800 ml fish broth
100 ml dry white wine
EVOO as required
400 g rice
max 200 g prawn tails
400 g mussels
400 g clams
Salt, pepper as required
Wash and clean mussels and claims. Boil and shell prawns.
Put in a pan extra virgin olive oil, garlic, mussels and clams, cover and cook over high flame, until shells are open.
Drain and take out shells, filter cooking water and add it to broth.
Bron onion in a pan, add rice, stir and after 5 minutes add hot broth gradually until rice is cooked and broth reduced.
Ten minutes before end of cooking, add mussels, clams and prawn tails, parsley and add salt and pepper as required.
Pour in a dish and serve.