Difficulty level: high
Preparation time: 1h 15'
In a saucepan over low heat, heat a drizzle of olive oil.
Sear the razor clams and set aside.
Sear the squids and set aside.
Add to the pan the garlic clove, previously chopped, and then the brunoised shallot, and lightly brown.
Add the tomato, the chopped squids and the parsley.
Add the rice and stir for a minute.
Moisten with the fish broth and cook.
After about 16 minutes, add the butter.
Serve the rice on a plate, with the razor clams on top.
Italy shares many gastronomic passions with Catalonia, and both territories generally agree on the same culinary ingredients, but use different techniques. Such is the case of rice and seafood, which in this Italian-inspired recipe results in a risotto with calamari and razor clams. To prepare this dish, the Cullera de Boix chef, Xavier Matarrodona, rightly opts for the Piedmontese variety of Carnaroli rice, the most suitable one for cooking risottos.
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