If it's in the sea, it's on our list

Name EN:

Risotto

Single image:
SeafoodMix

Ingredients

Ingredients EN:

Preparation

Recipe EN:

Serves 4.

250 ml Italian rice. 2 shallots, 2 cloves garlic, ½ leek, 250 g baby squid, 200 g mussel meat, 150 g warm water prawns, ½ yellow bell-pepper, ½ red bell-pepper, ½ green bell-pepper, 100 g peas or soybeans, 100 ml dry white wine, approx. ½ l vegetable stock, ½ lemon, and olive oil for frying.

Cut the baby squid into small pieces and marinate in a little olive oil and lemon juice. Finely chop the garlic and shallots, and sauté in the oil. Add the Italian rice (do not rinse) and pan-fry for a short time. Gradually add the white wine and the vegetable stock until the rice is saturated.

In a preheated pan, fry the squid and vegetables and add the rice mix together with mussels, prawns and peas/soybeans. Heat thoroughly and season with salt and pepper. Serve with a sprinkling of finely chopped parsley.


 

DK:

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Name DK:

Risotto

Ingredienser

Ingredients DK:

Forberedelse

Recipe DK:

4 personer.

2½ dl. Italienske ris. 2 skalotteløg, 2 fed hvidløg, ½ porre, 250 gr. babyblæksprutte, 200 g muslingekød, 150 g varmtvandsrejer ½ gul peber, ½ rød peber, ½ grøn peber, 100 g ærter eller sojabønner, 1 dl tør hvidvin, ca. ½ l. grøntsagsboullion, ½ citron og olivenolie til stegning.

Skær babyblæksprutterne i mindre stykker og mariner i lidt olivenolie og citronsaft. Hvidløg og skalotteløg hakkes fint, svitses i olien. Tilsæt de italienske ris (må ikke skylles) og lad det riste lidt. Hvidvin og grønsagsboulion tilsættes lidt af gangen til risene er mættet.

På en varm pande ristes blæksprutter og urter og tilsættes risblandingen sammen med muslinger, rejer og ærter/sojabønner. Varm godt igennem og smag til med salt og peber. Serveres med et drys af finthakket persille.


 

 

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Nordic Seafood A/S

Søren Nordbysvej 15

DK 9850 Hirtshals

T: +45 9894 1533
F: +45 9894 5233
E: mail@nordicseafood.com

CVR: 11142141

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