Ingredients
- 200 grams of white fish (in cubes)
- 200 grams of mixed seafood
- 150 grams of gambas
- 150 grams of crab sticks
- 370 grams of rice (Carolino)
- 70 ml olive oil
- 1 chopped onion
- 2 chopped garlic teeth
- 2 bay leaves
- 1/2 green bell pepper
- 2 soup spoons of tomato pulp
- 2 soup spoons of instant fish/lobster soup
- 250 ml white wine
- 1.25 liter of water
- Handful of coriander
- Salt by taste
- Picante by taste (we use a pepper called "piri piri")
Let's cook!
- Some prep...
- Assure all seafood has been unfrozen before use - do not throw away the water which is released during unfreezing, just add this with the seafood to the pan later on
- Remove from the shrimps the antennas, rinse with water
- Dice the union & garlic, wash the bay leaves
- Dice the green bell pepper
- Cut the white fish in cubes (1cm)
- In a large pot, bring to boil the olive oil, onion, garlic, crushed piri piri and bay leaves
- Stir and cook
- Add the green chopped bell pepper
- Stir and cook
- Stir in the tomato paste and the seafood soup
- Stir very well
- Gradually add the white wine and mix well
- Add the water, stir and simmer
- As soon as it begins to boil, add the rice
- Season with salt and spicy to taste.
- Add the white fish
- Stir and simmer for 5 minutes.
- After 5 minutes, add the shrimp.
- Wrap everything and cook for another 5 minutes.
- Add the seafood
- If necessary, add a little water to maintain the sauce
- Cover and cook until the seafood opens
- Once the clams are open, extinguish the heat, add the crab sticks and chopped coriander.
- Mix everything together to warm up the crab sticks
Serve immediately.
