Coconut milk risotto
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Ingredients
- 100 g dried black-eyed beans, rinsed and sorted
- 200 g sarnabi or other clams
- 200 g shelled charru mussels or other mussels
- 200 g whole freshwater prawns
- 200 g squid rins
- 200 g crab meat, shredded
- 100 g peeled crab claws
- salt and pepper
- 5 tbsp. coconut oil
- 4 tbsp. chopped onion
- 2 tbsp. chopped red pepper
- 2 tbsp. chopped yellow pepper
- 2 tbsp. chopped green pepper
- 2 tbsp. chopped tomato
- 1 tbsp. chopped garlic
- 2 tbsp. chopped pimenta-de-cheiro or other mild chilli
- 100 g bacon lardons (optional)
- 230 g lon-rain white rice
- 200 ml unsweetened coconut milk
- 100 g dried salt shrimps
- 300 ml Fish Stock
- 1 tbsp. chopped flat-leaf parsley
- 2 tbsp. coriander leaves
Directions
- Soak the beans in plenty of cold water to cover for at least 6 hours or overnight. Drain the beans, put them in a pot and add fresh water to cover by 5cm. Cook over a low heat for 1 hour or until tender, but still firm to the bite. Drain and set aside.
- Season all the fresh shellfish with salt and pepper, keeping them separate. Leave to standfor 8 minutes.
- Heat the coconut oil in a large frying pan. Add the onion, the red, yellow and green peppers, tomato, garlic, chilli and bacon (if using) and sauté until golden brown.
- Add the rice to the pan and sauté, stirring, for 1 minute. Stir in the cooked beans. Add the squid to the pan, sauté briefly, then add the coconut milk. Cook, stirring often, for 10 minutes.
- Add the dried shrimps and fresh prawns, then the shredded crab meat, sarnabi, charru mussels and crab claws. Add the fish stock little by little, as needed. Adjust the salt while there is still liquid in the pan and add more if necessary.
- Cover and cook over a low heat until the rice and seafood are cooked through, but still firm to the bite. Discard any mussels and clams that have not opened. Sprinkle with the coriander and parsley. Remove from the heat, cover and let sit for 3 minutes before serving.Brazilian Food
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