Recipes / First course
Difficulty Medium
30 MIN
In a saucepan
4 Portions
Partners
1
Purge the shellfish in warm water and coarse salt. Rinse repeatedly and transfer to a saucepan, close with the lid and leave the shellfish to open over a high flame. Remove from the heat, allow to cool and remove part of the molluscs from the shells.
2
Clean the squids and cut the body into rounds, setting the tentacles aside.
3
Also clean the cuttlefish and cut into strips.
4
In a saucepan, brown the chopped leek in 20 g of oil.
5
Add the cuttlefish and squids.
6
Add the rice and toast it.
7
Add some wine and let it evaporate.
8
Continue cooking the rice by adding the hot fish stock a little at a time and seasoning with salt to taste.
9
Flavour with CANNAMELA ground white pepper and 1 level teaspoon of CANNAMELA lemon grass leaves.
10
Separately, in a frying pan, brown the squid tentacles in the remaining oil for a few minutes.
11
When the rice is cooked, add the shrimps and clams.
12
Mix everything together and leave to stand for 2 mins. Decorate with the squid tentacles, season with a pinch of CANNAMELA lemon grass leaves and serve.s
