Italian style rice with lobster and clams
Allergens:
Ingredients for 5 portions
Calculate portions
Bomba rice
0.25 kg
Garlic, bulb
2.0 ud
No. 4 frozen squid
0.2 kg
Parsley
15.0 g
Fino quinta
0.01 l
Clams
0.3 kg
Garlic, bulb
2.0 ud
Basil
12.5 g
Tomato
0.1 kg
Plain flour
0.05 kg
Extra virgin olive oil
0.1 l
Fumet
2.0 l
Elaboration
For the lobster:
- Boil the lobster 2 minutes per kg.
- Remove the shell and keep the tail and the pincers.
For the sauce:
- Cook with butter: the onion, add tomatoes cut into quarters and the meat of the lobster’s head.
- Thicken with some flour: add fumet and let boil.
- Blend and put through a Chinese colander.
For the basil oil:
- Blend light olive oil, basil and garlic with a food processor. Put through a chinese colander and set aside.
For the risotto:
- Stir fry garlic cut into brunoise and add the clean squid cut into cubes.
- Add the rice and some parsley, and heat well.
- Add some white wine and add the fumet slowly stiring continuously.
- Add salt and simmer the rice for 10 minutes.
- Place on a cold tray to stop the cooking and place in the blast chiller.
SETTING-UP
- Place the rice in a pan and add the basil oil, add fumet and finish cooking.
- Finish cooking the lobster’s pincers in a pan with a drop of olive oil. Use a pincer and a half per portion.
- Steam the clams with some fumet to open them.
- Add the clams and their water to the rice at the last moment.
- Adjust to taste.
- Place the rice on the middle of the plate, the fried lobster over the rice and add the lobster sauce.
Nutritional information (1 portion)
Energy
1030.92
kcal
Carbohydrates
89.27
g
Proteins
41.72
g
Lipids
52.19
g
Fiber
17.81
g
Saturates
14.13
g
Monounsaturated fatty acids
26.4
g
Polyunsaturated fatty acids
5.18
g
Cholesterol
259.15
mg
Calcium
472.09
mg
Iron
9.74
mg
Zinc
4.9
mg
Vitamin A
597.43
ug
Vitamin C
124.56
g
Folic acid
456.2
ug
Salt (Sodium)
464.96
mg
Sugars
39.77
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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