Seafood Rice
A quick and flavorful side dish, this rice pairs well with just about anything.
Ingredients
- 2 cups washed par-boiled rice
- 1 shallot
- 2 garlic cloves minced
- 2 baby bell peppers red and green
- ½ lb langostino lobster tails
- ½ lb peeled and deveined shrimp
- 4 tbsp old bay divided
- 3 tbsp green seasoning
- 3 cups chicken stock
- 1 tbsp turmeric
- 1 tsp smoked paprika
- 1 handful parsley minced
- 2 tbsp oil
- 2 tbsp unsalted butter
- 1 pinch saffron threads optional
Instructions
- In a bowl, season seafood with half of old bay and paprika. Set aside.
- To a pot on medium-high heat, add in oil. Once hot, add in onion and bell pepper. Sauté until softened. Add in garlic and sauté until fragrant.
- Add rice to the pot and toast for 1 minute. Add in chicken stock, turmeric, and saffron threads if using, and stir. Lower heat to a simmer and cover. Let simmer for 20 minutes. Do not touch rice during this time.
- In a skillet on medium heat, add butter. Once melted, cook seafood until completely cooked through. This should take about 4 minutes
- Fluff rice, add in seafood and stir to combine. Serve immediately or store for up to two days in the refridgerator.