4 servings
6 ounces Contessa large Uncooked Tail-on Shrimp
6 ounces Scallops
4 tablespoons sunflower or olive oil
3 garlic cloves, crushed
1 cup rice
7 tablespoons white wine
6 1/4 cups hot fish stock
Peel of half a lemon, grated
2 tablespoons tomato puree
1 tablespoon fresh parsley, chopped
Salt and pepper to taste
Heat oil in a large pan and add onions and garlic.
Cook until soft.
Add the rice and stir well.
Add white wine and cook until absorbed.
Next add 2/3 cup of the hot fish stock and cook until it is absorbed, stirring frequently.
Continue adding the stock as above until half the stock is remaining.
Stir in the seafood and cook for 3 minutes and add the remaining stock as before by 2/3 cups until the rice is cooked.
Stir in the lemon rind, tomato puree and parsley.
Season with salt and pepper.
Posted on 09/29/2015 at 12:11 AM
