Ingredients:
2 T. olive oil
1 small shallots or gold onion, finely diced
2 cloves garlic, sliced
½ pinch saffron
1 bay leaf
320 g. Arborio/Vialone Nano/Carnaroli rice
1 pc. small fennel bulbs, julienne
100 mL dry white wine
1 medium tomato, peeled, seeded and diced
100 g. calamari rings
8 prawns/shrimps, tails cleaned
12 mussels, cleaned
16 clams, rinsed
2 small lobster tails, cut in trunks
200 g. fish filet such as Grouper, Red Snapper
or any other white flesh fish, in cubes
100 g. fresh crab meat
0.5 L fish stock
½ bunch fresh basil, julienne
½ bunch, fresh parsley, julienne
40 g. butter, in cubes
Salt and white pepper to taste
Procedure:
Heat up a thick bottomed casserole dish, preferably wide. Add olive oil and diced shallots. Sauté for one minute until onion becomes translucent but not colored. Add rice, bay leaf, saffron, fennel julienne and allow to roast. At this point deglaze with half of the white wine and add the tomato. Cook down wine until almost dry, add fish stock and stir constantly while simmering at low heat. When rice looks dry, add more stock and continue cooking. In separate pan, sauté all seafood with olive oil, garlic, remaining wine and parsley julienne. By now rice should be almost ready for an “Al Dente” consistency (cooking should not exceed 15-16 minutes). Add all liquid/stock of seafood to rice. Cook to adjust the consistency and add seafood to it. Turn off heat, add fresh basil and butter.
Recipe Type: Authentic1 small shallots or gold onion, finely diced
2 cloves garlic, sliced
½ pinch saffron
1 bay leaf
320 g. Arborio/Vialone Nano/Carnaroli rice
1 pc. small fennel bulbs, julienne
100 mL dry white wine
1 medium tomato, peeled, seeded and diced
100 g. calamari rings
8 prawns/shrimps, tails cleaned
12 mussels, cleaned
16 clams, rinsed
2 small lobster tails, cut in trunks
200 g. fish filet such as Grouper, Red Snapper
or any other white flesh fish, in cubes
100 g. fresh crab meat
0.5 L fish stock
½ bunch fresh basil, julienne
½ bunch, fresh parsley, julienne
40 g. butter, in cubes
Salt and white pepper to taste
Procedure:
Heat up a thick bottomed casserole dish, preferably wide. Add olive oil and diced shallots. Sauté for one minute until onion becomes translucent but not colored. Add rice, bay leaf, saffron, fennel julienne and allow to roast. At this point deglaze with half of the white wine and add the tomato. Cook down wine until almost dry, add fish stock and stir constantly while simmering at low heat. When rice looks dry, add more stock and continue cooking. In separate pan, sauté all seafood with olive oil, garlic, remaining wine and parsley julienne. By now rice should be almost ready for an “Al Dente” consistency (cooking should not exceed 15-16 minutes). Add all liquid/stock of seafood to rice. Cook to adjust the consistency and add seafood to it. Turn off heat, add fresh basil and butter.
Recipe Author: Di Mare Restaurant
Restaurant: Di Mare Restaurant
Source: http://www.boozefish.com/kstater05.pdf