Marco Scaglione
My professional biography and my story are linked together they kept strong by a strap which is called passion. I'm lucky: I like my job, I enjoy it and it fills me with satisfaction.
It was born a new collaboration between Marco Scaglione and Aksum. Click on the logo and visit their site.
Time: 1 ora
Difficulty: Facile
Ingredients for 4 people
200 g Carnaroli rice
500 ml gluten-free fish broth
½ bell pepper
100 g squid rings
100 g frozen shelled mussels
100 g shelled fresh shrimp
½ fresh spring onion
150 g green beans
½ glass of white wine
80 g maize grains
chopped parsley
extra virgin olive oil
Salt up
Time: 1 hour
Difficulty: Easy
Proceeding
Clean the spring onion in half and then blend in a cutter, then put in a low pot and add the oil, put on the heat to fry about 3 minutes.
In the meantime, clean the bell pepper, cut into cubes and add it to the pan to cook for 10 minutes.
After toasting the peppers with the spring onion add the rice and green beans and continue to cook for 6 minutes before pouring in the fish broth, stir and cook for another 10 minutes.
At this point add the white wine, mussels, squid rings and shrimps and complete cooking for a further 10 minutes by stirring thoroughly.
At the end of cooking remove the paella from the pot, finish with the addition of corn chopped parsley and a drizzle of extra virgin olive oil