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Ингредиенты
- 4 cups of long grain rice
- 500 gs of shelled prawns
- Seafood of your choice. I used squid, baby octopus and mussels
- 1 cup of dry white wine
- 1 tbsp of tomato paste
- 1 large chopped onion
- 2 minced cloves of garlic
- salt and pepper to taste
- parsley
Инструкции
- Deshell half of the prawns and boil for at least 2 hours. Drain and reserve the stock aside.
- Fry garlic and onions on a low heat until translucent.
- Add the rice and fry for 2 to 3 minutes.
- Add the white wine and once it has boiled dry add the tomato paste.
- Add the stock, ladle by ladle
- Treat it as a very wet risotto, keep adding most of stock or water until the rice is almost cooked.
- It should have an almost soupy consistency so make sure the final dish has more stock than rice
- 15 minutes before the rice is cooked, add your seafood. If your prawns are cooked, add them 5 to 8 minutes before final cooking.
- Once cooked, add the parsley and, hey presto, it's done!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 408g | |
| Recipe makes 4 servings | |
| Calories 876 | |
| Calories from Fat 30 | 3% |
| Total Fat 3.44g | 4% |
| Saturated Fat 0.77g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 190mg | 63% |
| Sodium 231mg | 10% |
| Potassium 600mg | 17% |
| Total Carbs 155.02g | 41% |
| Dietary Fiber 3.2g | 11% |
| Sugars 2.63g | 2% |
| Protein 39.26g | 63% |
