Seafood rice

Seafood rice

Ingredients

• Venerki shells (vongole) 250 g
• Olive oil 5 tablespoons
• Onions 1 piece
• Garlic 1 clove
• Tomatoes 250 g
• Paprika 1 teaspoon
• Long grain rice 400 g
• Shrimps 250 g
• Bay leaf 1 piece
• Green peas 150 g
• Artichokes6 pieces
• Salt to taste

Directions

1. Rinse the shells under cold water and remove anything with broken shells and those that don't close immediately when you touch them. Peel and finely chop onions, garlic and tomatoes. And cut the artichokes in half lengthwise. Shrimp should be peeled.
2. Pour 5 tablespoons of water into a skillet, add a pinch of salt and shells. Cover and cook over high heat, shaking skillet for 5-7 minutes, until shells open. Remove them with a slotted spoon, throw out those that did not open, and deprive the rest of half of the shell. Place on a plate, cover and keep warm.
3. Pour the liquid in which the shells were prepared through a sieve into a measuring jug and add up to 1 liter with water.
4. Heat the oil in a large, thick-walled, refractory saucepan, add the onions and cook over low heat, stirring occasionally, for 10 minutes. Add garlic and tomatoes and cook for another 10 minutes. Stir in paprika, add shrimp, bay leaf and rice. Stir well, pour in diluted broth from a jug and bring to a boil. Cook for 5 minutes, then add the peas and artichokes and cook for another 20 minutes.
5. Remove the pan from the heat. Remove the bay leaf. Place the shells on top and serve immediately.