15
480
45

Ingredients

  • 1 tablespoon olive oil
  • 2 cloves garlic (minced)
  • 200 grams calamari (washed)
  • 200 grams prawns (raw green)
  • 200 grams salmon (fresh Atlantic, skin removed, cut into bite sized pieces)
  • parsley (cup minced)
  • 1 tablespoon olive oil
  • 10 spring onions (chopped)
  • 400 grams rice (Ferron)
  • 300 milliliters dry white wine
  • 800 milliliters fish stock (rich, simmering)
  • 4 roma tomatoes (f inely chopped)
  • 1 tablespoon sour cream
  • 2 tablespoons grated parmesan cheese
  • chopped parsley (cup finely)

Directions

  1. Heat the olive oil and gently saute the garlic in Tamaras Risotto Pot*. Add the prepared seafood and cook briefly until the fish and shellfish is opaque, adding the parsley at the last moment. Remove from heat and set aside.
  2. Heat the remaining tablespoon of olive oil and saute the spring onions. Add the rice, stirring to coat. Add the white wine and allow it to be absorbed then add the first addition of fish stock together with the finely chopped tomatoes. Continue cooking, adding further additions of stock as the previous one is absorbed.
  3. When there is only a small quantity of stock left, add the cooked fish mixture and all its juices with the last addition of stock and continue simmering for about 2 minutes, or until most of the liquid is absorbed. Add sour cream, cheese and parsley, stir well to incorporate and serve immediately.
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NutritionView more

480Calories
Sodium34%DV810mg
Fat20%DV13g
Protein69%DV35g
Carbs14%DV41g
Fiber12%DV3g

PER SERVING *

Calories480Calories from Fat120
% DAILY VALUE*
Total Fat13g20%
Saturated Fat2.5g13%
Trans Fat
Cholesterol200mg67%
Sodium810mg34%
Potassium1040mg30%
Protein35g69%
Calories from Fat120
% DAILY VALUE*
Total Carbohydrate41g14%
Dietary Fiber3g12%
Sugars4g8%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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