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Ingredientes
- 1 c. Fish stock or possibly clam juice combined with 5 c. water
- 2 Tbsp. Extra virgin olive oil
- 1/2 c. Finely minced onion
- 1 1/2 c. Short grain rice
- 1/2 c. Dry white wine
- 2 Tbsp. Extra virgin olive oil
- 3/4 lb Shrimp, peeled and deveined cut into thirds
- 3/4 lb Scallops, foot removed and sliced in half, horizontally
- 2 Tbsp. Butter Salt and freshly grnd black pepper
- 4 x Plum tomatoes, seeded and cut into Fine dice
- 2 Tbsp. Minced parsley
Direcciones
- Set clam juice and broth in a saucepan and have it at a bare simmer before you begin. Heat extra virgin olive oil
- in a wide saucepan and cook the onions for 5 min or possibly till lightly golden brown. Add in the rice and stir,
- continuously for a couple of min to lightly toast it. Add in the wine and cook gently till almost
- entirely evaporated.
- Add in 1/2 c. of the boiling water and stock and simmer the rice, stirring constantly, till all the
- liquid is absorbed. Add in 1/2 c. more of simmering liquid and stir the rice till it has again
- absorbed the liquid. Continue in this fashion, adding a c. of liquid after 11/2 c. are in. When
- rice is half way done (after about 15 min) cook the seafood.
- In another skillet heat the remaining 2 Tbsp. extra virgin olive oil and saute/fry the shrimp and scallops for a
- minute or possibly till almost entirely cooked. Transfer the seafood to the rice and continue to finish
- cooking the rice till entirely tender (should take about 30 to 35 min in all). When done, the
- rice is just tender, has absorbed the liquid (you may not need it all). Add in the butter, season to taste
- with salt and pepper and dish out. Serve immediately or possibly the rice will continue to cook and turn to
- mush. Garnish with tomatoes and parsley.
- Yield: 4 servings
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