Shellfish Rice

Ingredients:

3 cups	Parboiled rice
1 1/2 cups	Asparagus tips
8 pcs.	Tiger prawns with shells
8 medium	Shrimps with shells
1 1/2 cups	Fresh Mussels
2 cups	Fresh Clams
3 cloves	Fresh Garlic
6 medium	Ripe tomatoes
1/2 cup	Fresh Ricotta cheese
1 whole	lemon juice, freshly squeezed
some	Salt and Pepper to taste
some	Extra virgin olive oil

1 Lemon Vinaigrette made of:

(made of 1 tbsp. vinegar or lemon, 3 tbsp. olive oil, 1 tbsp. finely chopped herbs parsley, basil, marjoram and or 1 tbsp. mustard)

Procedure:

Boil the rice in plenty of salted water and when it is coo, strain and set it aside let it cool down.

Steam the asparagus tips for ten minutes and set aside also.

In medium heat, put a large skillet with 3 tbsp. olive oil sauté the garlic until golden brown, not to burn.

Add all the shell fish and cook for 5 minutes, covered with tight fitting lid until the shells open.

Remove the shells from the pan, filter the juices and cool them in their juices.

In a clean large bowl, put the cooked shellfish, mix the asparagus, rice and stir with lemon vinaigrette.

Dip the tomatoes in a boiling water, peel and blend them with salt, pepper, ricotta and the lemon juice.

Serve the rice on a serving dish accompanied by the tomato sauce.

Serve 8 people.

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