Recipe Ingredients: (enough for 2 "double for 4")
While that is doing, place a frying pan or wok on the stove with a little olive oil, and once hot add the garlic, onion, mixed peppers, chilli salt and black pepper as well as the bay leaves. Cook these until golden and at this stage add the chicken, quickly seal it and as soon as is sealed add the paprica and the vodka cook for a further 1-2 minutes and then add the diluted tomato paste, cook for about 7 minutes, and then add the frozen or fresh sea food... either will only take around 3-4 minutes to cook as you want it just cooked not overcooked, as overcooked seafood becomes rubbery and hard.
Once cooked drain the rice and while draining pass boiling water through it to remove excess starch, then throw in with the sauce mix well let it rest a couple of minutes to absorb all flavour and serve decorated with a little coriander.
- 250grs basmati rice
- 2 chicken thighs skinless and boneless (cubed)
- 2 hand full of mixed seafood (the one I chose had: prawns, mussels, calamari rings and clams "optionally you can have these fresh")
- 2 garlic cloves (minced)
- 1 onion (diced)
- 1 hand full mixed frozen peppers (or alternatively 1 red pepper diced)
- 1 red chilli (minced)
- 1 lid of vodka
- 1 soup spoon of turmeric
- 2 soup spoons of tomato paste (diluted in a little water)
- a little olive oil + some salt and black pepper + a couple of bay leaves
While that is doing, place a frying pan or wok on the stove with a little olive oil, and once hot add the garlic, onion, mixed peppers, chilli salt and black pepper as well as the bay leaves. Cook these until golden and at this stage add the chicken, quickly seal it and as soon as is sealed add the paprica and the vodka cook for a further 1-2 minutes and then add the diluted tomato paste, cook for about 7 minutes, and then add the frozen or fresh sea food... either will only take around 3-4 minutes to cook as you want it just cooked not overcooked, as overcooked seafood becomes rubbery and hard.
Once cooked drain the rice and while draining pass boiling water through it to remove excess starch, then throw in with the sauce mix well let it rest a couple of minutes to absorb all flavour and serve decorated with a little coriander.
10 comments:
I would love, love to try this!!! Send some my way, ok?
you know I would if I could, sorry to tease you and all I can offer is the photo.. lol :)
Well when you have it your way it just is better, isn't it?! I'm starting to become a fan of basmati rice too, so I know this recipe is off the hook!
Thanks Desmone007, basmati is very good, and I do love seafood, I do prefer it very fresh, sad I couldn't have it very fresh had to be frozen. But you right it was nice.. thx 4 visit and comment. cheers!!
Lol, there is a recurring theme: the vodka!! :))
Well I was offered a big bottle of vodka and I don't drink I had to think things where I can use it lol so Vodka plays a big role for now, not long ago Port was playing that part in my dishes...Vodka is great for "falmbés" and has a nice flavour as does Rum. yum yum rum on food :) thx 4 visit and comment. :) xxx
Oh man, oh man this looks wonderful! It clearly has been too long since I have been to your site, I miss too many wonderful things!
Yup too long M gourmet, than you loose the plot, as I post regularly. hehe but thank you for coming back and for comment :) xx
This sounds marvelous. I was just down on the coast of Georgia (US) and brought back some shrimp and I thinks I will give this a try. Thanks for sharing...
Thank you loads Gaston, appreciated your visit and comment. :) if you get a chance let me know how it turned out :)
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