Ingredients for four people:
250gr of cuttlefish
500gr of mussels
500gr of clams
250gr shelled shrimps
1,2 l of fish stock
Three garlic cloves
Three spoons of chopped parsley
Six peeled cherry tomatoes
1/2 glass of dry white wine
Six tablespoons of extra virgin olive oil
Salt and pepper to taste
Preparation of Risotto alla marinara con gamberi – Risotto alla marinara with prawns
Put the clams in water and salt for about 2 hours, rinse them and let them drain.
Wash the mussels, scrubbing them with a sorghum brush, and put them in a pan with a trickle of oil, a clove of garlic, and some parsley; as soon as they open, peel some, filter the liquid and keep it aside; clean the mollusks, wash them well and cut them into rings and strips.
Put the oil, two cloves of garlic in a large pan, add the chopped onion and the cherry tomatoes; after letting them brown, add the shellfish, and after 5 minutes, pour in the rice; let it take on flavor, pour in the wine and allow it to evaporate.
Add the seafood, fish stock and continue cooking, stirring from time to time; 5 minutes from the end, add the shrimp, salt, and pepper to taste and sprinkle with chopped parsley.
Mash the risotto with a drizzle of oil.
For the fish stock, use the shrimps’ heads and some fish for stock (for example, gurnard – scorpionfish); boil the fish in lightly salted water and two celery stalks, one carrot, and 1/2 onion for about 3-4 hours.