Seafood pilaf
Start the night before. Take the clams and put them in a bowl and fill it with fresh water. Place it in the fridge overnight for the clams to remove all the sand that they have in their shell. The next day drain the water. Your clams are ready to cook.
Take the clams and put them in a large pot. Don't add water in the pot. Place the pot on the stove on high heat for about 5 minutes or until the clams have opened up. That means that they are cooked. Remove them from the pot. Don't throw away the water that came out form the clams. This is what will make your dish delicious. The clams have captured all the sea in them so you don't want to throw away that! Pass the water through a fine strainer to capture any parts that might be in it. Keep the clean liquid in a bowl and set aside.
Do the same with the mussels. Put them in a pot with no water and on the stove on high heat for 4-5 minutes. They should all open by then. If some have not throw them away - it means that they were dead before you bough them so you don't wanna eat that. Strain the water as well and keep it in a bowl. Set aside. Time to clean the mussels. Mussels have a small algae looking part that they use to get attached on the rocks. Open each mussel and pull that algae off. Toss most of the shells away but keep about 6-7 pieces to put in the pilaf of decoration.
Cut the calamari in rings about 2cm thick. Set aside. Chop the onion in small pieces. Set aside.
In a wide bottom pot put the olive oil and heat on medium heat. Add the onion and stir till it gets soft. Add the calamari and stir again for 1 minute. Add the rice and keep staring to coat the rice with the oil evenly. Stir for 1 minute more. Turn the heat to high and add the white wine. Stir a little and let the wine reduce.
While it does that, measure 250ml of the water that came out from the mussels and clams. Measure 710ml of plain water as well. Once the wine has reduced add the two liquids. Add the salt and pepper and bring to a boil. Once it starts boiling reduce the heat to medium low, put a lid on the pot and let it simmer for 15 minutes or until the liquid is almost gone.
After 15 minutes add all the seafood. Stir and put the lid on. Let it simmer for 5 more minutes or until all the liquid is gone.
Remove from the stove and add the parsley and stir slightly. Add a clean kitchen towel on top and put the lid on top to absorb all the moisture.
Serve warm. Enjoy!
Take the clams and put them in a large pot. Don't add water in the pot. Place the pot on the stove on high heat for about 5 minutes or until the clams have opened up. That means that they are cooked. Remove them from the pot. Don't throw away the water that came out form the clams. This is what will make your dish delicious. The clams have captured all the sea in them so you don't want to throw away that! Pass the water through a fine strainer to capture any parts that might be in it. Keep the clean liquid in a bowl and set aside.
Do the same with the mussels. Put them in a pot with no water and on the stove on high heat for 4-5 minutes. They should all open by then. If some have not throw them away - it means that they were dead before you bough them so you don't wanna eat that. Strain the water as well and keep it in a bowl. Set aside. Time to clean the mussels. Mussels have a small algae looking part that they use to get attached on the rocks. Open each mussel and pull that algae off. Toss most of the shells away but keep about 6-7 pieces to put in the pilaf of decoration.
Cut the calamari in rings about 2cm thick. Set aside. Chop the onion in small pieces. Set aside.
In a wide bottom pot put the olive oil and heat on medium heat. Add the onion and stir till it gets soft. Add the calamari and stir again for 1 minute. Add the rice and keep staring to coat the rice with the oil evenly. Stir for 1 minute more. Turn the heat to high and add the white wine. Stir a little and let the wine reduce.
While it does that, measure 250ml of the water that came out from the mussels and clams. Measure 710ml of plain water as well. Once the wine has reduced add the two liquids. Add the salt and pepper and bring to a boil. Once it starts boiling reduce the heat to medium low, put a lid on the pot and let it simmer for 15 minutes or until the liquid is almost gone.
After 15 minutes add all the seafood. Stir and put the lid on. Let it simmer for 5 more minutes or until all the liquid is gone.
Remove from the stove and add the parsley and stir slightly. Add a clean kitchen towel on top and put the lid on top to absorb all the moisture.
Serve warm. Enjoy!
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