Shellfish and red rice stew 

Shellfish and red rice stew
402 kcal

(0)

Difficulty:easy
Preparation:30 min
Ready in:80 min
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1 serving contains (Percentage of daily recommendation)
Calories402 kcal(20%)
Protein48 g(96%)
Fat9 g(11%)
Carbohydrates29 g(11%)
Added Sugar0 g(0%)
Roughage3 g(10%)

Recipe Development: EAT SMARTER

Ingredients

For servings

1 tablespoonvegetable oil
1large onions roughly chopped
2 clovesgarlic finely chopped
⅜ cupsdry white wine
1 ⅔ cupsSieved tomatoes or passata
¾ cupsred Rice thoroughly rinsed and drained
1 ⅔ cupsPrawn peeled apart from the tail, deveined
1 ⅔ cupsSquid ring
8Scallop shelled
1lemons juiced
2fresh tomatoes finely diced
cayenne pepper
Chili powder
1 tablespoonparsley roughly chopped

Directions

1 Heat the oil in a large saucepan and fry the onion and garlic until translucent. Deglaze with the wine and add approx. 400 ml water and the sieved tomatoes. Add the rice and cook gently over a moderate heat for approx. 50 minutes until cooked through.
2 Add the prawns, squid and scallops, lemon juice and diced tomatoes for the last 5-10 minutes of cooking time. Ensure the seafood is cooked through.
3 Season to taste with salt, cayenne pepper and chilli powder. Serve garnished with parsley.
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