Ingredients
- 500g Rice (broken or basmati rice, previously washed)
- Assortment of seafood: Shrimp, squid, mussels and prawns.
- Vegetables: Red and green peppers, onions and chives (green onions).
- Nokoss (spice paste): Garlic, ginger, fresh chili pepper, black pepper and broth.
- Liquids: Cooking oil and water (or seafood broth).
- Aromatics: Tomato concentrate (a small amount for color), bay leaves and lemon.
- Finishes: Butter and chopped parsley.
Instructions
- Sear the seafood: In a large pot, heat the oil with a little butter. Quickly sauté the shrimp and prawns until they turn pink. Remove them and reserve them (this keeps them tender).
- The basis: In the same oil, brown the chopped onions and peppers. Add the tomato paste and Nokoss (mixed mixture of garlic, ginger and spices).
- Squid: Add the squid to the pot as it requires a little more cooking time than other seafood.
- Add the liquid: Pour in the water (measure the quantity according to your type of rice). Add the bay leaves and salt. Bring to a boil.
- Cook the rice: Add the washed rice to the boiling broth. Reduce the heat, cover tightly and simmer until the water is completely absorbed and the rice is tender.
- Steam finishing: Once the rice is almost cooked, arrange the sautéed shrimp, prawns and mussels on top of the rice. Cover and let steam together for the last 5-10 minutes.
- Final mixture: Gently mix the rice with a little fresh parsley and a squeeze of lemon juice.