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Spanish Seafood Rice

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Ingredients

Adjust Servings:
2 cups rice, whole grain, raw
2 pounds mixed seafood of your choice
1 and ¾ cup *Pachi’s coconut milk or canned
1 cup water
2 scallions, green part too, optional
1 grated red bell pepper
1 large tomato, sliced
2 tbsp tomato puree
2 garlic cloves, minced
2 tbsp *Pachi’s garlic paste
2 bay leaves
2 tbsp cilantro, minced
3 tea spoon salt
1 tea spoon Old Bay Seasoning
1 tea spoon pepper
turmeric ¼ tsp.

Nutritional information

556
Calories per serving:
4
Fat per serving:

Spanish Seafood Rice

For plating, you can use a beautiful, empty coconut shell.

Features:

    Ingredients

    Directions

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    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!

    Steps

    1
    Done

    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.

    2
    Done

    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.

    3
    Done

    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

    4
    Done

    Cook it in high as you’ve got some good whole grains in there and they will need a little boost in temperature.

    5
    Done

    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.

    Chef Pachi

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