A new recipe from Valencia in Spain. Today we propose a creamy risotto, with saffron and seafood
INGREDIENTS FOR 4
DIRECTIONS:
Sauté garlic in olive oil, minced onion and hot pepper.
In the meantime, wash and trim the bell peppers and cut them into cubes.
Add rice and plenty of fish broth. Add bell peppers and calamari, paprika, saffron and tomato purée and cook for 10 minutes.
Next, add shrimp, mussels and scampi, and finish cooking the rice in the fish broth.