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Seafood Rice and Welcoming the End of a Decade


By I love flavour, me! (Visit website)



 

So we came to the eve of the end of the decade or of the, ermmm, noughts!



I hoped I would be able to indulge again.

After all, there was still so much seafood to be had.

So while the Italian folk got their fireworks ready, I hid away in the kitchen under the pretence that you can never have too much fish and it's ever so healthy for you, what better way to welcome the New Year??





'Never mind the lentils, lets welcome the New Year with a feast of  Flavour. Oh and the mussels will go off, if we don't he he!'



In the end, they were so busy trying not to get themselves on fire so they just nodded wisely.

Looking back now, they were probable just trying to shut me up.



So there you go.

One recipe at a time, this time.



Seafood Rice Portuguese Style or Arroz de Marisco



 Ingredients

 4 cups of long grain rice

500 gs of shelled prawns

Seafood of your choice. I used squid, baby octopus and mussels

1 cup of dry white wine

1 tbsp of tomato paste

1 large chopped onion

2 minced cloves of garlic

salt and pepper to taste

parsley 





Method



Deshell half of the prawns and boil for at least 2 hours. Drain and reserve the stock aside.



Fry  garlic and onions on a low heat until translucent.



Add the rice and fry for 2 to 3 minutes.



Add the white wine and once it has boiled dry add the tomato paste.



Add the stock, ladle by ladle



Treat it as a very wet risotto, keep adding most of stock or water until the rice is almost cooked.



It should have an almost soupy consistency so make sure the final dish has more stock than rice



15 minutes before the rice is cooked, add your seafood. If your prawns are cooked, add them 5 to 8 minutes before final cooking.



Once cooked, add the parsley and, hey presto, it's done!







Seafood Rice Salad on Foodista







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