We teach this recipe in one of our cooking classes. Book a cooking class in Cascais here
Ingredients:
500g of mixed seafood (shrimp, mussels, clams, squid, etc.)
2 cups of long grain rice
1 onion
2 garlic cloves
2 ripe tomatoes
1 red bell pepper
1 green bell pepper
1/2 cup of olive oil
1/2 cup of white wine
4 cups of fish stock or water
1/2 cup of chopped parsley
Salt and pepper to taste
Instructions:
Clean the seafood and set aside.
Peel and chop the onion and garlic.
Dice the tomatoes and bell peppers.
In a large pot, heat the olive oil and saute the onion and garlic until soft.
Add the tomatoes and bell peppers and sauté for a few more minutes.
Add the rice and sauté for a few minutes until it starts to turn transllucent.
Pour in the white wine and stir well.
Add the fish stock or water, salt and pepper, and bring to a boil.
9. Reduce the heat and let the rice simmer for about 10-15 minutes, or until it's almost cooked.
Add the mixed seafood and let it cook for about 5-10 minutes, or until the seafood is cooked through.
Stir in the chopped parsley and serve hot.