Greetings dear friends, welcome to my blog. Today I am once again joining the weekly contest Qurator's: Hive Top Chef! | The Food Memory. The food that brings back memories just happens to be one of my favorites. Seafood has always been my weakness, and when my mom wanted to spoil me, she'd make a delicious seafood and chicken rice dish. When I turned 15, I didn't have a party; instead, I chose to take a trip with my family and eat my favorite dish, seafood rice.
My mother will always be remembered, especially for her teachings, what I learned in the kitchen, and, of course, for this dish that I prepared to bring back memories and treat myself a little in her absence, just as she would have done.
I was shopping at the supermarket and found some great prawns—perfect for my recipe. They really looked fabulous. For this rice dish, I made a consommé using the heads and shells of the prawns and shrimp; it turned out delicious. That was the base for my rice, just like Mom used to make it. I hope you like the recipe.
Ingredients
- 20 grams fresh, peeled shrimp
- 150 grams of prawns
- 3 clove of garlic
- 160 g assorted vegetables (leek, green bell pepper, scallions, and sweet chili pepper)
- 2 cups of rice
- 128 grams of chicken breast, cut into small cubes
- 38 grams of carrots
- Salt and pepper to taste
- 2 teaspoon paprika
- 2 teaspoons of olive oil
Preparation
1.- Clean the shrimp by removing the heads, tails, and shells, and devein them. Wash them and cut them into small pieces. Next, season them with salt and pepper to taste. Set aside.
2.- Prepare the consommé by placing the shrimp and prawn shells and heads in a bowl. Add water until they are covered, then add 60 grams of seasoning, one clove of garlic, and salt to taste. Let it simmer until the heads and shells turn red and the seasonings have cooked through. Adjust the salt to taste and turn off the heat. Let the consommé rest for about 10 minutes.
3.- Once the time has elapsed, blend the consommé with the heads and shells of the prawns and shrimp—it will only take 5 seconds. Strain and set aside..
4.- I chopped the carrot and garlic into pieces.
5.- In a pot, add the chopped chicken, olive oil, seasonings, and salt to taste; stir and let it cook until the chicken is slightly browned. Then, add the garlic and carrots.
6.- Rinse the rice, add it to the pot with the chicken, and stir. Next, add two tablespoons of paprika, 4 cups of broth, adjust the salt to taste, and let it cook until the liquid has almost completely evaporated. At that point, add the seafood so that it releases its juices and doesn’t overcook. It will be ready when the shrimp turn red, the liquid has completely evaporated, and the rice is al dente.
We serve rice with chicken and shrimp—a truly memorable treat.
I hope you liked it, this has been my participation in Hive Top Chef competition. See you another time.
All photos are original, taken with my Xiaomi Redmi Note 15 Pro 5G cell phone. The editions were made with the application GridArt.
@hylene74