Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Use 400 g of raw depurated whole clams, 400 g of raw shell on mussels and 300 g of raw whole prawns. Rinse the shellfish and remove the mussel beards. For live shellfish, discard broken shells and those that do not close when tapped. Thaw in the refrigerator if necessary, according to the packet.
- Chop the onion, garlic, tomatoes and pepper. Heat the olive oil in a wide saucepan and soften over medium heat for 8 to 10 minutes until the tomatoes break down.
- Add the 340 g of carolino rice and stir for 1 minute. Add 1.2 litres of hot water, the salt and chilli. Cook uncovered over medium heat for 8 minutes, stirring occasionally.
- Add the clams, mussels and prawns. Cover and cook for another 6 to 8 minutes until the prawns are opaque and the rice is tender. Live shellfish shells should open; discard any that remain closed.
- Add up to 200 ml of hot water if the rice becomes too dry. Finish with chopped coriander and serve immediately while still soupy.
Shopping tip
The clam and mussel weights include their shells. This recipe uses those two shellfish separately and raw prawns.
Where it fits in your week
Suits a calmer day, or cooking ahead at the weekend.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.