Riso alla moda di comacchio
Instructions
Clean and peel the eel, wash it under running water, dry it carefully DAB dry with a towel and then cut it into small pieces, as much as possible.
Clean peppers, various privatel of core and seeds, wash them, dry them and reduce it in thin strips.
Dip the tomatoes in boiling water for a few minutes, then rinse quickly under cold water, give them skin, reduce it into wedges, discarding the seeds.
After that, minced garlic and put to fry in a saucepan with the olive oil and peppers, for 3-4 minutes on moderate heat; Add peas, also let them season a couple of minutes, then add the rice and FRY another 2-3 minutes in the sauce; bathed everything with a ladle of hot broth, put in casserole even chunks of eel and continue cooking for 15 minutes, making sure to stir without interruption and to add a ladle of broth each time that paid first will have been absorbed by the rice.
Spent the time indicated, the shelled clams and tomato fillets and cook for 5-6 minutes.
Finally, flavored with paprika preparation and saffron, add salt if needed, and serve immediately.
Ingredients and dosing for 6 persons
- 300 g of rice
- 500 G = = Anguilla
- 250 g of shelled clams
- 4 green peppers
- 4 tomatoes
- 150 g of shelled peas
- 1 clove of garlic
- 1/2 cup of olive oil
- 100 cl of fish broth
- 1 pinch of paprika
- 1 sachet of saffron
- Salt