Summary

Ingredients

• 500 g mussels, mussels, alternatively Vonole-
• 1 onion (s)
• 1 clove garlic
• 100 g carrot (s)
• 100 g leeks
• 2 tablespoons oil
• 1 teaspoon salt
• 200 g rice
• 1 pinch saffron threads
• 500 ml meat broth
• 125 ml white wine
• 1 bay leaf
• 400 g scampi, (frozen)
• 200 g squid (s), (frozen) or Sephia
• 1 sprig thyme

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Instructions

1. Put a römertopf in cold water for about 20 minutes.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.