Cooks this dish for paying guests · Verified chef · Answers buyers directly
1 h total45 min hands-onServes 2Medium
44 more verified cooks and this recipe costs $2.99
RISING → POPULARArborio rice with mussel meat, squid and its tentacles, baby scallops and tiger prawns in tomato, parmesan, cherry tomatoes and Sicilian crumbs.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
Arborio rice000 g
Mussels000 g
Squid000 g
Squid tentacles000 g
Baby scallops000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
Carnaroli, arborio and bomba: which rice for which dish
The stir, the ladle and reading the wave
Pan width and why a tall pot fails
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 12 of the 15 carry a photo of what it should look like at that moment, and 5 carry a short clip for the parts a still cannot show.
Hardest step: stopping while the rice still has a bite — step 9 of 15.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Mykola Verbytskyi watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
Stock hot, always
Off the heat for the last stir
Serving on warm plates within a minute
The stock temperature, the stirring rhythm and when the pan comes off so the rice keeps moving on the plate.
Written by Mykola Verbytskyi. Visible only to people who bought this recipe.
Read it — $0.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
6 people cooked it, 94% got it right, and that is the entire reason it costs $0.99 rather than nothing. In 44 more cooks the price becomes $2.99. Your copy never does.
One payment · Yours for good · No subscription
