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Seafood rice
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
10 servings
marceloluna
@marceloluna- Ingredients
- Recipe
- 2kg of treated octopus;2 kg
- 500g shelled mussels;500 g
- 500g Shrimp Fillet (Medium) pre-cooked;500 g
- 06 cups of Rice (I used Parboiled);06 cup
- 500ml of white wine;500 ml
- 02 tomatoes cut into cubes;02 unit(s)
- 02 medium onions cut into cubes;02 unit(s)
- 01 yellow pepper cut into cubes;01 unit(s)
- 01 green pepper cut into cubes;01 unit(s)
- 01 green pepper cut into cubes;01 unit(s)
- 01 Chili pepper, finely chopped;01 unit(s)
- 04 tablespoons of butter;04 tablespoon
- Coriander and chives to taste;01 to taste
- Salt and pepper to taste.01 to taste
- 1. Prepare the octopus in the usual way. In a pressure cooker, place the octopus and a large onion. After getting pressure, leave it for 10 minutes. Remove the octopus, cut into cubes and set aside. Save the broth left in the pan.
- 2. Saute the shrimp seasoned with salt and pepper for 5 to 6 minutes and set aside. Sauté the mussels for 6 minutes and set aside. Preferably, use the same pan as the rice preparation.
- 3. Sauté the onions with a tablespoon of butter;
- 4. Add the rice and mix with the onion. Add the white wine and wait for the rice to absorb it.
- 5. Add the resulting octopus broth and the rest of the butter. Make sure the rice doesn't burn at the bottom of the pan. If necessary, top up with water to cook the rice.
- 6. Add the tomatoes, peppers, chili pepper and coriander;
- 7. Before the ideal point of the rice, add the seafood, mix and wait for the rice point.
- 8. Top with the chives.
- 9. Garnish with some octopus tentacles and/or large, whole shrimp.
- 10. Final considerations: I used a clay pot to cook. This preparation serves 10 people.
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