Rice with seafood

You will need a wide flat pan. It is important that the rice is distributed over a large surface with a uniform layer and that the entire bottom is uniformly heated, otherwise the middle will burn.

You will need:

500 g of rice
250 grams of fish (fillets)
12 large shrimps
12 mussels
12 seashells
1 medium squid or 200 g small
1 small onion
3-4 tomatoes
1 clove of garlic
1/2 red sweet pepper
1 small carrot
1 stalk of a Selserean
100 g of green peas
1/2 bunch of parsley
1/2 bunch of cilantro
pinch of saffron
1/2 tsp. oregano
150 ml of plant. oils
~ 1 liter of broth
lemon

How to cook:

1. White sea fish with dense flesh. Cut into even small pieces.

2. Brush on high heat in oil, not caring if it is cooked. Set aside.

3. Shrimp. Part of the shrimp to clean the shell and take out the gut.

4. Unpeel the browned cakes quickly on high heat in olive oil - until the shell is porous. To postpone.

5. Shell and head fry in cream butter until porozoveniya, pour water (~ 300 ml), boil the liquid half.

6. Strain. Get a fragrant shrimp broth, about 2/3 of the glass.

7. Squids. To cut and quickly fry in olive oil.

8. Mussels and other seashells. Heat in a saucepan under a lid so that all the flaps open. Wash warm under the lid until use. Do not spill out the spilled liquid!

9. Vegetables. Onion and red pepper cut into cubes, save on olive oil until the transparency of onions, at the end add garlic, carrots and stem celery, also cubes, to an amateur. Add the diced tomatoes peeled from the skin and seeds, stirring, stirring, for about three minutes. Rice rice, fry for several minutes, stirring, so that it soaked in oil and warmed up. Pour peas, mix. Often use not peas, but a string bean. Sprinkle oregano.

10. Dissolve the saffron in a small amount of broth. Pour the rice with broth mixed with shrimp broth and juice from seashells. The liquid should cover the rice. First, cook for 5 minutes. on high heat, then put the prepared fish into rice, squid and peeled shrimps, reduce the fire to a weak one and cook for another 15 minutes without stirring.

11. Distribute beautifully over the surface fried shrimp in a shell and halves of shells. For a couple of minutes, you can increase the fire, to form a ruddy crust from the bottom, but carefully, so that it does not burn - if you are not sure of the uniformity of heating, do not! Turn off the fire, cover the frying pan with a towel or paper and leave to stand for 10 minutes. Sprinkle with parsley and coriander and serve on a table in a frying pan with lemon slices.

Bon Appetit! With love, your Catering Dnepr!

14.01.2018