Tomato Seafood Rice

Ingredients (serves 3–4)

Seafood

.300–400 g raw shrimp/prawns, peeled and deveined
(cut larger shrimp into chunks like in the image)

Rice & Base

.1½ cups long-grain white rice

.2½–3 cups seafood stock or water

.2 tbsp olive oil

Vegetables

.1 small onion, finely chopped

.2 cloves garlic, minced

.1 medium carrot, diced small

.½ cup green beans, sliced

.½ cup green peas

.½ cup sweet corn kernels

.1 medium tomato, chopped
or ½ cup canned crushed tomatoes

Seasoning

.1½ tbsp tomato paste (important for the deep color)

.1 tsp paprika (sweet, not smoked)

.½ tsp mild chili powder or black pepper

.Salt to taste

Garnish

.Fresh parsley leaves

.Lemon slices or wedges

Instructions:

1. Prepare the shrimp

.Lightly season shrimp with a pinch of salt and paprika.

.Set aside (do not cook yet).

2. Build the tomato base

.Heat olive oil in a wide pan or pot over medium heat.

.Add onion and cook until soft (about 4 minutes).

.Add garlic and cook 30 seconds.

.Stir in tomato paste and paprika; cook 1 minute to deepen color.

3. Add vegetables

.Add carrot and green beans; cook 2–3 minutes.

.Add chopped tomato (or crushed tomatoes) and simmer until slightly thick.

.Stir in peas and corn.

4. Cook the rice

.Add rice and stir to coat every grain in the tomato mixture.

.Pour in hot stock.

.Season with salt and pepper.

.Bring to a gentle boil, then reduce to medium-low.

.Cook uncovered or partially covered for 10 minutes, stirring once or twice.

5. Add shrimp

.Nestle shrimp into the rice.

.Cover and cook another 5–7 minutes, until:

.Rice is tender

.Shrimp are pink and just cooked

.Texture should be moist, fluffy, not soupy.

6. Finish

.Remove from heat.

.Let rest 3 minutes.

.Garnish with parsley and lemon slices.