|Preparation : 10 min||Resting : -|
|Cooking : 50 min||Equipment :|
|Difficulty :||Rating : 1 rates|
|Download the recipe :|
|Programmes :||accessories :|
|500||g black mussels
|500||g cockle shells
|1||cuttlefish, washed and sliced
|1||squid, washed and sliced
|4||tblsp extra virgin olive oil
|1||clove garlic, peeled and germ removed
|320||g risotto rice (e.g. arborio or carnaroli)
|100||ml dry white wine
Peel prawns and place heads in bowl with diced tomatoes, 1 onion, 2 sprigs of parsley and water. Add steamer basket then scrubbed mussels and cockle shells. Run STEAM programme. At end of programme, check shellfish are all open. If not, cook longer.
Remove steamer basket. Set aside a few whole shellfish, remove the others from their shells and set aside.
Make stock: close and run SMOOTHIE programme. Filter with a sieve and add water if necessary to obtain 700 ml of stock. Set aside. Rinse and dry bowl.
Place second onion and garlic in bowl and run EXPERT programme, 10 seconds/speed 13 (without heating).
Push down, add olive oil and run EXPERT programme, 3 minutes/speed 3/120°C.
Add rice and run programme again for 3 minutes. After 2 minutes, add white wine through opening.
Add peeled prawns, run EXPERT programme, 18 minutes/speed 2A/100°C and then gradually add stock (650 ml). After a few minutes, add squid and cuttlefish. Since the cooking time varies according to the quality of the rice, adjust and add a little more stock.
At end of cooking, add shellfish (after shelling) and chopped parsley, then mix with a spatula. Garnish plates with whole shellfish.
add prawn heads???