The recipe is based on the recipe listed here along with a few tips from Shyja's friend.
The recipe calls for a variety of rice used in Portugal. Basmati will not do for this dish since the final form is rice in a broth. Basmati will I suspect turn into squishy mass in such a case. Since I couldn't get my hands on the exact variety of Portuguese rice, I had to settle on Spanish Paella rice instead. This in my opinion is a very good substitution.
- 1 onion - chopped fine
- 4 cloves of garlic - chopped fine
- 2/3rds of a can of peeled plum tomatoes
- 1 capsicum
- 1 400g pack frozen raw "Fruits de Mer" - this includes prawns, mussels, scallops, squid, etc
- Paella rice - I used a 300 ml cup and filled it to the brim with rice. This serves 4-5
- 2 cubes of Maggi chicken cubes
- 4-5 crab sticks
- Fresh coriander for garnishing
- 1 tablespoon oil - I used olive oil
- Salt to taste
- Add 1 tablespoon Oil to the saucepan.
- Add chopped onion and garlic and fry till transparent. Add the chopped capsicum and cook for about 30 seconds.
- Add 2/3rds of the tin of peeled plum tomatoes and cook till some of the tanginess of the tomatoes is gone.
- Add washed Paella rice to the saucepan and mix well.
- Add 3 cups of water to the saucepan. The volume of water should be 3 times the volume of rice. Top up the water in case you have a danger of it getting dry.
- Add the 2 cubes of Chicken stock to the cooking rice.
- When the rice is halfway done, throw in the sea food(fruits de mer) and let it cook until rice is done. This shouldn't be longer then 7-8 mins.
- When the rice is done, switch off the heat. The result should be rice in a very watery broth.
- Add the crab sticks and mix.
- Sprinkle fresh coriander on top.