Seafood Rice

1 ½ – (375ml) Cups of Tomato Sauce

2 ½ – (625ml) Fish Stock

8 oz – (250g) Shrimp, Squid, Clams, or Monkfish pieces all cleaned

1 – (250ml) Cup Rice

Salt and Pepper to taste

¼ – (50ml) Cup Chopped Parsley

 

In a large saucepan with olive oil, add tomato sauce, fish stock and fish to boil. Cook over medium high heat, constantly stirring for 3 to 5 minutes, or until fish is partially cooked.

Stir in rice and return to boil. Reduce heat to medium low. Cover and simmer for 20 minutes, o until rice is tender.

Season with salt and pepper. Stir in parsley.

 

Bon Apetit!

*For a different option you can also pour the seafood rice into a baking dish and bake in 350 F (180 C) oven for 15 to 20 minutes.

There are many ways of doing this dish. There are no rights or wrongs just as long as it’s delicious and tasty.

arroz-de-marisco

 

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