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Seafood And Rice

Global.Potpourri's picture
Ingredients
  Thick grained rice 500 Gram (Kerala Or Goa Unpolished Or "Boiled" Rice Is Perfect)
  Tomatoes 500 Gram, peeled, de-seeded and chopped
  Garlic 4 Tablespoon, chopped
  Green peas 1 Cup (16 tbs) (Fresh / Frozen)
  Tomato puree 2 Tablespoon
  Chicken with skin 1⁄2 Kilogram, cut into pieces, through the bone
  Mixed herbs 2 Tablespoon (Parsley, Marjoram, Thyme)
  Chili paste 2 Teaspoon (Kashmiri Chilies Ground With A Little Water)
  Seafood 500 Gram (Large Prawns, Clams, Squid, Mussels)
  Strong chicken stock 2 Liter
  Saffron 2 Teaspoon, diluted in warm water
  Red peppers 2 , roasted and cut into strips
  Olive oil 2 Cup (32 tbs)
Directions

You will need a large flatfish pan or frying pan.
I find an aluminium or copper 'thal'comes closest to a paelleria Heat about 1 cup of olive oil and fry the chicken until golden.
Add the garlic and let it sizzle.
Lower the heat, ac the tomato puree and chilli paste and coat the chicken with this.
Throw in the rice, stir once (you may need to ac more olive oil) and add the saffron, tomatoes and stock.
Cook covered for approximately 25-30 minutes or until the rice is tender but still firm and separate.
You may need to add more stock or water.
Add the herbs, peas (if frozen, add directly) pepper strips and seafood.
Check for seasoning.
Cover and cook until the seafood is just cooked.

Recipe Summary

Ingredient: 
Seafood

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