Supplì to seafood

• Difficulty: Easy
• Time: 50 min of preparation, 40 min of cooking
• Type of Cooking: Frying
• Doses for: 4 people

Ingredients

• 500 g mussels
• 500 g clams
• 600 g octopus squid and cuttlefish parsley
• 1 clove of garlic
• 2 tablespoons of tomato pulp
• 200 g of fish broth

Preparation

1. In a very large pan, fry a clove of garlic in extra virgin olive oil, pour the mussels and clams and let them open, taking occasionally the cooking water that must be set aside for the risotto.
2. Shell all open mollusks and keep them in a bowl with a little cooking water.
3. In a saucepan for the risotto, fry a clove of garlic, add the peeled and seeded cherry tomatoes, add salt, add a ladle of the cooking water for the clams and mussels and finally the rice.
4. Let it shine for a minute and cook by adding fish broth. When the rice is still al dente, add the octopus, squid and cuttlefish, only at the end add the mussels and clams, turn off the heat and leave to rest for at least two hours.
5. With wet hands form elongated meatballs of the desired size, pass them first in the flour then in the beaten eggs, then in the breadcrumbs (for a more substantial breading it is recommended to pass the supplì again in the egg and in the breadcrumbs), fry in plenty of oil well hot.
6. Remove from the heat only when they are golden brown and dry on paper towels. Serve hot.