Rice and calamari in broth
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14 rates
Preparation : 10 min
Cooking : 30 min
Total time : 40 min Rest : 0 min
6 people
300 g clams
120 g of prawns
1 squid
800 ml fish stock
150 g of chopped tomatoes
1 tbsp of tomato purée
2 cloves of garlic
80 g red pepper
80 g green pepper
60 g olive oil
275 g Spanish short-grain rice
2 tbsp chopped parsley
1 pinch saffron
Associated products
Tips
The cooking time is for an 'al dente' rice, if you prefer it softer, add 2-3 minutes at step 6. Rinse the clams several times with cold water, changing the water each time to remove the sand before cooking the clams.
RECIPE STEPS
1
Put the clams into a large bowl of cold water to purge.
- 300 g clams
2
Put the garlic, the peppers cut into pieces in the bowl.
Run the program.
- 2 cloves of garlic
- 80 g red pepper
- 80 g green pepper
Expert
00:15 / 13 / __°C
3
Scrape the sides of the bowl with the silicone spatula and add the chopped tomatoes, the tomato purée and the olive oil.
Rerun the program with the cap off to let the steam out.
- 150 g of chopped tomatoes
- 1 tbsp of tomato purée
- 60 g olive oil
Expert
06:00 / 2A / 110°C
4
Add the calamari rings and the prawns, salt and pepper.
Run the program with the cap on to avoid splashing.
- 120 g of prawns
- 1 squid
Expert
05:00 / 1A / 110°C
5
Add the rice and a spoonful of parsley.
Fry the onion using the program.
- 275 g Spanish short-grain rice
- 1 tbsp chopped parsley
Expert
02:00 / 2A / 110°C
6
Add all of the stock, the 2nd spoonful of parsley and saffron.
- 1 tbsp chopped parsley
- 1 pinch saffron
- 800 ml fish stock
Expert
12:00 / 1A / 110°C
7
Add the clams and run the program.
- 300 g clams
Expert
03:00 / 1A / 110°C
8
Serve immediately.
© Photo Sandra Mahut © 2018 Hachette livre (Marabout) - version ES
