Rice and Seafood Casserole | |||||||||||||||||||||||||||||||||||||||||||
Serves : 4 person(s) | |||||||||||||||||||||||||||||||||||||||||||
Ingredients | |||||||||||||||||||||||||||||||||||||||||||
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Preparation Method | |||||||||||||||||||||||||||||||||||||||||||
Clean shellfish and fish. Dice green peppers, onions, garlic and tomato. Heat the olive oil, saute vegetables until soft, add rice and saffron and cook for a few minutes over low heat. Add seafood and boiling fish stock. Simmer until rice is cooked to taste. The rice should not be dry but have a smooth light sauce. Decorate with chopped parsley. |
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