Seafood Rice Wiht Shrimp and Squid
- For the rice
- 300 grams Basmati rice
- 1 shallot
- 2 tablespoons Peanut oil
- 2 tablespoons mild Curry powder
- 500 milliliters Vegetable broth
Heat the oil in a skillet. Peel shallots, chop finely and saute until translucent. Stir in the curry and rice and sauté until coated. Add half of the vegetable broth. When the liquid hasbeen absorbed, add the remaining broth season with salt, cover and cook 12-15 minutes.
Cut the squid into 1 cm (approximately 1/2-inch) thick rings. Rinse peppers, cut in half, remove seeds and the white ribs and cut into diamonds of about 1.5 cm (approximately 3/4-inch) length. Rinse chile, halve lengthwise, remove the seeds and white ribs and finely chop. Peel garlic and chop finely.
Preheat the oven to 180°C (approximately 350°F). Heat the oil in a pan, add the garlic, peppers, chile and salt and saute 3 minutes. Add the squid to the pan, and cook 5 minutes. Add the shrimp to the pan and season with coriander, salt and pepper. Add the rice, transfer to a baking pan and bake 15 minutes or until the squid is tender. Serve sprinkled with chives.