Seafood – Rice

Ingredients for 2 servings:

• 200 g mussels
• 3 squid (small calamari / calamaretti, approx. 10-15cm)
• 150 g octopus, cooked (approx. 2 arms)
• 1 redfish fillet(s) (or other white fish)
• 4 m.-sized shrimp(s)
• 1 onion(s)
• 2 garlic cloves
• 3 tomatoes
• 2 tbsp oil
• 150 g rice (long grain)
• 400 ml fish stock
• 100 ml white wine
• 1 bunch parsley, chopped
• 1 chili pepper(s), red
• salt and pepper

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

supposedly Mexican – definitely uncomplicated and low in fat

Clean the mussels, discarding any that are open. Clean the calamari and cut into rings. Peel and devein the shrimp. Cut the octopus into pieces and the redfish fillet into cubes. Dice the onion, finely chop the garlic cloves, and crush them with a little salt. Finely dice the tomatoes (you can skin them if you like). Deseed the chili pepper and cut into fine strips. If you can’t get cooked octopus: Cook fresh octopus in boiling water for about 40 minutes, then wipe with kitchen paper and cut into pieces. Bring the white wine to a boil, add the mussels, and cook covered for 5 minutes. Remove the mussels and set aside. Add the fish stock to the mussel stock and heat through. Heat the oil in a large, non-stick pan with a lid, add the onion and garlic, and sauté. Add the rice and stir until translucent. Add the diced tomatoes and about 1/4 of the fish stock, and cover the pan. Reduce the heat and let the rice swell. Gradually add the hot stock as the liquid is absorbed. The rice should be neither too runny nor too dry. After about 15 minutes, add the calamari, shrimp, and redfish fillet and replace the lid. When the rice is cooked—after about another 10-15 minutes—add the mussel meat and octopus pieces. Heat briefly, carefully season with salt and pepper (the fish stock will already be salty). Stir in the parsley. Sprinkle with the chili strips. Serve with a spicy green salad with wild herbs.