Loader

Arroz de Marisco – Seafood Rice

2018-03-03
  • Servings : 4

A Mozambican friend of mine made this tasty dish which, she said, originated from Portugal. Mozambique was a Portuguese colony until 1975.

It is a simpler version of the Spanish paella as it uses only seafood such as prawns, mussels, clams…

The seafood I used for this recipe is a mix of frozen prawns and cooked shelled mussels.

Ingredients

  • 2 cups of white rice
  • 1 large onion, finely diced
  • 4 garlic cloves, chopped
  • 1 red bell pepper, diced
  • 2 or 3 ripe tomatoes, chopped
  • A handful of frozen green peas
  • 4 tbsp of olive oil
  • 1 tbsp of paprika
  • 1/2 tsp of turmeric (healthy supplement)
  • A pinch of cayenne pepper
  • A glug of white wine (optional)
  • A squeeze of lemon
  • A handful of green coriander, finely chopped
  • 225g of peeled prawns
  • 300g of cooked and shelled mussels
  • Salt and pepper, to taste

Method

Step 1

After washing the rice, throw it into a pot filled with enough water and let it boil, on medium heat, until it is cooked. Drain and leave aside.

Step 2

In a large skillet, heat the olive oil then sauté the onions followed by the garlic, the diced red pepper, the chopped tomatoes, the green peas and the coriander. Stir fry for few minutes then pour a glug of wine (if using), add the stock cube, the spices and the squeeze of lemon. Simmer for 10 minutes on low heat then taste before adding the salt.

Step 3

At this stage, toss the prawns and stir briskly until they become pink ( if using raw prawns). Toss in the mussels and the boiled rice. Mix all then fluff the rice with fork, on low heat, for few minutes. Serve with lemon slices on the side.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.