Rice with SeafoodTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 10 minutes
Cooking time: 30 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:373.6 kcal
Proteins:1.3 g
Fats:35.3 g
Carbohydrate:14.2 g
Fibers:0.7 g
Sugar:1.1 g
Cholesterol:0 mg
Sodium:2.1 mg
Calcium:15.4 mg
Energy:320 kcal
Proteins:1.1 g
Fats:30.2 g
Carbohydrate:12.2 g
Fibers:0.6 g
Sugar:0.9 g
Cholesterol:0 mg
Sodium:1.8 mg
Calcium:13.2 mg
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INGREDIENTS
For 6 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
1
onion, finely chopped
2
cloves of garlic, minced
2
bay leaves
1
bunch of parsley
200
ml
olive oil
200
g
rice
15
ml
tomato concentrate
salt
pili pili
shrimp, lobster, langoustines, mussels, etc depending on preference and availability
METHOD
- in a cocotte or Dutch oven, sauté the onion, garlic, bay leaf and parsley in olive oil until the onion is translucent;
- sprinkle in the rice; mix well to coat the grains;
- add the cooking liquid, salt and pili-pili; bring the liquid to a boil and reduce the heat to low; cover and cook for 20 minutes;
- add the seafood; cover and cook over low heat for 5 minutes;
- remove from the heat and serve in the cocotte.
* Cooking liquid from the shellfish - a court-bouillon made from shellfish shells.
CHEF'S NOTES
An original recipe from the Costa do Estoril Restaurant in Estoril
Arroz de mariscos, rice with seafood, is a dish to satisfy the most demanding gourmet: in a large terra cotta dish sits a layer of rice in shellfish broth, topped with little shrimps and clams and a beautiful lobster that José Domingos Pulido, the manager, has brought from the live tank and presented to us as an introduction to this delicious dish. The noble lobster is presented with its court, pink tiger shrimp and large plump Guincho mussels on their green-fringed shells.
