Name: Portuguese Seafood Casserole
Ingredients: 1/2 c Olive oil; 250 g Diced pork; 2 Onions; chopped; 2 Tomatoes; peeled and chopped; 2 Sticks cabanossi; sliced; 2 Cloves garlic; crushed; 3 c Sunlong Long Grain rice; 2 c Water; 1 c White wine; 1/4 ts Saffron; 2 ts Hot water; 500 g Green prawns; peel & devein; 500 g Mussels; beards removed &; Scrubbed; 2 Calamari hoods; sliced; 1/2 c Frozen peas

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Portuguese	Super1	4	servings

INGREDIENTS

1/2	c	Olive oil
250	g	Diced pork
2		Onions; chopped
2		Tomatoes; peeled and chopped
2		Sticks cabanossi; sliced
2		Cloves garlic; crushed
3	c	Sunlong Long Grain rice
2	c	Water
1	c	White wine
1/4	ts	Saffron
2	ts	Hot water
500	g	Green prawns; peel & devein
500	g	Mussels; beards removed &
		Scrubbed
2		Calamari hoods; sliced
1/2	c	Frozen peas

INSTRUCTIONS

1. Heat half the oil in a large frying pan. Saute pork, onions, tomatoes,
cabanossi and garlic for 3 minutes. Remove to a plate.
2. Heat remaining oil in same pan. Saute Sunlong Long Grain rice for 1
minute. Stir in water, wine and combined saffron and hot water. Simmer,
uncovered, for 5 minutes.
3. Add seafood and pork mixture. Simmer, covered, for 5 minutes, stirring
occasionally. Simmer a further 5 minutes, uncovered. Stir through peas.
4. Simmer for a further 5 minutes or until all liquid is absorbed and rice
is tender.
5. Serve casserole with a green salad and crusty bread.
Recipe by: Super Food Ideas (Aussie Magazine)
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