Arroz de Mariscos

Directions

• 1.

  Make the seafood soup that will serve as the base. Remove the fish heads and entrails and wash the fish thoroughly under running water.

  

• 2.

  Add olive oil in a large saucepan and fry the shrimp. When the shrimp color changes, add the crab and shellfish followed by the large sliced onions and minced carrots, garlic, and tomatoes. Fry for a few more minutes.

  

• 3.

  Put the fish, water, potatoes, parsley, and other ingredients into the saucepan. Bring to a boil over medium heat, remove the scum, and simmer over low heat for about 30 minutes. Season with salt to taste.

  

• 4.

  When the soup starts to boil, begin separately preparing the risotto. Add olive oil in a frying pan, fry the chopped onion and garlic. When they turn a golden brown, add the bell pepper and tomatoes and fry for a few minutes. Add the white wine and simmer until the alcohol evaporates.

  

• 5.

  Add rice to the risotto pan and fry. Pour 1 liter of seafood broth into the pan and simmer over medium low heat for about 10 minutes.

  

• 6.

  When the rice is cooked, add in the seafood (which has been well washed under running water). Simmer for another 5-7 minutes, then turn off the heat, cover and steam for a few minutes.