| 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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