Rižot od morskih plodova

Ingredients:

• ½ kg of rice
• 1 kg of various shells
• 2 smaller cuttlefish
• 2 squids
• 6 shrimp
• 25 dag prawns
• 20 dag shallots or 1 larger onion
• 4-5 cloves of garlic
• 5 drops of olive oil
• 1 cup of ground tomatoes
• 1 dcl of white wine
• 7 dcl of fish broth or water
• Salt, pepper
• A small bunch of parsley

Meal preparation:

Cut the cuttlefish and squid into smaller pieces, then fry them in olive oil. Add the chopped scallions, garlic and parsley, then continue simmering for ten minutes. Place the shrimp, prawns and previously opened clams in the pan. Salt and pepper. Add a little liquid released by the shells and ground tomato. Cook for a few minutes and add wine and continue cooking. Separately brown the rice in olive oil and pour the fish soup to cover the rice. Cook, basting with soup, for ten minutes. Add the prepared toć to the rice and, if necessary, the soup and cook for a few more minutes. Sprinkle chopped parsley and a little olive oil over the finished risotto. The rice must remain cooked until tender.

Serving:

Serve hot. Specially serve homemade salted cheese gratin.

Interesting facts about the dish:

It is served on more festive occasions, and is one of the main dishes on fasting days and religious holidays such as Christmas Day and Good Friday.