Spanish Caldoso (Soup Risotto)

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Rice		1 cup
Onion, garlic, carrot		1 each
King prawns		4
Squid		1
Clams		20
Fish stock cube		1
Hot water		500ml
Tinned tomatoes (chopped)		1
White wine		1/2 cup

Method

Finely chop the onion and carrot and fry with a bit of olive oil. You can add 100g bacon if you like.

Remove when softened. Fry the chopped garlic and when you start to get the aroma, add the prawns. Remove when the shells become red.

Fry the rice in the same frying pan until half translucent. Allow the rice to absorb the oils in the pan.

Add the 500ml fish stock, tomatoes and cooked vegetables. Cook on high heat. After 5 minutes, add the prawns, then 2 minutes later, the clams and white wine.

After 3 minutes when the clams have opened, turn the heat off. Add the sliced squid and allow to cook on residual heat. Add green peas if you like.

Tips & Note

The general timing idea is 10 minutes for rice, 5-7 minutes for prawns, 3 minutes for clams and residual heat only for the squid, but you will need to adjust depending on your equipment and the ingredients. You could use chicken, beans or vegetables instead of seafood.

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