Ingredients for 4 persons
- 1/2 glass of extra virgin olive oil
- 1 cup (300 g.) of Vialone Nano rice (Riso della Valle)
- 2 cups of the same size of fish broth rice
- 150 g. of shrimp
- 150 g. of clams
- 1 squid
- 150 g. of monkfish
- A piece of sliced chorizo
- 1/2 green pepper
- 1/2 red pepper
- 1 small onion
- 50 g. of fresh or frozen peas
- 1 fresh ripe tomato
- 1 clove of garlic
- The “Paellera”, flat bottom iron pan with 2 handles
Heat half the oil in a pan and, once hot, place the chopped onion and after about five minutes the chopped and seedless tomatoes. It is left to fry over low heat for five minutes, crushing the tomatoes with a slotted spoon and then passing through the vegetable pass and pouring into the paellera.
Place the thickest parts of the monkfish thorns and the shrimp shells in cold salted water to make the broth.
In another pot, the previously washed clams are cooked very well.
In the paellera in which the rice will be served, put the rest of the oil with the green peppers cut and pieces and let it fry a bit, then place the chopped squid, monkfish and rice.
Stir with a wooden spoon without letting it brown, add salt and finally the 2 cups of fish broth and clams, shake the paellera to distribute everything evenly and cook over medium heat.
In a mortar, crush the garlic clove with a pinch of salt, add the saffron and dissolve everything with hot water, pour over the rice and shake the paellera again.
Then add the well-distributed prawns, clams and chorizo.
Cook the rice without turning it until the broth is completely absorbed (if you need to add more broth, it depends on the type of rice).
When the rice is ready, remove the paellera from the heat and place it on a damp cloth and let it rest for 5 min.
Serve with lemon wedges
by chef Gigi Guidali