I just had to start with this dish because it is one that speaks best of me and of my heritage. Preparing and tasting it I feel at one with my earth: the smell of the sea, the warm colors of summer, the softness of the sand and the rugged cliffs. The seafood risotto in my house it goes like this:

Serves 4-6 people:
1 cuttlefish of 300 g
1 kg of fresh mussels
300 g fresh shrimp
2 fists of rice per person
1 cup tomato puree
600 ml water
a splash of white wine
1 clove of garlic
a handful of chopped parsley
salt
oil

Procedure:
We start with the more laborious task: cleaning mussels.
Private therefore the clam shell and kept their water (it is very important because then you add the filtered during preparation and will serve to enhance the flavor).
From raw shelled shrimp.
Cut the squid into small pieces after cleaning.
In a saucepan, sauté garlic in oil. Just begin to sizzle, add the squid and let it flavor. Pour the wine. When the wine has evaporated, add the sauce and salt. Take care not to overdo it with salt whereas the seafood they contain enough of them already.
Simmer the sauce for 5 minutes. Add the water and after that will come to a boil, add rice. Turn occasionally and when the rice is almost cooked, add the mussels with their water and peeled shrimp.
Completed with a handful of chopped parsley.

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