Spanish Seafood Rice.
40
Minutes
Spanish Seafood Rice
For plating, you can use a beautiful, empty coconut shell.
Ingredients
- 2 cups rice whole grain
- 2 pounds seafood mixed of your choice
- 1 3/4 cups Canned coconut milk* *Pachi's
- 1 cup water
- 2 scallions green part too, optional
- 1 bell pepper grated
- 1 tomato large
- 2 tbsp tomato puree
- 2 garlic cloves minced
- 2 tbsp garlic paste* *Pachi's
- 2 bay leaves
- 2 tbsp cilantro minced
- 3 tsp salt
- 1 tsp pepper
- 1/4 tsp tumeric
Instructions
- Today in my magical realism place, we’re going to make home cooked, a delicious seafood rice that I’ll prepare with coconut milk. You’re going to love it!
- Start by adding the 2 cups of mixed whole grain rice – you have some wild rice, red rice, and whole grain rice. Then add 2 tablespoons of tomato paste, grated onion for aromatics, and red pepper for color. You can also use orange or yellow pepper.
- Now add the garlic, ¼ teaspoon of turmeric, a teaspoon of Old Bay, 2-3 teaspoons of salt, and about a teaspoon of pepper. Add the coconut milk and stir. Now add one cup of water.
- You want to make sure that you stir the mix properly because these are all going to be ready at once and you want everything to have the perfect flavor and correct amount of seasoning. Now you’re ready to add the mixed seafood of your choice right into the pot. Then put some beautiful green cilantro on top of the mix
- Cook it in high as you’ve got some good whole grains in there and they will need a little boost in temperature.
- For plating, you can use a beautiful, empty coconut shell. This will look great for serving and you can actually reuse and put it in the dishwasher to wash. If you want the shell shiny, just put some oil on it. For the seafood, you can use any mixture of seafood that you like best because they all work perfectly together and won’t be overcooked, thanks to the coconut milk that prevents it from overcooking.
Video
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