carnaroli rice, 10,6 oz
mixed seafood, 1 lb 9 oz
onion, 1
fish stock, 3 cups
olive oil
cherry tomatoes, 6
white wine
garlic, 1 clove
black squid ink


Cut the onion and sauté in a pan where you have put a little of olive oil and 2 cloves garlic, skewered with a toothpick (so it will be easier to remove them).
When the onion is browned remove the garlic, place the tomatoes cut in half and the mixed seafood, pour half a glass of white wine. Take one part of the seafood so you will use it as a decoration. Add the rice and toast it in the liquid of the fish, add the hot broth gradually in order to keep the rice almost constantly submerged, bring it to cook combining even granular black squid ink and salt to taste, Decorate with seafood, add parsley and serve. Buon appetito!

Thanks to: Ghiottonerie