Ingredients
Mussel stock: 250ml/1 cup
Fish stock: 500ml/2 cups
Shrimps: 12, peeled and deveined
Scallops: 12
Clams: 8
Squids: 200g/7oz, cleaned and cut into rings
Garlic: 2 tbsp
Onion: 2 tbsp
Carrots: 100g/3.5oz
Red pepper: 100g/3.5oz
Peas: 80g/2.8oz
Corn: 80g/2.8oz
Cooked rice: 200g/7oz, white
Coriander: 1 tbsp, chopped
Cream: 30ml/1 fl oz
Parmesan cheese: To taste
Criolla sauce: To taste
In a frying pan, put the chopped onion, garlic, corn, peas, carrots and peppers and stir-fry. Add the fish and mussel stock, bring to the boil and leave it reduce for 5 minutes. Finish by adding the rice, already cooked.
Mix until homogeneous.
Add cream, parmesan cheese and coriander and mix carefully.
Check the seasoning and serve with the seared scallops, shrimp, squid and clams.
Finish by adding a criolla sauce on top.
