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Seafood rice
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
8 servings
Dayana Mendonça
@dayanadm228- Ingredients
- Recipe
- onion1 unit(s)
- garlic cloves3 unit(s)
- bay leaf1 to taste
- tablespoons of tomato pulp1 can(s)
- ripe tomato1 cup
- Instant Seafood Cream Powder1 tablespoon
- Seedless Red Chilli to taste
- coriander to taste
- salt to taste
- olive oil2 tablespoon
- rice2 cup
- assorted seafood (I used shrimp, mussels, clams and seafood) to taste
- Heat a pan with 2l of water seasoned with salt until it boils; Cook the shrimp in the shell during. Reserve the water; Peel the shrimp (reserving some for garnish) and add the shells and heads to the cooking water; Let it boil for a few minutes and filter, discarding the husks and heads (see here a similar procedure); Dissolve the instant seafood cream in the shrimp broth and reserve; Sauté the chopped onion and garlic in olive oil until softened; Add the bay leaf, the tomato without the seeds, the tomato pulp and the chilli. Let it cook a little longer, adding a little broth if necessary; Add 10 cups of broth, season and bring to a boil; Add 2.5 cups of rice, bring to a boil. Meanwhile, place the clams and mussels in 2 saucepans with 1 tablespoon of water and heat until they open. As soon as they open, remove from the heat and discard those that do not open; Add the seafood to the rice and let it cook. Add more hot broth if necessary to get naughty; At the end, add coarsely chopped coriander and serve.
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