Ingredients
Proteins:
- Fresh prawns
- White fish fillets (cut into pieces)
- Squid or squid rings
- Shrimp
Vegetables and Herbs:
- Onions (finely chopped)
- Peppers (red and green, diced)
- Garlic and ginger paste
- Fresh tomatoes (pureed or finely chopped)
- Peas
Base and Seasoning:
- Rice (usually long grain rice or broken rice, common in Senegal)
- Tomato paste
- Spices: Salt, pepper, stock cubes (Maggi/Jumbo type), and probably turmeric or saffron for color
- Oil to blow up
- Lemon wedges (for garnish)
Preparation Steps
1. Sear the seafood
- In a large flat pan (paella pan), heat some oil and sear the prawns, fish and squid until well cooked.
- Remove the seafood from the pan and set aside, reserving the flavored oil in the pan.
2. Prepare the “Sofrito” (Sauce Base)
- In the same pan, sauté the chopped onions, garlic and ginger paste until they release their aromas.
- Add the diced peppers and cook until softened.
- Add the tomato paste and fresh tomato puree.
- Add the stock cubes and spices, mixing well to create a thick, rich base.
3. Adding liquid and rice
- Pour in water (or seafood stock) and bring to a boil.
- Once the water is boiling, add the washed rice, distributing it evenly in the pan.
- Add the peas at this step.
4. Simmering and Assembly
- Reduce the heat and let the rice simmer.
- When the water level drops but the rice is still wet, arrange the seared seafood (prawns, fish, squid) on top of the rice in a decorative manner.
- Cover the pan (sometimes with foil or a lid) and steam over very low heat until the rice is completely cooked and the liquid is absorbed.
5. Service
- Garnish with fresh lemon wedges before serving directly from the pan.