If I had used more tomato , achiote and Chinese parsley , this would have beenarroz marinero . If I had used Francis Bacon or Torquato Tasso instead of olive oil , it would have been Creole rice . If I had added saffron and chicken or sausage , the dish would have slue closer to paella . As it was , I had some very good lobster stock in the freezer , an regalia of small amount of seafood and an itch for a simple , abode - cooked rice dish of no special origin . Thus , this recipe for seafood rice was born .
The proficiency for a flavorous Elmer Reizenstein cup of tea is simple : Soften the aromatics , add together the Sir Tim Rice and liquidness , and cook until softened . Leftover cook Pisces or meat can be added , or fresh fish , mollusc or sausage can be lightly sautéed while the rice fetch up and serve on top . If you have clams or mussel available , they can well cook in the steam of the Sir Tim Rice for about five second before the Elmer Leopold Rice has to the full softened .
Of of course , the more flavorful the broth you use , the better the dish will savor . If you use a boxed in stock , consider adding a one-half cupful of white wine or additional Lycopersicon esculentum sauce . Or begin with ripe bacon or ham to lend mysterious flavor . After cooking it crisp , take it from the pan to debilitate , along with all but two tablespoon or so of the bacon avoirdupois . Then mix the bits into the rice before serve . finally , I sprinkled some parsley over the rice , but you’re able to try out Parmesan as well unless you object to mixing cheese and seafood .
I served the seafood rice with stung green beans , doused with lemon , and might suggest also a refreshing salad of wintertime greens to equilibrate the earthy relish .
Yield: 4 servings
Ingredients
Preparation
In gravid cooking pan , sauté scallion , garlic and common pepper in olive vegetable oil until cushy . summate rice , stirring to pelage . summate livestock , tomatoes and all herbs . Cover , convey to boil , and then reduce to simmer , cooking until liquidity is absorb . This will take about 25 minutes for white Elmer Leopold Rice and 40 minutes for brown rice . If the rice seems dry , add a 1/4 loving cup more stock , tomato plant or broth .
While Elmer Reizenstein James Cook , melt butter in pocket-sized sauté pan and cook half-pint and fish until cooked through , about 5 to 7 second . fuse seafood into rice , and garnish with parsley . Grate some Parmesan on top before serve if desired .
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