Cape Verde Arroz De Marisco By Kiki Canuto
by Kiano Moju • from the video Party Rice Around Africa
Ingredients
for 8 servings
-
2 cups long grain rice, white, rinsed (400 g) -
4 tablespoons unsalted butter, room temperature, divided -
2 teaspoons sea salt, divided -
5 ⅓ cups water, divided (1.2 L) - extra virgin olive oil, to taste
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- ½ large yellow onion, diced
- 5 cloves garlic, minced
-
1 teaspoon red chili flakes -
1 tablespoon tomato paste -
8 oz frozen calamari, 1 package, defrosted (225 g) -
1 lb medium shrimp, shell on, approx 35 (455 g) -
½ lb fresh mussel, shell on (225 g) -
1 cup frozen organic peas, defrosted (150 g) - 1 lemon, juiced
-
2 tablespoons fresh parsley, chopped, plus whole parsley leaves for garnish
Preparation
- In an medium pot over high heat, combine the rice, bay leaves, 2 tablespoons of butter, 1 teaspoon of salt, and 4⅓ cups (1 L) of water. Bring to a boil. Cover, reduce the heat to low, and simmer for 20 minutes, or until the rice is cooked and fluffy.
- Heat a large sauté pan over medium-high heat. Add a drizzle of olive oil. Toss in the peppers, onion, and garlic. Cook until the onion is slightly translucent, 8-10 minutes.
- Add the red pepper flakes, remaining teaspoon of salt, the tomato paste, and remaining cup (240 ml) of water. Stir, cover, and boil for 2-3 minutes.
- Add the calamari, shrimp, mussels, and peas. Stir and cover with the lid. Cook until the mussel shells open, 5-6 minutes.
- Remove the pan from the heat. Add the lemon juice, remaining 2 tablespoons of butter, and chopped parsley then stir.
- Transfer the cooked rice to a large bowl.
- Use a slotted spoon to scoop the seafood mixture over the rice. Stir to combine, add ½ cup (120 ml) of the seafood braising liquid, and stir once more.
- Garnish with parsley leaves (optional).
- Enjoy!
