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.
The project was co-financed by ERDF and IPA II funds of the European Union.
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