Riso Gallo Venere Rice With Mixed Seafood



Makes 4 portions



300g Riso Gallo Venere rice

12 mussels

8 prawns

8 calamari

12 clams

200g Tomatoes

4g Chopped chilies

4g chopped garlic

Chopped parsley

Olive oil



  1. Cut the tomato into quarters, blanch for 10 seconds in boiling water, remove the skin, seeds and cut in to strips.
  2. Cook the venere rice in boiling salted water for 20 minutes.
  3. Sauté some chopped garlic and chillies in olive oil, add the mussels and clams, a ladle of water and then cover with a lid.  Once they are open remove the clams and mussels set a side and retain the cooking liquid.
  4. Sauté some chopped garlic and chillies in olive oil, add the prawns and squid then cook them for few minutes
  5. Toss the venere rice with some of the cooking liquid from the mussels and clams.
  6. Place the rice at the bottom of a plate, arrange the fish on top and garnish with tomatoes and chopped parsley


About Author

Founder of Eclectic Enchantments blog, Erika has also been a beauty writer, fashion writer and Beauty & Accessories Editor for a large online magazine before starting Erisea. Erika lives with her dog, Hendrix and beautiful baby girl. She suffers with Fibromyalgia and CFS, among other illnesses which leaves her housebound much of the time. Her passion is writing.

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