30 gr Vialone Nano rice
2 scallops, diced
20 gr squid, diced
1 tsp sweet paprika
150 gr fish stock
1 rocket leaf
Shellfish juices, reduced


Gently fry the scallops and squid in a saucepan, add the rice, a teaspoonful of sweet paprika and the stock. Half way through cooking, add a few drops of olive oil. Cook for about 18 minutes.
When the rice is just warm, place a tablespoonful in a hot frying pan and fry until a crust forms. Turn over and place in a soup plate.
Add a few drops of shellfish juices and a rocket leaf.