Shrimp and Rice

Name: Shrimp and Rice
Yield: 8
Ingredients: 1 medium onion (100 g), finely chopped; 4 cloves of garlic, minced; 2 tablespoons olive oil; 300 g of cleaned shrimp, without shell; 300 g of cooked mussels, without shells; 400 g of squid, cut into rings; 1/4 cup freshly squeezed lemon juice (60 ml); 1 cup uncooked rice (200 g); 1.5 bouillon cubes dissolved in 2 1/2 cups water (600 ml)

1
1 medium onion (100 g), finely chopped
2
4 cloves of garlic, minced
3
2 tablespoons olive oil
4
300 g of cleaned shrimp, without shell
5
300 g of cooked mussels, without shells
6
400 g of squid, cut into rings
7
1/4 cup freshly squeezed lemon juice (60 ml)
8
1 cup uncooked rice (200 g)
9
1.5 bouillon cubes dissolved in 2 1/2 cups water (600 ml)

Ingredients

1
1 medium onion (100 g), finely chopped
2
4 cloves of garlic, minced
3
2 tablespoons olive oil
4
300 g of cleaned shrimp, without shell
5
300 g of cooked mussels, without shells
6
400 g of squid, cut into rings
7
1/4 cup freshly squeezed lemon juice (60 ml)
8
1 cup uncooked rice (200 g)
9
1.5 bouillon cubes dissolved in 2 1/2 cups water (600 ml)

Directions

1
In a large saucepan, sauté the onion and garlic in olive oil over high heat until they start to brown (about 3 minutes)
2
Add the remaining ingredients, except for the chicken broth, and stir occasionally, cooking for about 5 minutes
3
Add the broth and let it simmer
4
Reduce the heat to medium, cover the saucepan, and cook, stirring occasionally, until the rice is tender (about 20 minutes)
5
Transfer to a serving dish and serve immediately
6
202 calories per serving