- Onions - 100 Grams
- Rice - 300 Grams
- Olive oil - 40 milliliters
- White dry wine - 200 Milliliters
- Saffron - 1/4 Teaspoons
- Fish broth - 1 Liter
- Salt - 1/2 Teaspoon
- Seafood Cocktail - 500 Grams
Onion finely chopped and sauteed on olive oil for 2-3 minutes. Then add the washed rice, cook another 2-3 minutes. We pour white wine into the frying pan. Stirring, tushim it all up to a complete evaporation of the wine. When wine - add saffron, stir. Now one ladle (about 200 ml) is added to the rice fish broth. When the first ladle of the broth almost completely evaporates - add a second, the second - the third, etc. until the broth is over. After about 15 minutes, the rice will be almost ready. We taste it, if necessary - salt to taste. Add a cocktail of seafood to the rice (if the cocktail is frozen, you first need to defrost it at room temperature). Stir and cook on medium heat for about 5 minutes. Done!
Servings: 3-4