I got inspired whilst on holiday in Portugal! This rice dish is everywhere in Portugal and comes in different variations so add whatever fish you like! The best thing about this? It is one pot!
1/2 red and green pepper, 1 large white onion, and 1 stick of celery finely diced.
2 large ripe tomatoes (grate them and discard the skins)
3 cloves garlic,
a handful of freshly chopped coriander and parsley,
1 tbsp finely chopped mint
500g total seafood/fish (I like to use prawns, squid, mussels a tin of crab meat as that’s what I basically had in Portugal but a good combination is also some white fish some prawns and squid, use what you have to hand and what takes your fancy i was told by the chef!)
1 tbsp olive oil (optional, you can use a low cal spray but I fell in love with the flavour the olive oil gives the dish, between 6 is 1 syn each or 4 1.5 syns each)
250g short grain rice
700ml vegetable/fish/chicken stock (whatever you want)
- In a large pot heat the olive oil with the garlic, peppers, onion and celery and cook for 5-10 minutes, or until soft.
- Add the tomatoes and a generous pinch of salt and pepper and cook for a further 3-5 minutes.
- Stir in the rice and stock and cook for 5 minutes.
- Add the seafood, coriander and mint, stir, cover with a lid and cook for a further 5-10 minutes.
Traditionally this is made in a clay pot but the beauty of it is its a one-pot dish with the base being the vegetables, rice and stock and then you can add any fish or meat you want!
Love Emily, The chef who slims. x