- 2 1⁄2 cups brown rice
- 1.5 litres vegetable stock
- 2 Tbsp olive oil
- 1 medium onion, diced
- 2 tomatoes, diced
- 1 medium zucchini, sliced
- 100g green beans
- 1 Tbsp each of sea salt and pepper
- 1 Tbsp turmeric
- 2-3 cloves of garlic
- Chopped 200g squid, cut into rings
- 300g firm fish chunks
- 12 medium king prawns
- 18-24 fresh mussels
- 2 lemons juice and some zest
- 1⁄2 cup parsley chopped
Sauté onions, garlic & turmeric in some vegetable stock. Add rice to remaining stock and cook, covered, on low heat (absorption method) until most of the liquid is absorbed.
Marinate the seafood in lemon juice, garlic, and oil. Cook seafood and vegetables separately in a hot pan or wok for 2-3 minutes. Add the rice with all the juices and mix well, leaving for a few minutes for flavours to saturate the rice.
Check seasoning and sprinkle with parsley. Garnish with extra lemon wedges. Add the cooked fish last, folding gently through the rice to avoid breaking. Only serve mussels that have opened.
© Chirosports Coogee Pty Ltd