The price includes a list of products necessary for the preparation of this recipe
- 5 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 tomatoes, peeled, chopped
- 1/2 teaspoon sugar
- salt
- 1 teaspoon sweet paprika
- a pinch of saffron threads
- 4 small cleaned swuid
- 2 cups arborio rice
- 3 cups fish or chicken stock
- 1 cup dry white wine
- 12 jumbo shrimp, peeled, deveined
- 16 mussels scrubbed, debearded
- lemon wedges
Step 1
In a pan add the olive oil and fry the onion until soft. Add the garlic and cook for another minute. Add the tomatoes, sugar, salt, paprika and saffron and stir well. Cook until the tomatoes are thickened and reduced(5-7 minutes).
Step 2
Add the squid and cook, stirring, for a couple of minutes. Add the rice and stir to coat the grains.
Step 3
Meanwhile, in a saucepan, mix the stock and wine and bring to a boil. Pour over the rice and bring to a boil once again.
Step 4
Cook over medium-low heat for about 25 minutes. After about 15 minutes, lay the shrimp on top. Cook until they have become pink on both sides.
Step 5
Turn off the heat and cover the skillet with foil. Let rest 5-10 minutes.
Step 6
Meanwhile, steam the mussels by adding a cup of water and mussels in a pot. Cover and when they open, they are done.
Step 7
Finnaly, remove the foil and arrange the mussels and lemon wedges on top.
