Suriano, Camarao to Mexican

Name: Suriano, Camarao to Mexican
Ingredients: 3 medium-sized onions, finely chopped; 2 cloves of garlic, minced; 40g of butter; 6 tablespoons of olive oil; 250g of cooked rice, rinsed and drained; 450g of peas; 1 liter of beef broth; 150g of shrimp; 0.5 kg of cooked mussels; 200g of canned tuna; some cooked shrimp for garnish

1
3 medium-sized onions, finely chopped
2
2 cloves of garlic, minced
3
40g of butter
4
6 tablespoons of olive oil
5
250g of cooked rice, rinsed and drained
6
450g of peas
7
1 liter of beef broth
8
150g of shrimp
9
0.5 kg of cooked mussels
10
200g of canned tuna
11
some cooked shrimp for garnish

Ingredients

1
3 medium-sized onions, finely chopped
2
2 cloves of garlic, minced
3
40g of butter
4
6 tablespoons of olive oil
5
250g of cooked rice, rinsed and drained
6
450g of peas
7
1 liter of beef broth
8
150g of shrimp
9
0.5 kg of cooked mussels
10
200g of canned tuna
11
some cooked shrimp for garnish

Directions

1
Melt the butter with olive oil and lightly fry the onions and garlic
2
Add the rice and lightly fry it
3
Add the peas, if they are fresh (if they are in a can, add them at the end), and beef broth
4
Add the clean shrimp, mussels without shells, and drained tuna
5
Place it in a refractory form, cover and bake in a moderate oven for about 1 hour
6
Garnish with some cooked shrimp.