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Cape Verde Arroz De Marisco By Kiki Canuto

by Kiano Moju • featured in 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

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Preparation

  1. 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.
  2. 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.
  3. 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.
  4. Add the calamari, shrimp, mussels, and peas. Stir and cover with the lid. Cook until the mussel shells open, 5-6 minutes.
  5. Remove the pan from the heat. Add the lemon juice, remaining 2 tablespoons of butter, and chopped parsley then stir.
  6. Transfer the cooked rice to a large bowl.
  7. 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.
  8. Garnish with parsley leaves (optional).
  9. Enjoy!
 

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