Cape Verde Arroz De Marisco By Kiki Canuto

Name: Cape Verde Arroz De Marisco By Kiki Canuto
Yield: 8
Ingredients: 2 cups long grain rice, white, rinsed; 4 tablespoons unsalted butter, room temperature, divided; 2 teaspoons sea salt, divided; 5 ⅓ cups water, divided; extra virgin olive oil, to taste; 1 red bell pepper, diced; 1 yellow bell pepper, diced; ½ large yellow onion, diced; 5 cloves garlic, minced; 1 teaspoon red chili flakes; 1 tablespoon tomato paste; 8 oz frozen calamari, 1 package, defrosted; 1 lb medium shrimp, shell on, approx 35; ½ lb fresh mussel, shell on; 1 cup frozen organic peas, defrosted; 1 lemon, juiced; 2 tablespoons fresh parsley, chopped, plus whole parsley leaves for garnish

Recipe by Kiano Moju from tasty.co

Dinner

Ingredients

8 servings

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2 cups long grain rice, white, rinsed
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4 tablespoons unsalted butter, room temperature, divided
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2 teaspoons sea salt, divided
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5 ⅓ cups water, divided
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extra virgin olive oil, to taste
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1 red bell pepper, diced
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1 yellow bell pepper, diced
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½ large yellow onion, diced
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5 cloves garlic, minced

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1 teaspoon red chili flakes
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1 tablespoon tomato paste
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8 oz frozen calamari, 1 package, defrosted
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1 lb medium shrimp, shell on, approx 35
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½ lb fresh mussel, shell on
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1 cup frozen organic peas, defrosted
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1 lemon, juiced
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2 tablespoons fresh parsley, chopped, plus whole parsley leaves for garnish

Instructions

In an medium pot over high heat, combine the rice, bay leaves, 2 tablespoons of butter, 1 teaspoon of salt, and 4⅓ cups (1 L) of water. Bring to a boil. Cover, reduce the heat to low, and simmer for 20 minutes, or until the rice is cooked and fluffy.
Heat a large sauté pan over medium-high heat. Add a drizzle of olive oil. Toss in the peppers, onion, and garlic. Cook until the onion is slightly translucent, 8-10 minutes.
Add the red pepper flakes, remaining teaspoon of salt, the tomato paste, and remaining cup (240 ml) of water. Stir, cover, and boil for 2-3 minutes.
Add the calamari, shrimp, mussels, and peas. Stir and cover with the lid. Cook until the mussel shells open, 5-6 minutes.
Remove the pan from the heat. Add the lemon juice, remaining 2 tablespoons of butter, and chopped parsley then stir.
Transfer the cooked rice to a large bowl.
Use a slotted spoon to scoop the seafood mixture over the rice. Stir to combine, add ½ cup (120 ml) of the seafood braising liquid, and stir once more.
Garnish with parsley leaves (optional).
Enjoy!