushed garlic cloves

1 carrot cut into slices

1 stalk of celery

½ leek cut into slices

1 onion cut into quarters

1 red chilli (whole)

Parsley

Oil

salt

Pepper

1.2lt of boiling water

Preparation

1. In a large 28cm pan, pour 4 tablespoons of olive oil, 3 crushed garlic cloves, 500g of clams, 500g of mussels, pour over 50ml of white wine and cook for 5 minutes.

2. Remove half of the clams and half of the mussels from the shells and reserve one part.

3. In the same pan, add more oil, add the shells of 20 prawns and let them fry. Press the skins to release all the juices.

4. Add 1 carrot cut into slices, 1 stalk of celery, ½ leek cut into slices, 1 onion cut into quarters, salt and pepper and let cook for a few minutes. Add 1.2lt of boiling water and cook for 30 minutes. Strain the broth and set aside.

5. In a medium saucepan (26cm), sauté 1 chopped onion and 3 chopped garlic cloves in olive oil. Add 1 chopped red chilli with few seeds, 1 chopped fresh ripe tomato without skin and let it cook for a while.

6. Add 50ml of white wine and 2 tablespoons of tomato concentrate. Add 300g of carolino rice and 3 times the amount of broth (approximately 900ml) and cook for 10 minutes.

7. 5 minutes before the rice is cooked, add the clam and mussel brains and the brains of 20 cooked prawns. Adjust the seasoning and mix with the parsley.

8. Serve garnished with whole prawns, clams and mussels in shell.