RISOTTO

Start by heating the water and season it with salt and chilli sauce. Add the seafood and bake for 5 minutes. Strain the broth, reserve it and also reserve the seafood.

Heat the olive oil and add the onion and the finely chopped garlic clove. Let them soften and add the rice until it starts to become translucent.

Drizzle with white wine, let it evaporate and add the tomato pulp. Season with salt and pepper.

Wrap well and add a little seafood broth. Keep in mind that the broth added should be just enough for the rice to be creamy.

The best way is to add portions of seafood bit by bit while stirring, without stopping, until the rice becomes al dente. 

At this moment, add the seafood you have reserved and the chopped coriander, fold and let it cook. 

When the rice is ready, turn off the heat, add a tablespoon of butter and sprinkle with the sheep's cheese in pieces. Serve immediately.