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1 to taste
tablespoons of tomato pulp
Instant Seafood Cream Powder
Seedless Red Chilli
assorted seafood (I used shrimp, mussels, clams and seafood)
Heat a pan with 2l of water seasoned with salt until it boils;
Cook the shrimp in the shell during. Reserve the water;
Peel the shrimp (reserving some for garnish) and add the shells and heads to the cooking water;
Let it boil for a few minutes and filter, discarding the husks and heads (see here
a similar procedure);
Dissolve the instant seafood cream in the shrimp broth and reserve;
Sauté the chopped onion and garlic in olive oil until softened;
Add the bay leaf, the tomato without the seeds, the tomato pulp and the chilli.
Let it cook a little longer, adding a little broth if necessary;
Add 10 cups of broth, season and bring to a boil;
Add 2.5 cups of rice, bring to a boil.
Meanwhile, place the clams and mussels in 2 saucepans with 1 tablespoon of water and heat until they open. As soon as they open, remove from the heat and discard those that do not open;
Add the seafood to the rice and let it cook. Add more hot broth if necessary to get naughty;
At the end, add coarsely chopped coriander and serve.
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