Seafood Rice from Luiz.
Ingredients:
400 g of shrimp with shells
200 g of squid rings
200 g of mussels or clams (optional)
200 g of diced chicken (or only seafood, if you prefer a completely seafood dish)
2 cups of Carolina rice (or long-grain rice)
1 large chopped onion
3 cloves of chopped garlic
1 ripe tomato, peeled and chopped (or 200 ml of tomato pulp)
1 red bell pepper, cut into strips
1 bay leaf
4 tablespoons of olive oil
1 teaspoon of paprika
1 pinch of saffron (or turmeric)
1.2 liters of fish broth (or water with a fish bouillon cube)
Fresh chopped parsley
Salt and pepper to taste
Preparation method:
Heat the olive oil in a large pan and sauté the onion, garlic, and bay leaf until golden brown.
Add the tomato, paprika, and saffron, and cook for a few minutes.
Add the chicken (if using) and brown it.
Stir in the rice and mix well with the sautéed ingredients.
Add the hot broth and the bell pepper strips. Cook over medium heat for about 10 minutes.
Add the squid, shrimp, and mussels, season with salt and pepper, and cook for another 8–10 minutes until the rice is tender and the seafood is cooked.
Sprinkle with fresh chopped parsley and serve immediately, while still moist.