first courses from Italy - Puglia
translated by Italian with
The Risotto alla pescatora is a real riot of Mediterranean flavors and aromas, prepared with a mix of fresh and seasonal seafood and shellfish.
Brush the mussels well and remove the beards. Purge the clams by leaving them in salted water for an hour. Cook the clams and mussels in 2 separate pans. Cover and cook over high heat for a few minutes, so as to open the valves.
As soon as the mussels and clams are ready, remove the molluscs from the shell and set them aside, then filter their cooking broth and keep it aside for the preparation of the risotto.
Clean the squid by removing the entrails and gladius, and rinse it under running water. Remove and peel the bags and remove the part with the eyes.
In a fairly large pan, brown a clove of garlic in a few tablespoons of extra virgin olive oil, add the squid cut into rings and the peeled prawns and sauté for a couple of minutes.
In the same pan, add the rice and toast it, then blending with the white wine. Cover the rice with the broth or the cartoon and with the filtered water of the seafood.
Add the liquids as they are absorbed during cooking.
Also add two tablespoons of tomato pulp.
Cook and then add pepper and chopped parsley.
Serve the risotto alla pescatora on the plates, garnishing with a sprig of parsley.