1/4 cup of olive oil (60 ml)
1 medium onion (100 g) finely chopped
1 1/2 cups of rice (300 g)
2 teaspoons of ground cumin
4 medium tomatoes (480 g), peeled and seeded, diced
2 bouillon cubes dissolved in 4 cups of hot water (960 ml)
300 g of medium-sized shrimp with 2 teaspoons of lemon juice
300 g of mussels without shells
300 g of clams cut into 1 cm x 4 cm pieces
1/4 cup of olive oil (60 ml)
1 medium onion (100 g) finely chopped
1 1/2 cups of rice (300 g)
2 teaspoons of ground cumin
4 medium tomatoes (480 g), peeled and seeded, diced
2 bouillon cubes dissolved in 4 cups of hot water (960 ml)
300 g of medium-sized shrimp with 2 teaspoons of lemon juice
300 g of mussels without shells
300 g of clams cut into 1 cm x 4 cm pieces
In a large pan, heat the olive oil over high heat
Add the onion and sauté, stirring occasionally with a wooden spoon, until soft (3 minutes)
Add the rice and stir constantly, until well coated and separate (about 5 minutes)
Add the cumin, tomatoes, and stir continuously, until the tomatoes are soft (about 5 minutes)
Add the bouillon cubes, stir to combine, and bring to a boil (2 minutes)
Reduce heat, cover the pan, and simmer until the rice is tender (7 minutes)
Add the seafood and clams, stir to combine, and simmer until the clams are cooked through, without breaking apart (14 minutes)
Transfer to a serving bowl and serve
297 calories per serving
