Seafood Rice in Römertopf

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Put a römertopf in cold water for about 20 minutes.
Brush the mussels under cold running water and cut off the beard, pour into 1 l of bubbly boiling water and cook until they have opened, then lift out. Discard closed clams.
If you don`t get fresh mussels, you can use ready-made, frozen Vongole mussels or mussel meat as an alternative. There is no cooking here.
Peel onion and garlic and chop finely. Wash and clean the leek and cut into thin rings. Scrape the carrots and cut into fine strips. Steam the vegetables in the oil for 4 minutes. Then put the salt in the Römertopf together with the rice.
Soak the saffron threads in a little cold water and pour over the rice with the stock and white wine. Place the bay leaf on top. Close the Römertopf and place it on the lowest rail in the cold oven. Switch the oven to 200 degrees top / bottom heat and cook the rice for about 50 minutes.
Then cut the thawed, cleaned squids into approx. 1cm wide strips and place on the rice together with the thawed scampi and mussels and cook for another 20 minutes. At the end mix in everything loosely and serve.

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