Riso alla moda di Comacchio

Preparation:

Preparation: Clean and peel the eel, wash it very carefully under running water, pat it dry with a cloth and then cut it into chunks, as equal as possible. Clean the peppers, remove the core and seeds, wash them, dry them and cut them into thin strips. Plunge the tomatoes in boiling water for a couple of minutes, then rinse them quickly under cold water, remove the skin, cut them into wedges, removing the seeds at the same time. Once this is done, chop the garlic and brown it in a saucepan together with the oil and the peppers for 3-4 minutes over moderate heat; add the peas, let them infuse for a couple of minutes, then add the rice and brown it too for 2-3 minutes in the sautéed pan; pour over everything with a ladleful of boiling broth, also put the pieces of eel in the saucepan and continue cooking for about 15 minutes, taking care to stir continuously and add a ladleful of broth every time the one poured in before has been absorbed by the rice . After the indicated time, add the shelled clams and tomato fillets and cook for another 5-6 minutes. Finally, flavor the preparation with paprika and saffron, season with salt, if necessary, and serve immediately.