seafood rice

Here's what you need: ground cumin, ground coriander, ground turmeric, ground cardamom, black pepper, ground cloves, nutmeg, vegetable oil, medium yellow onion, garlic, small tomato, cinnamon stick, salt, vegetable stock cube, fresh cilantro, xawaash, basmati rice, hot water, red food coloring, orange food coloring, raisin, large russet potato, orange food coloring, oil, medium yellow onion, red bell pepper

Somali Bariis By Amal Dalmar Recipe by Tasty

cumin

coriander

turmeric

cardamom

black pepper

cloves

nutmeg

vegetable oil

yellow onion, thinly sliced

garlic,

tomato,

cinnamon

salt,

vegetable stock cube

cilantro,

xawaash, xawaash

basmati rice, soaked

water

drop red food coloring,

orange food coloring,

raisin

russet potato,

oil,

red bell pepper, sliced

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Make the xawaash: In a medium bowl, combine the cumin, coriander, turmeric, cardamom, black pepper, cloves, and nutmeg. Set aside.

Heat a medium oven-safe pan over medium-high heat. Add the vegetable oil, onion, tomato, garlic, and cinnamon stick. Cook until the onions have softened slightly, 5-6 minutes.

Season with salt, then add the vegetable stock cube and cilantro. Cook for 1 minute, breaking up the stock cube.

Reduce the heat to medium, then stir in the xawaash and soaked rice. Cook for about 3 minutes so rice grains lightly toast.

Pour in the hot water and increase the heat to high to bring to a boil. Cover the pot, transfer to the oven, and bake for 20 minutes. Check periodically to be sure the rice has enough water.

Remove the cooked rice from the oven and drizzle the red and orange food colorings on top. Gently mix so there are different colored grains.

Sprinkle the raisins over the hot rice, cover, and set aside.

To prepare the topping, mix the potatoes with the orange food coloring in a medium bowl (wear gloves to avoid stained fingers!).

Heat about 1 inch ( 2 cm) of oil in a large heavy-bottomed saucepan. Add the potatoes and cook for 5-6 minutes, then transfer to a baking sheet lined with paper towels to drain the excess oil.

In the same oil, fry the onion slices until browned and crispy, 2-3 minutes. Add the red peppers cooking for an additional minute. Drain on paper towels.

To assemble the rice, transfer the pilaf to a large serving platter. Top with the fried potatoes, crispy onions, and red bell peppers.

https://vid.tasty.co/output/97161/landscape_480/1528148540

This impressive Spanish one pot, with monkfish, king prawns and mussels, is perfect for feeding a crowd at a dinner party

Seafood paella

20-24 raw shell-on king prawns

olive oil

monkfish,

onion,

paella rice

garlic cloves, sliced

tsp smoked paprika

cayenne pepper (optional)

saffron

½ x 400 grams can chopped tomatoes (save the rest

mussels, cleaned

frozen peas

frozen baby broad beans

parsley leaves, roughly chopped

onion, roughly chopped

½ x 400 grams can chopped tomatoes

garlic cloves, roughly chopped

chicken stock cube

star anise

Peel and de-vein the prawns, reserving the heads and shells. Return the prawns to the fridge.

To make the stock, heat the oil in a large pan over a medium-high heat and add the onion, tomatoes, garlic, and reserved prawn shells and heads. Cook for 3-4 mins, then pour in 2 litres of water and add the stock cube and star anise. Bring to a boil, then simmer for 30 mins. Leave to cool slightly, then whizz in batches in a blender or food processor. Strain through a fine sieve.

Heat the oil in a large paella pan or an extra-large frying pan. Brown the monkfish for a few mins each side, then remove and set aside. Add the onion and fry for 4-5 mins until softened.

Stir in the rice and cook for 30 secs to toast. Add the garlic, paprika, cayenne (if using) and saffron, cook for another 30 secs, then stir in the tomatoes and 1.5 litres of the fish stock. Bring to the boil, then turn down to a simmer and cook, stirring, for about 10 mins (the rice should still be al dente). Return the monkfish to the pan with the prawns, mussels, peas and broad beans.

Cover the pan with a large baking tray, or foil, and cook on a low heat for another 10-15 mins until the mussels are open and the prawns are cooked through. Scatter over the parsley before serving.

Here's what you need: large yellow onions, vegetable oil, diced tomato, tomato paste, habanero pepper, curry powder, garlic powder, ground ginger, mixed dried herbs, chicken bouillon cubes, long grain rice, frozen mixed vegetable, water

Ghanaian Jollof Rice By Tei Hammond Recipe by Tasty

yellow onions, roughly chopped

vegetable oil,

oz diced tomato, 2 cans

tomato

habanero pepper

curry powder

garlic powder

ginger

herbs

chicken bouillon cubes, crushed

½ cups long grain rice, rinsed

vegetable

Add onions and 2 tablespoons of oil to a blender and pulse until smooth. Transfer to a medium bowl.

Add the diced tomatoes, tomato paste, and habanero pepper to the blender, and pulse until smooth. Transfer to a separate medium bowl.

Heat the remaining ⅓ cup (80 ml) of oil in a large, heavy-bottomed pot over medium heat.

Once the oil is shimmering, add the onion puree and cook until the water has cooked out and the puree is starting to brown, about 10 minutes.

Stir in the tomato puree and add the curry powder, garlic powder, ginger, dried herbs,  and crushed bouillon cubes. Cook for 20-30 minutes, stirring occasionally, until the stew has reduced by half and is deep red in color.

Add the rice, mixed vegetables, and water. Bring to a boil, then reduce the heat to low and cover the pot with foil and a lid. Simmer for another 30 minutes, until the rice is cooked through and the liquid is absorbed.

This Puerto Rican style Arroz con Mariscos (Seafood Rice) is a one-pot meal, full of amazing seafood flavor, deliciously moist, and hyper flavorful!  Best of all, it&#039;s very easy and economical to make, making it perfect for any day of the week!

Arroz con Mariscos (Puerto Rican Seafood Rice)

1½ lbs frozen seafood mix (or seafood of your chose)

rice (rinsed)

onion

red pepper (or red pimiento pepper) (chopped)

tbsp sofrito

Sazón

cilantro

garlic (chopped)

tbsp oil

salt (to taste)

Rinse frozen seafood under cool water.  Set aside in a bowl, cover, and place in the refrigerator until ready to use.Note: If using additional squid as I did, rinse (cleaned) pieces under cool water and cut the body into 1/2 inch rings, leaving the tentacles whole. Place in a bowl and set aside in the refrigerator until ready to use.

In a caldero or dutch oven pot, add the oil and heat over medium heat for a few seconds.Add the chopped onion and stir. Cook for a few minutes until onions are translucent.

Add the red pepper or red pimiento and garlic.  Stir and cook for a few seconds.

Add the sazon and sofrito.  Stir and cook for 1 minute.

Add the squid rings and tentacles to pot.  Stir and cook for 1-2 minutes.

Add the seafood mix to the pot and stir.  Cook all contents together for 1-2 minutes.  Do not cook longer! (You will start to notice the seafood starts to release its own natural juices which add amazing seafood flavor to the rice!)

While the seafood is sauteing, add the 2 cups of uncooked rice to a bowl with enough water to cover.

Using your hand, move the rice around in the bowl. You will start to see the water turn cloudy white. (This is the talc coating &quot;peril&quot; that helps preserve rice)

Strain rice and repeat the process until the water runs pretty clear about 2 or 3 times.

Add the rice to the pot and then add 1½ cups of water.Note: You will know you have added sufficient water when a large spoon can rest on top of rice almost fully submerged, (look at post for reference)Add more water if needed or remove some if needed.

Add salt to taste to pot. Stir all together. (Note: For this much rise, I add about a teaspoon of salt)

Leave rice uncovered and bring to a boil.Allow water to evaporate from rice, for about 5 minutes. (You will start to see bubbles start to form on the top of rice.)

After water has evaporated, use a large spoon and stir rice in a circular motion.  Note: Be careful not to stir so hard as to disturb the “pegao” (crispy bottom) that has built on the bottom of the pot.

Lower heat to medium low and cover pot immediately with lid.  Cook rice for 15 minutes. (DO NOT lift lid during this time or rice will stun and not cook well)

After 15 minutes, lift lid and stir rice again.Top rice with chopped cilantro and cover the rice pot again. Cook for another 15-20 minutes.

After 15 minutes, stir rice one last time.Rice is done and ready to serve. Enjoy!

Rinse and Cook the Rice

Add 3 cups of water. You will know you have added a sufficient amount of water when the spoon can rest on top of rice and is fully submerged.

Water Measurement for Long Grain Rice

Arroz Marinero o Arroz con Mariscos is a traditional and popular rice dish from the Atlantic Coast of Colombia. It is made with a combination of seafood, vegetables and Colombian spices. I used shrimp, clams and white fish in my recipe, which are typical ingredients used to make the dish, but most people in Colombia

Colombian-Style Seafood Rice Recipe

vegetable or canola oil

white rice

seafood stock

Salt

white onion

garlic

red bell pepper (diced)

green bell pepper (diced)

tomato paste

achiote powder

fresh cilantro (finely chopped)

carrots

peas

parsley

Heat 1 tablespoon of oil over medium heat in a saucepan, add the rice, stir until well coated and cook for about one minute stirring often. Add the seafood broth and salt, bring to a boil until the broth is evaporated, reduce heat to low, cover and let simmer for about 15 minutes or until the rice is tender. Remove from the heat and set a side.

Heat the remaining oil over medium heat in a large sauce pan, add the onions, red bell pepper, green pepper and garlic, stir often and cook until the vegetables are tender, about 7 minutes.

Add the tomato paste, cumin, achiote powder, salt, pepper and half of the fresh cilantro. Cook for another 5 minutes, stirring often. Add the raw seafood, stir and cook for about 3 minutes.

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