Our light recipe this Monday has very special coloring. This is the "riz de la mer" – sea rice -, a creation of chef Daniela França Pinto, of Lola Bistrot. The ingredients are 120 grams of cooked red rice, 80 g of cooked Arborio rice, two scallops, two fresh oysters, six medium cleaned shrimps, half a Juliene carrot, half a yellow pepper, peeled and seeded in Juliene, herbs of your choice, a pinch of saffron, salt and pepper, 50 ml of extra virgin olive oil, three shallots in strips, 40 ml dry white wine, one peeled and seeded tomato, one finely chopped stalk of celery, and a liter of either vegetable or fish broth.
* Heat half the oil in a medium-sized saucepan and add the onion, celery, tomato, pepper and the carrot. Fry until lightly cooked, yet al dente. Add the red rice and the Arborio rice with the broth and stir occasionally. In another saucepan, over high heat saute the shrimp, scallops, mussels and white wine. Let them dry a little and set aside. When the rice is ready, add the seafood, vegetables and finally the oysters. Serve in a porcelain bowl to keep the temperature and finish with shredded herbs and olive oil. Serve immediately.