Rice with seafood
Description
A tasty and quite filling dish of rice and seafood is not so difficult to prepare, but it will take quite a bit of time for preparation. It is very convenient and quick to cook rice with pre-peeled seafood, such as a seafood mix. However, there is one downside: there will be nothing to make broth from. In this case, you can add vegetable or chicken broth.
Instructions
- 1
Step 1
Cover the mussels with slightly salted water and let them sit for at least an hour.
- 2
Step 2
Peel the shrimp, removing heads and shells, and place the shells in a pot. Add peeled carrot, one onion, tomato, and a celery stalk. Pour in 1.2 liters of water and simmer for about 40 minutes.
- 3
Step 3
Strain the finished broth, removing the shells and heads.
- 4
Step 4
Clean the mussels and place them in a pan with 2 tablespoons of oil. Fry covered for several minutes until all the shells have opened.
- 5
Step 5
Transfer to a colander. Add the drained liquid to the broth made from shrimp shells and vegetables. Remove mussels from their shells, keeping a few shells aside for garnish; we won't need the rest.
- 6
Step 6
Clean the squid and slice them into thin strips.
- 7
Step 7
In a heavy-bottomed pot, heat 30 grams of butter and two tablespoons of olive oil. Add finely chopped onion and one garlic clove. Sauté for 2-3 minutes.
- 8
Step 8
Add the rice and sauté for 3-4 minutes, stirring.
- 9
Step 9
Add the wine, stir, and continue cooking until the wine has completely evaporated.
- 10
Step 10
Add salt, pour in a ladle of broth, and continue cooking. Then add broth as needed, pouring in small portions and stirring the rice. Cook until almost done.
- 11
Step 11
Add the sliced squid. Mix and continue cooking.
- 12
Step 12
Add shrimp and mussels, cook for 3-4 minutes.
- 13
Step 13
At the end, you can add a little butter. Stir and let it sit covered for about 5 minutes.
- 14
Step 14
Serve garnished with mussel shells and sprinkled with herbs.