Seafood Rice Dish (Print Version)
# Ingredients:
→ Base
01 -
2 cups (370g) of long-grain rice
02 -
750ml of broth (vegetable or chicken) or water
03 -
A small pinch of saffron or 1 teaspoon of turmeric
→ Seafood
04 -
1kg of frozen mixed seafood (shrimp, scallops, mussels, squid)
→ Veggies and Seasoning
05 -
1 finely chopped onion
06 -
3 crushed garlic cloves
07 -
1 small red bell pepper, sliced into strips
08 -
1 small green bell pepper, sliced into strips
09 -
1 medium can of tomatoes, including the juice
10 -
Olive oil for cooking
11 -
Salt and pepper to taste
12 -
Freshly chopped parsley
# Instructions:
01 -
Chop the onion finely after peeling it. Crush the garlic cloves. Wash the peppers, take out the seeds, and slice them into strips.
02 -
Get a big pot of salted water boiling. Quickly cook the seafood in it for about 5 minutes. Take it out and keep it aside. Strain the broth to remove any bits.
03 -
Heat some olive oil in a big pan or pot. Toss in the onion and garlic and cook until fragrant. Add the peppers and let them soften for a few minutes.
04 -
Pour in the blended tomatoes, rice, spices, and strained broth. Let it boil, then lower the heat, cover it up, and simmer for 18-20 minutes.
05 -
Add the seafood around 10 minutes before the rice is done. Once the liquid has been soaked up and the rice’s ready, let it sit covered for 5-10 minutes. Sprinkle with parsley before serving.
# Notes:
01 -
Jasmine or basmati rice works just as well here.
02 -
You can swap the seafood for roasted chicken if you’d like.
03 -
Feel free to mix in peas, carrots, or olives for variety.
04 -
Want it spicier? Add fresh chili or a dash of hot sauce!