Creamy rice sailor

Creamy rice with mussels and clams sailor

Ingredients

• Pump 180 g rice
• 1 small onion
• 2 cloves garlic, minced
• 1 green pepper
• 200 g of mussels (open, blanched in salted water)
• 100 g of clams
• 1 dl of white wine
• 0.75 l of fish broth
• 2 dl Betis Olive oil
• 1 dl extra virgin olive oil Betis
• Chopped parsley
• Salt
• Pepper

Preparation

Put olive oil in a pan fire. When hot add the onion, garlic and green pepper, all finely chopped. Let fry on low heat, stirring occasionally. Then add the rice and continue stirring for a couple of minutes. Add wine and cook until it evaporates completely. Add beef and chopped mussels and go slowly pouring the broth. The rice should always be covered by a little broth. At 25 minutes of cooking incorporates clams steamed open previously, with its stock to the rice. Add the oil too slowly and stir with a wooden spoon. To finish, put a pinch of salt and pepper and sprinkle with a pinch of chopped parsley


Servings: 4

Country:  Puerto Rico


Season / Occasion: All year

Main ingredient:  Beans and rice