Seafood Risotto

Instructions

1. Marinate the shrimps and squid for 45 min. using 1 tbs oil, two crushed garlic cloves and lemon juice.
2. Sauté the remaining crushed garlic with diced onion and tomato quarters in a pan with 1 tbs oil.
3. Add the rice and cook until the rice is glassy and coated in oil.
4. Deglaze with white wine and cook until the liquid has gone.
5. Gradually add the bouillon and cook for 15 min.
6. Add the shellfish, shrimp and squid and keep cooking until all the seafood is cooked.
7. Serve with parsley.