INGREDIENTS
400 g of rice
1.5 l of fish stock
2 onions
2 cloves of garlic
1 green pepper
Extra virgin olive oil
Salt
BUY SCALLOPS
Rice with Razor Clams and Scallops
4 rations
1,5 hours
Intermediate
PREPARATION
1
Chop the onion and sauté it in a casserole dish with a little oil.
2
Add the garlic and the green pepper, also chopped, and cook until tender.
3
Add the rice, stir well and add the fish stock. Adjust the salt.
4
After about 15 minutes of cooking, add the Espinaler Razor Clams and Scallops. Cook for a couple more minutes and… our rice is ready!
