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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 10 |
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Read more . Also, do not be afraid of putting in the spices, including the salt. This dish contains A LOT of rice and seafood. You will need large amounts of seasoning to fully get the flavors. Ingredients:
ingredients |
7 cups water |
2 cups favorite white wine |
1 1/2 medium onions, diced |
2 green bell peppers, seeded and diced |
2 t. garlic, minced |
1/2 c. tomato paste |
1/3 c. canned peeled tomatoes |
1 1/2 t. black pepper |
5 bay leaves |
1/4 c. salt (you have a lot of rice and seafood so this amount is not salty) |
1/4 c. olive oil |
2 c. beer |
10 ounces medium shrimp, peeled and deveined |
10 ounces medium scallops |
10 ounces cubed firm-fish (i use halibut or salmon . . .any firm fish will do) |
10 ounces cleaned squid bodies, cut in large rings |
10 ounces boneless chicken breast, cut in strips |
1 1/4 c. long grain rice |
1 1/4 c. valencia rice (this is short grained spanish rice like risotto. . .which will do fine. . .or look in the spanish section of your grocery for short grain rice) |
4 mussels |
2 lobster tails, cut in half lengthwise |
Directions:
1. Preheat the oven to 400 degrees R. Combine all the ingredients, except for the mussels and lobster, into a large cooking pot and stir well. Cook on stove top over high heat for 15 minutes. Add the mussels and lobster, cover, and place in the oven for 35 minutes. Uncover and serve.
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