Serving: 4 persons
Time: 45 minutes
All You Need:
200 g. fish fillet
12 pcs. shrimps
10 pcs. (mussels & calamari)
50 g. al alali Garden Peas (drained)
50 g. al alali Cut Green Beans (drained)
½ cup Extra Olive Oil
50 g. carrot (cubed)
45 g. al alali Sweet Corn
½ pcs. red capsicum (small cubes)
½ pcs. Yellow capsicum (small cubes)
¼ cup black olives (pitted)
¼ onion (finely chopped)
2 cloves of garlic (finely chopped)
½ cup al alali Tomato Paste
5 small tomatoes
3 cups of fish broth
Salt (to taste)
2 tsp. curcumin
1 tsp. ground white pepper
3 g. Saffron (dissolved in warm water)
Corn oil
Directions:
* Wash and drain rice. Set aside.
* Peel and clean shrimps and clean mussels well.
* Cut fish fillet into fingers and calamari into rings.
* In a pan, fry onion, garlic, red and yellow capsicum on low fire.
* Add calamari, fish, muscles and shrimps. Mix slowly.
* Add al alai Tomato Paste, salt, white pepper and curcumin.
* Add fish broth and saffron . Cook until broth is boiling.
* Add rice and mix slowly. Simmer on low fire for 20 minutes.
* Add al alali Garden Peas and al alali Cut Green Beans. Mix.
* Simmer for 5 minutes.
* Serve hot.