Valencian-style Rice with Sea Bream and Clams | Japanese aquafarming BURI&TAI
Seafood Rice with lots of Umami
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Colander
- Measuring cup
- Measuring spoon
- Kitchen scale
- Pot
- Stove
- Wooden spoon
- Slotted spoon
- Plate
- Serving platter
Ingredients
- 200g red sea bream, cut into 2cm cubes
- 150g clams, rinsed
- 200g canned tomatoes
- 1/2 tsp salt
- 100ml white wine
- 250ml water
- 300g short grain rice
- 1 tsp olive oil
- black pepper, flat-leaf parsley
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