Brazil

onion

garlic cloves

bay leaf

tablespoons of tomato pulp

ripe tomato

Instant Seafood Cream Powder

Seedless Red Chilli

coriander

salt

olive oil

rice

assorted seafood (I used shrimp, mussels, clams and seafood)

Seafood rice

Aquecer uma panela com 2l de água temperada com sal até ferver;

Cozinhar os camarões com casca durante. Reservar a água;

Descascar os camarões (reservando alguns para decorar) e juntar as cascas e cabeças à água da cozedura;

Deixar ferver uns minutos e filtrar, descartando as cascas e cabeças (ver aqui
um procedimento semelhante);

Dissolver no caldo de camarão o creme de marisco instantâneo e reservar;

Refogar a cebola e o alho picados no azeite até amolecer;

Juntar o louro, o tomate sem as sementes, a polpa de tomate e a malagueta. 

Deixar refogar mais um pouco, juntando um pouco de caldo se necessário;

Juntar 10 xícaras de caldo, temperar e deixar ferver;
Juntar 2,5 xícaras arroz, deixar ferver.
Entretanto, colocar as amêijoas e os mexilhões em 2 tachos com 1 colher (de sopa) de água e levar ao lume até abrirem. Mal abram, retirar do lume e descartar as que não abrirem;

Juntar o marisco ao arroz e deixar cozinhar Juntar mais caldo quente se necessário para ficar malandro;
No final, juntar coentros picados grosseiramente e servir.

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.

Seafood rice

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