I fell in love with this dish when I was in Macau. I remember tasting the best Seafood Rice in Restaurante Litorial. I started missing it within 1 week after Im back and decided to try making it on my own. This is my 2nd attempt, although Cason says that its nice, I still feel that something is missing...maybe it was the commradeship of food tasting with the gals...
Ingredients: (serves 4)
10 - 15 pcs Fresh Prawns (Remove head and shells but keep the heads)
1 - 2 Medium size Squid (Cut into rings)
200g Bantang Fish (Other fish options are ok, I find that this gives a sweet taste to the rice)
2-3 Cloves of Garlic (Chopped finely)
1 large brown Onion (Diced)
2-3 Tomatoes (Remove seeds and diced)
1 Tbsp Tomato Paste
1/2 Tsp Salt
1/2 Tsp Cayenne Pepper (Can be found in Carrefour) Alternatively, use Chilli powder
1/2 Tsp Pepper
1/2 Tsp Parsley flakes
1 1/2 cup Rice (Preferably short grain rice)
3 cups of Chicken Stock
200ml of White Wine or Apple Juice
1) Stir fry the prawn heads, Squid and prawns for 2 mins.
2) Add White wine and cook for another 2 mins.
3) Turn off heat and dish the seafood out, leave the remaining liquid in a cup to be used later.
4) Stir fry the garlic, followed by onions. Once they are slightly brown, add the rice and continue stirring for 3-4 mins.
6) Add the seafood liquid, tomatoes, tomato paste, salt, pepper, cayenne pepper, parsley flakes.
7) Transfer the ingredients into a claypot. Add the chicken stock such that it covers the rice. Cook at low fire for 10 mins.
8) Stir in the seafood and fish. Simmer for another 5 mins.
Note: The rice is meant to be wet. Serve hot immediately.