Monday, 3 October 2011
Here is the recipe that serves about 4 people:
12 tablespoons Carnaroli rice (I usually calculate 3 tablespoons for an adult and 2 tablespoons for a child)
1 small piece of cod (or monkfish, more expensive but much tastier)
1 package of prepared and cooked seafood cocktail (much easier than fresh fish!!!!!)
Parsley (also for decoration)
1 clove of garlic
First of all, cook the cod or monkfish in a bain marie for 15 or 20 minutes.
Put some olive oil in a large pan. Heat the oil and then add the garlic. Sweat it over a gentle heat until the garlic becomes golden in colour, then quickly remove it from the pan and discard it. Now, turn the heat to medium and add the seafood into the pan. After a few minutes add the rice; when the sauce is drying, cover with the water you have used for the bain-marie- adding some salt- (or fish-stock) and let it simmer. Check every few minutes and add water/stock if needed. From the moment in which you put the rice in the pan, it takes 20 minutes for it to be ready. Towards the end, when it is almost ready, add some fresh parsley, black pepper, and a bit (but only a bit, like 1 teaspoon!) of butter. Taste it and add salt if necessary. To serve it nicely, I usually put every portion in a small bowl then I turn it upside down on the plate. I add a sprig of parsley in the middle...and that's it!!!!!Ready in 30 minutes with no effort at all!You can drink your aperitif while it's cooking!!!