93% would make again
Cape Verde Arroz De Marisco By Kiki Canuto
featured in Party Rice Around Africa
Tasty Team
Ingredients
for 8 servings
- 2 cups long grain rice (400 g), white, rinsed
- 4 tablespoons unsalted butter, room temperature, divided
- 2 teaspoons sea salt, divided
- 5 ⅓ cups water (1.2 L), divided
- 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 (225 g), 1 package, defrosted
- 1 lb medium shrimp (455 g), shell on, approx 35
- ½ lb fresh mussel (225 g), shell on
- 1 cup frozen organic peas (150 g), defrosted
- 1 lemon, juiced
- 2 tablespoons fresh parsley, chopped, plus whole parsley leaves for garnish
Nutrition Info
- Calories 462
- Fat 14g
- Carbs 57g
- Fiber 2g
- Sugar 4g
- Protein 24g
Estimated values based on one serving size.
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!
Ingredients
for 8 servings
- 2 cups long grain rice (400 g), white, rinsed
- 4 tablespoons unsalted butter, room temperature, divided
- 2 teaspoons sea salt, divided
- 5 ⅓ cups water (1.2 L), divided
- 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 (225 g), 1 package, defrosted
- 1 lb medium shrimp (455 g), shell on, approx 35
- ½ lb fresh mussel (225 g), shell on
- 1 cup frozen organic peas (150 g), defrosted
- 1 lemon, juiced
- 2 tablespoons fresh parsley, chopped, plus whole parsley leaves for garnish
Nutrition Info
- Calories 462
- Fat 14g
- Carbs 57g
- Fiber 2g
- Sugar 4g
- Protein 24g
Estimated values based on one serving size.
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!
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