8 oz frozen calamari (225 g), 1 package, defrosted
1 lb medium shrimp (455 g), shell on, approx 35
½ lb fresh mussel (225 g), shell on
1 cup frozen organic peas (150 g), defrosted
1 lemon, juiced
2 tablespoons fresh parsley, chopped, plus whole parsley leaves for garnish
Nutrition Info
Calories 266
Fat 13g
Carbs 16g
Fiber 1g
Sugar 3g
Protein 19g
How to Make It
1. Step
In an medium pot over high heat, combine the rice, bay leaves, 2 tablespoons of butter, 1 teaspoon of salt, and 4⅓ cups (1 L) of water. Bring to a boil. Cover, reduce the heat to low, and simmer for 20 minutes, or until the rice is cooked and fluffy.
2. Step
Heat a large sauté pan over medium-high heat. Add a drizzle of olive oil. Toss in the peppers, onion, and garlic. Cook until the onion is slightly translucent, 8-10 minutes.
3. Step
Add the red pepper flakes, remaining teaspoon of salt, the tomato paste, and remaining cup (240 ml) of water. Stir, cover, and boil for 2-3 minutes.
4. Step
Add the calamari, shrimp, mussels, and peas. Stir and cover with the lid. Cook until the mussel shells open, 5-6 minutes.
5. Step
Remove the pan from the heat. Add the lemon juice, remaining 2 tablespoons of butter, and chopped parsley then stir.
6. Step
Transfer the cooked rice to a large bowl.
7. Step
Use a slotted spoon to scoop the seafood mixture over the rice. Stir to combine, add ½ cup (120 ml) of the seafood braising liquid, and stir once more.
