Categories: Lemon,Oil,Onion,Rice,Tasty Soup,Tomato

Seafood and rice

February 19th, 2012
    Ingredients
  • 1 tbs 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 tbs smoked paprika
  • 2 tsp ground coriander
  • 1 cup (200g) long-grain white 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
Heat the oil in a large frying pan over high heat. Add the prawns and bake for 2 minutes each side or until prawns change colour and curl. Transfer to a plate. Add the octopus to the pan and bake for 1 minute or until just tender. Transfer to a plate.
Add the onion and capsicum to the pan and bake, stirring, for 5 minutes or until tender. Add the tomato, paprika and coriander and bake, 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 bake, covered, for 10 minutes or until rice is almost tender. Add the clams, prawns and octopus and bake, covered, for 3-4 minutes or until liquid is absorbed and clams open. Remove from heat.
Sprinkle with parsley and serve immediately with lemon wedges.


via: tastysoup.info

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