Seafood and rice
Serving size are a important component of your daily diet . You ought to compare the amount of that food you commonly eat into the serving size recorded on the tag. Eating big portions or portions may cause excess fat gain. Whether you're planning an elaborate menu or simply planning ahead for tomorrow Seafood and rice. This recipe stems from several years of playing in the kitchen. I discover that adding a few ingredients to a recipe provides depth into what is usually bland. You might be looking for milder meals to produce with your leftovers. Pleasant and gentle Seafood and rice ideal for post-vacation. The ingredients in this recipe get your tongue thumping, and have become waist-friendly once you need a'bite' after an active holiday. Using several components as options, this soup has been filled using a fall and spicy flavor that makes it tasty. The perfect Seafood and rice to heat up you on chilly winter days. Perfect for applying leftover. With everything that happens over a typical day - extended work hours, sports and after school activities - it really is understandable that smoking is the previous thing that you would like to complete or have to take into consideration once you buy home. That is where we would like to come to drama . The following, you'll locate fast and simple recipes that insure all your favorite dishes such as chicken dinner recipes, ground beef recipes, and vegetarian meal ideas which will keep food interesting, yet easy. And because you've got to meet the whole family, we've also included family-friendly Seafood and rice notions which will satisfy even the pickiest little kinds.
How to make Seafood and rice
Yield = 4Prep time: 0:15
Cook time: 0:25
Total time: 0:40
Ingredients
- 1 tablespoon olive oil
- 8 green king prawns, peeled leaving tails intact, deveined
- 8 baby octopus, cleaned, halved
- 1 red onion, finely chopped
- 1 red capsicum, seeded, finely chopped
- 1 green capsicum, seeded, finely chopped
- 2 ripe tomatoes, finely chopped
- 1 tablespoon smoked paprika
- 2 teaspoons ground coriander
- 1 cup (200g) white long-grain rice
- 1 1/4 cups (310ml) water
- 1/2 cup (125ml) lemon juice
- 12 clams or pipis, cleaned
- Flat-leaf parsley leaves, to serve
- Lemon wedges, to serve
Method
- Step 1 Heat the oil in a large frying pan over high heat. Add the prawns and cook for 2 minutes each side or until prawns change colour and curl. Transfer to a plate. Add the octopus to the pan and cook for 1 minute or until just tender. Transfer to a plate.
- Step 2 Add the onion and capsicum to the pan and cook, stirring, for 5 minutes or until tender. Add the tomato, paprika and coriander and cook, stirring, for 2 minutes or until tomato softens. Add the rice, water and lemon juice and stir to combine. Bring to the boil. Reduce heat to low and cook, covered, for 10 minutes or until rice is almost tender. Add the clams, prawns and octopus and cook, covered, for 3-4 minutes or until liquid is absorbed and clams open. Remove from heat.
- Step 3 Sprinkle with parsley and serve immediately with lemon wedges.
Read other posts