Ingredients
- 250 g king prawns
- 200 g cleaned mussels
- 200 g clams
- 150 g monkfish, diced
- 1 onion
- 2 garlic cloves
- 1 ripe tomato
- 50 g rice
- 100 g brandy
- 900 g seafood fumet
- 1 teaspoon paprika
- 30 g extra virgin olive oil
- Salt to taste
Step-by-step
Using a different robot? Switch it here:
- Peel the king prawns and set aside the shells and heads for the fumet.
- Put the onion and garlic in the mixing bowl and chop 4 sec/speed 5.
- Add the oil and saute 7 min/120°C/spoon speed.
- Add the tomato and the paprika and saute 3 min/100°C/spoon speed.
- Pour in the brandy and cook 3 min/Varoma/speed 1 without the measuring cup to flambe.
- Add the fumet, the rice and the salt and set 12 min/100°C/reverse/spoon speed.
- Add the monkfish, the mussels, the clams and the king prawns.
- Cook 8 min/100°C/reverse/spoon speed until the shells open and serve.
Tips
- Discard any mussels and clams that do not open after cooking.
- A good fumet with the king prawn heads is essential.
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