Fish & seafood
Seafood soupy rice
Soupy rice with shrimp, clams and mussels in fish stock.
Gluten-free
Ingredients
- 320 g rice
- 200 g shrimp
- 200 g clams
- 12 mussels
- 1 onion
- 2 garlic cloves
- 1 ripe tomato
- 1 teaspoon sweet paprika
- 1 pinch of saffron
- 40 g extra virgin olive oil
- 1 liter fish stock
- Salt to taste
Step-by-step
Using a different robot? Switch it here:
- Put the onion, garlic and tomato in the mixing bowl and chop 4 sec/speed 5.
- Add the oil and saute 8 min/120°C/spoon speed.
- Add the paprika and the saffron and saute 1 min/100°C/spoon speed.
- Pour in the fish stock and heat 8 min/100°C/speed 1.
- Add the rice and program 14 min/100°C/reverse/spoon speed.
- Place the mussels and clams in the Varoma dish over the mixing bowl.
- Program the last 8 min with the Varoma in place so they open.
- Add the shrimp to the mixing bowl in the last 3 minutes of cooking.
- Serve the soupy rice immediately with the mussels and clams on top.
Tips
- Serve right away because the rice keeps absorbing broth.
- Use a good homemade fish stock for more flavor.
- Discard any mussels that do not open.
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