<\/p>\n
Ingredients for 4 persons<\/strong><\/p>\n <\/p>\n Preparation<\/strong><\/p>\n 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. by chef Gigi Guidali<\/em><\/p>\n <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" 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…<\/p>\n","protected":false},"author":1,"featured_media":1274,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[45],"tags":[],"class_list":["post-1518","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-first-dishes"],"yoast_head":"\n\n
\nPlace the thickest parts of the monkfish thorns and the shrimp shells in cold salted water to make the broth.
\nIn another pot, the previously washed clams are cooked very well.
\nIn 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.
\nStir 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.
\nIn 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.
\nThen add the well-distributed prawns, clams and chorizo.
\nCook 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).
\nWhen the rice is ready, remove the paellera from the heat and place it on a damp cloth and let it rest for 5 min.
\nServe with lemon wedges<\/p>\n