Ingredients
- 300 g rice
- 200 g cleaned shrimp
- 200 g cooked octopus, in chunks
- 200 g fish fillet, diced
- 200 g clams or mussels
- 3 tomatoes
- 1/4 onion
- 3 garlic cloves
- 1 sprig epazote
- 900 ml fish broth
- 3 tablespoons oil
- Salt and pepper to taste
Step-by-step
Using a different robot? Switch it here:
- Blend the tomato, onion and garlic in the mixing bowl: 30 sec/speed 5. Set aside.
- Rinse and drain the rice.
- Put the oil and rice in the mixing bowl. Toast 5 min/120°C/reverse/spoon speed.
- Add the tomato purée, broth and epazote. Set 12 min/100°C/reverse/spoon speed.
- Add the octopus, fish and clams. Set 8 min/100°C/reverse/spoon speed.
- Add the shrimp and cook 4 min/100°C/reverse/spoon speed. Adjust the salt and serve soupy.
Tips
- It should turn out soupy, not dry.
- Add the shrimp at the end so they don't toughen.
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