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500 g of mussels
400 g of rice
500 grams of clams
500 g shrimp
4 mouths crab
4 tablespoons olive oil
1 medium onions, chopped
50 g margarine
2 cloves garlic, minced
1 small bunch of coriander
1 dl of white wine
Clean and wash the clams.
Boil and peel them - the, taking the water from them all, and leaving some shrimps for decoration.
With the shrimp shells and heads make a good broth.
Saute chopped garlic and onions in olive oil and margarine, while burning.
Add the broth and wine and bring to a boil, add the rice (4 cups of broth into a rice) cook for 12 minutes, add the clams and chopped coriander, correct the seasoning and leave to boil for 3 minutes.
Remove from heat and garnish with some shrimps.