Serves: 4 people Difficulty ': Media Preparation time: 1 hour 10 minutes INGREDIENTS 400g. 400g of clams. 200g of mussels. 100g of prawns. squid 2 tablespoons extra virgin olive oil 1 liter. fish stock or vegetable stock 1 bunch of parsley 1 / 2 celery stalk 1 / 2 carrot 1 onion 2 fingers of white wine 300g.
rice, salt, pepper PROCEEDINGS -------------------------- Let the clams under cold running water and scrape the mussels. Wash the shrimp and clean the squid. Put the mussels in a saucepan over high heat and wait for it to open. Leaving some whole shell them, strain the cooking liquid fund.
Keep them well covered. Boil and shell the clams. Put them in the bowl with the mussels. Cook over medium heat for 4-5 minutes in a pan with the shrimp a little oil. In a saucepan, place the oil, chopped celery, carrot and onion and let it brown on medium heat for 2-3 minutes with a pinch of salt.
Add the broth and cook for 2-3 minutes. Add the squid and white wine that you will evaporate over high heat. Toast the rice continuing to add the broth as it is absorbed. United a couple of tablespoons of cooking water required by the mussels. 5 minutes before the end of the cooking time of rice, salt to taste, add the shrimp, mussels and clams in shell, and a tablespoon of chopped parsley.
Stir constantly and bring to the end of cooking. Let stand a couple of minutes and serve with chopped parsley, ground pepper and mussels and clams in shell kept aside. 
rice, salt, pepper PROCEEDINGS -------------------------- Let the clams under cold running water and scrape the mussels. Wash the shrimp and clean the squid. Put the mussels in a saucepan over high heat and wait for it to open. Leaving some whole shell them, strain the cooking liquid fund.
Keep them well covered. Boil and shell the clams. Put them in the bowl with the mussels. Cook over medium heat for 4-5 minutes in a pan with the shrimp a little oil. In a saucepan, place the oil, chopped celery, carrot and onion and let it brown on medium heat for 2-3 minutes with a pinch of salt.
Add the broth and cook for 2-3 minutes. Add the squid and white wine that you will evaporate over high heat. Toast the rice continuing to add the broth as it is absorbed. United a couple of tablespoons of cooking water required by the mussels. 5 minutes before the end of the cooking time of rice, salt to taste, add the shrimp, mussels and clams in shell, and a tablespoon of chopped parsley.
Stir constantly and bring to the end of cooking. Let stand a couple of minutes and serve with chopped parsley, ground pepper and mussels and clams in shell kept aside.
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