Spanish Seafood Risotto

Ingredients<Serves 2>

【Main ingredients】

  • Prawns / 3 only
  • Cuttlefish / 1/2 only
  • Clam / 6 only
  • Tomato / 1
  • Tomato boy / 4 capsules
  • Onion / 1/2 pieces
  • Garlic / 2 capsules
  • Lemon / 2 tablets
  • Red bell pepper / 1/2 pieces
  • Fan Qian / 1 tree
  • Tomato juice / 2 tablespoons
  • Sugar / 1 tablespoon
  • Spanish rice seasoning / 1/2 pack
  • Pearl rice / 2 cups (about 300g)
  • Clear chicken soup / 300ml


          1. Wash the rice, dice the garlic, onion and red bell pepper and set aside. Cut the tomatoes into cubes and cut the tomatoes in half. Wash and cut the cuttlefish into cuttlefish rings and set aside.

          2. Add olive oil and fry the cuttlefish rings in a flat-bottomed pan over medium heat. Add a little salt along the way and fry for about 2 minutes. Pick it up and set aside. Then fry the prawns in a flat-bottomed wok for about 2-3 minutes on each side and set aside.

          3. Add a little olive oil to the BRUNO enamel pot, sauté the garlic, onion and red bell pepper until fragrant, then add the tomato diced, stir-fry, then add tomato juice, sugar and stir-fry, then add the chicken soup. .

          4. After boiling, turn to low heat and add Spanish rice seasoning and pearl rice (you can taste it before adding rice). Stir evenly and cook on low heat for 5 minutes. When the water begins to collect, add shrimps, scallops and cuttlefish rings evenly. Cover and cook over low heat for 10 minutes, then turn off the heat and bake for another 5 minutes.

          5. Finally add the tomatoes, cherry tomatoes and tomatoes, and the colorful Spanish seafood risotto is completed.