2 1/2 cups of black rice
2 cups of dry white wine
2 tablespoons of extra virgin olive oil
2 tablespoons of fresh parsley, chopped
1 tablespoon of green onion, chopped
1 tablespoon of paprika, chopped
1 teaspoon of ground cumin
500g of mussels cooked and removed from shells
200g of squid rings
200g of clams
20 small mussels cooked and removed from shells
8 medium-sized shrimp, peeled
6 diced tomatoes
6 crushed garlic cloves
3 dried Malagueta peppers
1 large onion, chopped
3 liters of fish broth (optional, use 6 tablets dissolved)
For garnish
1 Pimenta-dedo-de-moça
1 sprig of parsley
2 1/2 cups of black rice
2 cups of dry white wine
2 tablespoons of extra virgin olive oil
2 tablespoons of fresh parsley, chopped
1 tablespoon of green onion, chopped
1 tablespoon of paprika, chopped
1 teaspoon of ground cumin
500g of mussels cooked and removed from shells
200g of squid rings
200g of clams
20 small mussels cooked and removed from shells
8 medium-sized shrimp, peeled
6 diced tomatoes
6 crushed garlic cloves
3 dried Malagueta peppers
1 large onion, chopped
3 liters of fish broth (optional, use 6 tablets dissolved)
For garnish
1 Pimenta-dedo-de-moça
1 sprig of parsley
1
Sauté the onion and garlic in half the olive oil
2
Add the rice and sauté for 5 minutes, stirring, over low heat
3
Add the fish broth and cook until al dente. Reserve
4
In another pan, cook the clams in boiling water for 5 minutes
Drain, chop into pieces, and reserve
5
In a large skillet, heat the remaining olive oil
Add the remaining seafood, white wine, tomato, Malagueta pepper, and herbs
Sauté for 2 minutes
6
Transfer the rice to the skillet and mix delicately with the seafood
Cook for an additional 2 minutes
Garnish with Pimenta-dedo-de-moça and parsley.
