Seafood with rice and peas

Name: Seafood with rice and peas - Iulia N.
Ingredients: 500 g frozen seafood 500 g peeled frozen shellfish 250 g peas 1 bunch green onions 1 bunch fresh parsley green basil 1 glass white wine 1 red bell pepper 1 glass parboiled rice 6 cloves garlic 1/2 tea

Fish - Seafood with rice and peas by Iulia N. - Recipia

Seafood with rice and peas When guests arrive for lunch without much time to prepare, a bag of frozen seafood can solve the meal. That's how I came to make this combination with rice, peas, mussels, peppers, and white wine. It’s a simple recipe, prepared in one wok, and the 10 minutes of cooking under the lid is enough for the rice to soften and the ingredients to combine. Quick Info Preparation time: not specified in the original recipe Cooking time: 10 minutes Total time: approximately 10 minutes of cooking, plus the time needed to clean and chop the vegetables Servings: the quantity is suitable for a larger meal; the exact number of servings is not specified Difficulty: easy Recipe type: quick lunch with seafood, rice, and vegetables Ingredients 500 g frozen seafood 500 g frozen shelled mussels 250 g peas 1 bunch of green onions 1 bunch of fresh parsley Fresh basil, for garnish 1 glass of white wine 1 red pepper 1 glass of parboiled rice 6 cloves of garlic 1/2 teaspoon turmeric or curcuma 1/2 teaspoon ginger powder 1/2 teaspoon dried lemongrass 50 g oil 50 g butter Salt, to taste Preparation method 1. Clean and wash the vegetables. Chop the green onions and parsley finely, and slice the garlic. Cut the red pepper into thin strips, julienne style. 2. Place a large wok on the heat and add the butter along with the oil. When the butter has melted, add the seafood, mussels, and peas. 3. Add the red pepper, green onions, and garlic. Pour in the white wine and gently stir so that the ingredients are evenly distributed in the wok. 4. Add the parboiled rice, then add salt, turmeric, ginger powder, and dried lemongrass. Stir again. 5. Pour in enough water to cover the ingredients. The original recipe does not specify an exact amount, so add enough water for the rice to cook in the liquid from the wok. 6. Cover the pot and let the dish simmer for 10 minutes. The rice should be cooked, and the liquid should have combined with the other ingredients. 7. Finally, sprinkle a lot of chopped fresh parsley on top. Garnish with basil leaves and serve the dish hot. It’s important for the wok to be large enough, as the volume of ingredients is quite significant, especially after adding the rice and water. Stir carefully, without crushing the mussels or breaking the seafood too much. Why I make this recipe often I make it when I need a hearty lunch but don’t want to prepare multiple dishes. The main ingredients are easy to keep in the freezer, and the combination of seafood, mussels, rice, and peas forms a complete dish in one pot. It’s also handy when unexpected guests arrive. It doesn’t require a separate side dish, and the rice absorbs some of the aromatic liquid from the wine, butter, and spices. The parsley and basil are added at the end to keep their flavor fresh. Tips Use a large enough wok so that the ingredients can be stirred without spilling or overflowing. Cut the pepper into narrow strips so that it cooks at the same time as the onion and peas. Add enough water to cover the ingredients, not a fixed amount. The necessary quantity may vary depending on the size of the pot and the type of parboiled rice used. Salt and spices should be added along with the rice. If the seafood or mussels are already salty, it’s better to start with a small amount of salt and adjust the taste at the end. Add the parsley only after the dish has cooked, not at the beginning. This way, it retains its aroma and color better. Substitutions The recipe specifically uses frozen seafood and frozen shelled mussels. No substitutions for these ingredients are indicated in the original source. The rice is mentioned as being parboiled, so it is not recommended to substitute it with a type of rice that requires a much longer cooking time without adjusting the amount of water and boiling duration. For greens, the recipe includes fresh parsley for serving and basil for garnish. These can be adjusted to taste but are part of the original combination. Variations The amount of spices can be adjusted according to preferences. Turmeric, ginger, and lemongrass are used in small amounts to complement the flavor of the seafood without overpowering it. If you prefer a dish with more vegetables, the proportion of peas and peppers can be increased within the limits of available ingredients, but enough water must be kept for cooking the rice. For a milder wine flavor, less than the indicated amount can be used, but the original recipe calls for a glass of white wine. No additional spices beyond those mentioned need to be added. Serving ideas Serve the seafood with rice and peas immediately after cooking, while it’s hot. Top generously with fresh parsley and use basil for garnish. The dish can be served directly from the wok, especially if brought to the table for multiple people. The rice and peas make it hearty enough for lunch without needing a separate side dish. Frequently asked questions Can I use frozen seafood directly? Yes. In the original recipe, both the seafood and the mussels are frozen and added directly to the wok along with the peas. What kind of rice is used? A glass of parboiled rice is recommended. The recipe does not specify a particular variety, but it’s important to note that the cooking time mentioned is 10 minutes. How much water should be added? Pour in enough water to cover the ingredients. No exact measurement is provided, as the requirement depends on the amount of rice, the pot, and how much liquid is already in the dish from the wine and frozen ingredients. Can the wine be omitted? White wine is part of the original recipe and is added along with the vegetables and seafood. If you do not use it, keep in mind that the final taste will be different, and the liquid in the recipe will be less. When should the parsley and basil be added? Parsley is sprinkled at the end, after cooking. Basil is used for garnish, also at serving time. Nutritional values The values are estimates, as the exact volume of the glass of rice, the amount of absorbed water, and the number of servings are not specified. For the entire recipe, the estimate is approximately 2,500-2,800 kcal, 140-160 g protein, 230-270 g carbohydrates, and 85-105 g fats. If the dish is divided into four servings, one serving would have approximately 625-700 kcal, 35-40 g protein, 58-68 g carbohydrates, and 21-26 g fats. The majority of fats come from oil and butter, while proteins are mainly provided by seafood and mussels. The rice and peas contribute to the carbohydrate content. Storage and reheating Seafood with rice and peas is best served immediately, but leftovers can be stored in the refrigerator in a closed container and consumed as soon as possible. Since the dish contains seafood and rice, do not leave it at room temperature for long. When reheating, heat only the amount that will be consumed. If the rice has dried out, a little water can be added to the pot, then the dish is heated until warm again. Repeated reheating is not recommended. Tags: seafood, rice, peas, mussels, quick lunch, wok recipes

Preparation

Clean and wash the vegetables. Chop the onion and parsley finely, slice the garlic. Cut the red pepper into thin strips (julienne). In a large wok, melt the butter in oil and add the seafood, clams, and peas. Add the pepper, onion, and garlic along with the wine. Mix, add the rice, salt, and spices. Pour in enough water to cover and simmer with the lid on for 10 minutes. Serve with plenty of fresh parsley. Garnish with basil.

Preparation

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