Description:

Sea fruits and shellfish, cleaned, cut, frozen and ready to cook. Atlantic Squid, Chilean mussels, Shelled prawns from India, Clams.

Instructions to serve:

Using a frying pan: Pan sauté oil and two crushed garlic cloves to remove once golden. Add the thawed risotto mix from the bag, add salt, stir, cover and cook on a low flame for ten minutes. Prepare the broth with one liter water and a fish bullion cube. Add rice to the sauté pan, stir and add white wine. When the wine evaporates add the boiling broth one ladle at a time. Allow the rice to cook 14-16 minutes according to the type of rice, adding the broth a little at a time. When cooked add the minced parsley.