Twister Hammerhead 150

Rice with mussels and king prawns

this recipe I got from the kitchen magazine ten, I've only changed the amounts and some other ingredient.

Ingredients for two:

• 1 kg. mussels (actually comes with a lot less, but I always buy at least a kilo at the end leave some simply boiled to make as I finished rice)
• 300 gr. of king prawns
• 150 gr.
  pump
rice 1 onion
• 1 / 2 red pepper
• 1 green pepper, Italian
1 tomato olive oil
• 100 ml.
white wine and parsley salt
• 1 bay leaf

Clean the mussels and cook in a pan of water covered with a sheet bay. Strain broth and reserve the mussels removing the shell. Peel

king prawns, put the heads in a pot with running water and cook for 15 minutes. Strain broth and reserve. (I usually crush the heads of consciousness so that they release all the juice, and do not put too much water, so that the broth is very concentrated)

Mix the two soups, and keep warm while preparing the rice.

Fry chopped onion in a pan with oil over low heat. Add red pepper and green pepper.
The following is the pre-blanching tomatoes, diced.

Then add the rice and reserved broth previously, but buckets, little by little. Also add white wine and reduce.

have to let the rice is done over low heat slowly. Fry

the grilled king prawns, add to rice along with the mussels.

salt to taste and add parsley.

I usually turn the rice a few minutes before you are ready and let it stand before serving.

The trick to make it rich, is that the broth from the mussels and king prawns heads is very concentrated.