Another recipe of soups and stews. After Indonesian style, it’s time for Portuguese style. I got the recipe from Devi who lives in Portugal. Thanks Devi for the recipe and the instant seafood seasoning too. It’s translated as Seafood Rice in English.
|Category:||Soups & Stews|
500 g seafood (mussels, clams, shrimps, squid and baby octopuses)
1 cup rice (recommended short grain rice)
1 large onion, chopped
1 large tomato, chopped
2 bay leaves
2 cloves garlic, minced
300 ml apple juice/grape juice/white cranberry juice (original recipe uses white wine)
air // water
2 tbsp olive oil
1 cubes instant seafood seasoning
slices of chilies (optional, you can put cayenne pepper instead)
- Precook 500 g seafood in apple juice. The seafood will exude liquid so that you are likely to end up with more cooking liquid at the end. Retain this and add water to make it up to 600 ml.
- Heat olive oil in a large saucepan, add a chopped onion,cook gently, stirring, for 2 or 3 minutes. Add garlic and bay leaves, stir until fragrant.
- Add tomato and chili powder, stir. Add the cooking liquid from the seafood and bring it to the boil.
- Add rice and seafood seasoning, bring back to a boil, then reduce the heat to a low, put the lid of the saucepan. After 15 minutes, stir to ensure the rice is not catching on the bottom of the saucepan. In 5 minutes more, to make sure it is soft. The rice should still be quite damp. Add the seafood, stir and remove from heat. Serve.