More Recipes are coming. Keep in touch with the Blog. Thank you.

Sunday, September 30, 2012

Fisherman Rice

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)


  • 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
  1. 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.
  2. 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.
  3. 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. 
  4. 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. 

No comments:

Post a Comment