Seafood with rice
Description
Quick, easy, and budget-friendly! Rice and seafood go perfectly together, and the best part is that there's nothing complicated about preparing this dish. You can choose any seafood you like—I'll be using a ready-made seafood mix. In addition to onion and carrot, you can add other vegetables to taste: bell pepper, peas, corn, etc. As for the rice, low-starch varieties work best for this dish. Among long-grain rices, jasmine or basmati are great choices; among short-grain, Egyptian kamolino. These varieties absorb less moisture and remain fluffy when cooked.
Instructions
- 1
Step 1
Prepare all the ingredients from the list. Thaw the seafood in the refrigerator, then rinse. I used a seafood cocktail: boiled-frozen mussels, octopus, and squid.
- 2
Step 2
Rinse the rice in several changes of water to remove as much starch as possible. Then cover with cold water and set aside for now.
- 3
Step 3
Place the diced carrots and onions into a heated pan with oil.
- 4
Step 4
Sauté the vegetables until tender.
- 5
Step 5
Add the seafood.
- 6
Step 6
Cook, stirring occasionally, for 2–3 minutes. If a lot of liquid has accumulated, you can drain some of it off, but not completely.
- 7
Step 7
Then add minced garlic, soy sauce, salt and pepper to taste. If you have saffron, you can add a couple of pinches.
- 8
Step 8
Cook for another couple of minutes.
- 9
Step 9
Add the washed rice, draining off the water.
- 10
Step 10
Mix and pour in boiling water.
- 11
Step 11
Cook over high heat until the rice absorbs all the water, then cover with a lid, reduce the heat to minimum, and cook for another 10-20 minutes (until the rice is done, refer to the instructions on the package).
- 12
Step 12
Seafood with rice is ready. Serve hot.
- 13
Step 13
Garnish with chopped herbs before serving. Enjoy your meal!