Rice with Seafood recipe
information
400 calories per serving
ingredients
450 g (1 lb) mussels
1 litre (1 3/4 pints) boiling water
1 onion
1 clove garlic
100 g (4 oz) leeks
100 g (4 oz) carrots
2 tablespoons oil
salt
225 g (8 oz) rice
generous pinch of saffron threads
600 ml (1 pint) meat stock
150 ml (1/4 pint) white wine
1 bay leaf
350 g (12 oz) frozen scampi
100 g (4 oz) canned squid
1 sprig thyme
1 litre (1 3/4 pints) boiling water
1 onion
1 clove garlic
100 g (4 oz) leeks
100 g (4 oz) carrots
2 tablespoons oil
salt
225 g (8 oz) rice
generous pinch of saffron threads
600 ml (1 pint) meat stock
150 ml (1/4 pint) white wine
1 bay leaf
350 g (12 oz) frozen scampi
100 g (4 oz) canned squid
1 sprig thyme
method
1. Soak a clay casserole in cold water for 20 minutes. Scrub the mussels under cold running water and discard the beards.
2. Tip them into the boiling water and boil until the shells open, then remove the mussels from the pan. Discard any mussels which do not open.
3. Finely chop the onion and garlic. Wash and trim the leeks and cut them into rings. Scrape the carrots and cut them into sticks. Braise the vegetables in the oil for 4 minutes, then transfer them to the clay casserole with the rice and season with salt.
4. Soften the saffron in a little cold water and add it to the casserole with the stock and wine. Add the bay leaf. Cover the casserole and place it on the bottom shelf of a cold oven.
5. Heat the oven to 200° c, (400 f, gas 6) and bake for 50 minutes, until the rice is cooked. Then arrange the scampi, pieces of squid, the thyme and the mussels over the rice and cook for a further 20 minutes.
6. Stir all the ingredients together before serving.
2. Tip them into the boiling water and boil until the shells open, then remove the mussels from the pan. Discard any mussels which do not open.
3. Finely chop the onion and garlic. Wash and trim the leeks and cut them into rings. Scrape the carrots and cut them into sticks. Braise the vegetables in the oil for 4 minutes, then transfer them to the clay casserole with the rice and season with salt.
4. Soften the saffron in a little cold water and add it to the casserole with the stock and wine. Add the bay leaf. Cover the casserole and place it on the bottom shelf of a cold oven.
5. Heat the oven to 200° c, (400 f, gas 6) and bake for 50 minutes, until the rice is cooked. Then arrange the scampi, pieces of squid, the thyme and the mussels over the rice and cook for a further 20 minutes.
6. Stir all the ingredients together before serving.
serving amount
serves 4
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