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Ingredients
- 10 g di foglie di prezzemolo fresco (tenere da parte i gambi)
- 1 spicchio di aglio
- 500 g di acqua + q.b.
- 350 g di vongole fresche, pulite
- 350 g di cozze fresche pulite
- 30 g di scalogno a metà
- 30 g di olio extravergine di oliva
- 320 g di riso Carnaroli (cottura 18 minuti)
- 200 g di seppie, pulite e a listarelle
- 80 g di vino bianco secco
- 5 g di concentrato di pomodoro
- 4 g di sale
- 200 g di code di gambero, sgusciate e pulite
- 100 g di pomodori ciliegino o datterini, tagliati a metà
- Nutrition
- per 1 porzione
- Calories
- 2296 kJ / 548.8 kcal
- Protein
- 38.8 g
- Carbohydrates
- 72.4 g
- Fat
- 11.1 g
- Saturated fat
- 1.9 g
- Fiber
- 1 g
- Sodium
- 730.4 mg
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