Preparation Time: 30 minutes
Cooking Time: 17 min. + 2 min. oven off
4 Servings
MW function(C-O: Medium, C-HI: Maximum, C-Lo: Minimum)
Ingredients:
- 400 gr. rice (Arborio or Vialone Nano)
- 200 gr. frozen clams
- 150 gr. beheaded crawfish (or scampi)
- 100 gr. frozen squid
- 25 gr. parsley
- tomato paste
- 1 garlic clove
- olive oil
- paprika
- salt
- pepper
Preparation:
- Clean the parsley and mince it with the garlic clove. Put clams, squid and scampi in a colander and hold it under running cold water for 30 seconds. Drain and cut scampi in two (if big, cut them into more pieces) Cut squid in thin strips.
- Put all in a deep casseroles add 4 tablespoons of oil, the minced parsley and 1 tablespoon of tomato paste diluted with 1/2 glass of water. Add salt, cover and put casserole in the oven at maximum heat for 5 minutes.
- Pour in the casserole: 650 ml of boiling water and the rice. Stir. Put casserole in the oven at maximum heat for 12 minutes. After 5 minutes, stir, cover and finish cooking.
- Let rice stand in the oven switched off for 2 minutes. Add salt if necessary. Add a pinch of pepper and one of paprika. Finally serve.
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