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海鲜饭Seafood Stew Rice

海鲜饭Seafood Stew Rice

材料
A:橄榄油3-4汤匙、大葱½粒(剁碎)、蒜20克(剁碎)、番茄1粒(切丁)、酸柑汁3-4汤匙、盐适量、研磨胡椒粒适量
B:油2汤匙、辣椒粉1汤匙、糙米300克(洗净沥干)、清水或鸡汤3杯
C:青口4只(擦洗干净)、蟹柑4只、大虾10只(去壳,以少许糖腌好)、 鱿鱼4只(洗净切段)、鸡胸肉200克(切丁)、盐适量、研磨胡椒粉

做法
1.在镬内热少许油,爆香大葱与蒜约1分钟,加入剩余材料A炒匀 。(图1-2)
2.加入鱿鱼、虾与鸡肉,炒在1分钟后加入糙米,并注入鸡汤或清水煮至滚。(图3-4)
3.加入青口以大火煮2-3分钟至开口。(图5)
4.转小火,继续焖煮至饭浓稠。(图6)
5.以少许盐及胡椒粉调味。

INGREDIENTS
A: 3-4 tbsps extra-virgin olive oil, ½ onion (diced), 20g garlic (finely chopped), 1 large tomato (diced),3-4 tbsps fresh lime juice, salt to taste, freshly ground pepper
B: 2 tbsp oil, 1 heaped tbsp chilly flakes, 300g Brown Rice (washed and drained), 3 cups water or chicken broth
C: 4 mussels (scrubbed), 4 crab claws, 10 large shrimp (shelled, marinated with a little sugar), 4 cleaned squid (cut into thin rings), 200g chicken breast meat (cut small), salt to taste, freshly ground pepper

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METHOD
1.In a large saucepan, heat the olive oil, saute the garlic and onion for 1 minute, add in the rest ingredients A. (pic 1-2)
2.Add in squid, prawns and chicken meat, cook for 1 minute, and then add in Brown Rice and stock or water, bring to a boil. (pic 3-4)
3.Add in the mussels and cook 2 to 3 minutes over high heat until they open. (pic 5)
4.Turn to low heat and continue simmering until the rice it has the texture of a very loose risotto, about 4 minutes longer. (pic 6)
5.Season to taste with salt & pepper.

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