Sauté the diced vegetables in the Extra Virgin Olive Oil from Spain. Add the white wine, let it reduce and then add the tomatoes. Cook for about 5 minutes.
Pour in the fish stock, add the bay leaf and bring to the boil. Add the rice and leave to simmer for half an hour.
Sauté the shellfish in very hot Extra Virgin Olive Oil from Spain. Then flambé with the cognac and blend in a mixer.
Add the vegetables and leave to cook for about thirty minutes.
Blend again and strain through a sieve.
Return to the heat and season to taste.
Before serving, add half a litre of cream.
For this recipe we used Cornicabra Extra Virgin Olive Oil from Spain for its balance of bitter and spicy notes that add an interesting dimension to this recipe. This recipe offers a particularly interesting contrast of flavours. But everyone brings their own personal touch to the kitchen, so experiment by using your preferred Olive Oils from Spain. If you liked this recipe, you might also enjoy…