Add enough hot broth to cover all the rice up, add the juice of the clams and mussels, salt and pepper, parsley and the rest of the wine.
Cook for about 15 to 18 minutes or until packet instructions topping up with the stock from time to time as it dries out. During the last 5 minutes of cooking add all the fish, the chopped parsley and continue cooking whilst stirring all the time.
I’m so happy I decided to make these Baked Seafood Stuffed Avocados. Welcome to day two of the fourth annual #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures
I love the combination of the spicy tomato-based broth, spicy chorizo sausage and fresh seafood. Soup is a fantastic comfort food and winter warmer - but don't think that stops me from making this type of recipe all year round
This is a wonderful quiche recipe to serve for breakfast, brunch or a weeknight dinner. This easy seafood crab quiche recipe is rich and creamy with plenty of chunks of mellow flavored crab meat, loads of Swiss cheese and a delicate flaky pastry crust