1/4 cup olive oil (60 ml)
1 medium onion (100 g), finely chopped
1 1/2 cups cooked rice (300 g)
2 tablespoons chopped fresh cilantro
4 medium tomatoes (480 g), peeled and seeded, diced
2 bouillon cubes dissolved in 4 cups hot water (960 ml)
300 g of mussels, patted dry with paper towels
300 g of squid, cut into 1-inch pieces
300 g of shrimp, peeled and deveined
1/4 cup olive oil (60 ml)
1 medium onion (100 g), finely chopped
1 1/2 cups cooked rice (300 g)
2 tablespoons chopped fresh cilantro
4 medium tomatoes (480 g), peeled and seeded, diced
2 bouillon cubes dissolved in 4 cups hot water (960 ml)
300 g of mussels, patted dry with paper towels
300 g of squid, cut into 1-inch pieces
300 g of shrimp, peeled and deveined
In a large skillet or wok, heat the olive oil over high heat
Add the onion and cook, stirring occasionally, until it's translucent (3 minutes)
Add the cooked rice and stir-fry constantly for about 5 minutes, breaking up any clumps with a spatula
Add the cilantro, tomatoes, and bouillon mixture; stir-fry, without stopping, until the tomatoes are tender (about 5 minutes)
Bring to a boil, then reduce heat to low, cover, and simmer for 7 minutes or until the rice is cooked
Add the seafood and squid; stir-fry for 14 minutes or until the seafood is cooked through and the squash is tender
Transfer to a serving dish and serve immediately.
