Arroz de Marisco

Ingredients

Quantities are for one portion.

• 50 mlwhite wine
• 15 mlolive oil
• 70 gdry white rice
• salt and pepper to taste
• 10 gfresh cilantro (coriander), chopped
• 1onion, finely chopped
• 50 gcanned diced tomatoes
• 1garlic clove, crushed
• 150 gmixed seafood (prawns, mussels, clams in shell)

Method

1. Wash the shells of the clams and mussels well under cold water. Discard any that remain open.
2. Heat the olive oil in a pot. Sauté the finely chopped onion and crushed garlic until soft and translucent.
3. Pour in the white wine to deglaze the pot, letting it bubble and reduce.
4. Add the canned diced tomatoes and a generous cup of water or seafood stock. Bring to a boil.
5. Stir in the dry white rice. Lower the heat, cover, and simmer slowly until the rice is almost cooked but still surrounded by plenty of liquid.
6. Add the mixed seafood to the bubbling rice. Cover the pot tightly to steam the shells open and cook the prawns.
7. Once the shells are open and the rice is tender, turn off the heat, discard unopened shells, stir in the fresh cilantro, and serve immediately with plenty of broth.