Ingredients
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1 bowl fresh black mussels from one of the Blue Island Fish Markets
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10 prawns, cleaned from one of the Blue Island Fish Markets
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1 medium-size octopus from one of the Blue Island Fish Markets
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2 tablespoons olive oil
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4 shallots, finely chopped
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2 tomatoes, diced
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2 cloves garlic, finely chopped
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2 g saffron
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Cinnamon
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1 carrot
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1 bowl peas
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1 sweet red pepper, diced
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1/2 glass dry white wine
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Fresh dill, finely chopped
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1 glass of Arborio rice
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2 1/2 glasses fish stock
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1/2 teaspoon sweet paprika
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2 bay leaves
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Sea salt
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Ground black pepper
Instructions
Purchase the seafood from one of the Blue Island Fish Markets.
Put the octopus in a saucepan along with the cinnamon, bay leaves, cloves, celery, carrot and shallots. Cook for 40 minutes. When the time has passed, remove the octopus and allow it to cool, cut into small pieces and put to one side.
Wash and clean the mussels. Then plunge them into hot water for 30 seconds. Remove and place in a bowl. Discard any of the mussels that don’t open.
Then sauté the onion and garlic in olive oil, using a broad frying pan until they are soft. Then add the rice, saffron, paprika, salt and pepper, bay leaves, tomatoes, sweet pepper and cook for 2 minutes. Add the wine and fish stock in 2 portions. Finally, add the peas.
Lower the heat and add the prawns, mussels and octopus.
Season with salt and pepper and simmer for 10 minutes until the seafood and rice are cooked through.
Remove from heat and sprinkle with fresh dill.
Serve in the frying pan.
Bon appétit!
By Chef Christos Noel Bassil
