ARROZ DE MARISCOS

A new recipe from Valencia in Spain. Today we propose a creamy risotto, with saffron and seafood

INGREDIENTS FOR 4

• 2 cloves garlic
• 1 onion
• 1 hot pepper
• 400g rice
• 1 envelope powdered saffron
• 2 bell peppers
• 10 g sweet paprika
• 100 g tomato purée
• 500g calamari
• 20 shrimp
• 1 kg mussels
• 4 scampi
• Fish broth

DIRECTIONS:

Sauté garlic in olive oil, minced onion and hot pepper.

In the meantime, wash and trim the bell peppers and cut them into cubes.

Add rice and plenty of fish broth. Add bell peppers and calamari, paprika, saffron and tomato purée and cook for 10 minutes.

Next, add shrimp, mussels and scampi, and finish cooking the rice in the fish broth.