Ingredients portion 4
Onions 100 g
Rice 300 g
Extra virgin olive oil 40 ml
White dry wine 200ml
Saffron 1 teaspoon
Fish broth 1 l
Salt to taste
Seafood cocktail 400 g
Cooking instructions 1 hour and 30 minutes
1 Finely chop the onion and sauté in olive oil for 2 to 3 minutes. Then add the washed rice and cook for another 2 to 3 minutes.
2 Pour the white wine into the pan. Stir and stew the whole thing until the wine has evaporated.
3 When the wine has evaporated, add the saffron and stir. Now add the fish stock to the rice one ladleful at a time (about 200 ml). When the first ladle of stock has almost completely evaporated, add the second ladle, then the third, and so on until the stock runs out.
4 After about 15 minutes, the rice is almost cooked. Taste and, if necessary, salt to taste.
5 Add the seafood cocktail to the rice (if the cocktail is frozen, thaw it out at room temperature first). Stir and cook over a medium heat for about 5 minutes more
