Arroz de Marisco (Portuguese seafood ice cream)

Name: Arroz de Marisco (Portuguese seafood ice cream)
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 8 deep-frozen raw shrimps, headless in shell (approx. 250 g); 1 package (500 g/ cut 450 g) frozen Frutti di Mare, pre-cooked, glazed; 1 medium onion; 3 Garlic cloves; 1 (approx. 450 g) red and green pepper; 250 g Tomatoes; 4-5 Tbsp Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Bay leaf; 7-10 Tbsp Sweet peppers; 1/8 l dry white wine; 250 ml clear broth (or water); 1 package (500 g) strained tomatoes; 250 g Long grain rice, parboiled; 1/2 bunch fresh cilantro; 1 TABLESPOON Lemon juice to drizzle on; 7-10 Tbsp Lemon

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

8 deep-frozen raw shrimps, headless in shell (approx. 250 g)
1 package (500 g/ cut 450 g) frozen Frutti di Mare, pre-cooked, glazed
1 medium onion
3 Garlic cloves
1 (approx. 450 g) red and green pepper
250 g Tomatoes
4-5 Tbsp Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Bay leaf
7-10 Tbsp Sweet peppers
1/8 l dry white wine
250 ml clear broth (or water)
1 package (500 g) strained tomatoes
250 g Long grain rice, parboiled
1/2 bunch fresh cilantro
1 TABLESPOON Lemon juice to drizzle on
7-10 Tbsp Lemon

Directions

1
Defrost shrimps and seafood separately on a sieve. Peel onion and garlic and dice finely. Clean, wash and drain the peppers and tomatoes and cut them into small cubes
2
Wash the shrimps and, except for the caudal fins, peel and remove the intestines. Heat 2 tablespoons of olive oil in a large pot, fry the prawns for 2-3 minutes, turning them over. Season with salt and a little pepper and remove
3
Add 2-3 tablespoons of oil to the hot frying fat, add onion, garlic, vegetables and bay leaf and braise for about 10 minutes. Stir in between. When the vegetables are almost mushy, season them well with about 1 tsp salt, some pepper and paprika. First pour in the white wine and bring to the boil, then add the stock (or water) and the strained tomatoes and bring to the boil. Add rice and simmer for 15-20 minutes at medium heat, stirring occasionally
4
Rinse seafood under cold water and drain. After 15-20 minutes, when the rice is still al dente, add the seafood and simmer for about 5 minutes. Place the shrimps on top and cover them and let them swell for about 5 minutes on the switched off hotplate.
5
Wash the coriander, shake dry and chop coarsely. Sprinkle the finished seafood ice cream with lemon juice. Garnish with lemon wedges and sprinkle with coriander
6
waiting time approx. 2 hours