Showcase beautiful seafood in this gourmet rice dish.
Ingredients
- 1 tablespoon olive oil
- 8 green king prawns, peeled leaving tails intact, deveined
- 8 baby octopus, cleaned, halved
- 1 red onion, finely chopped
- 1 red capsicum, seeded, finely chopped
- 1 green capsicum, seeded, finely chopped
- 2 ripe tomatoes, finely chopped
- 1 tablespoon smoked paprika
- 2 teaspoons ground coriander
- 1 cup (200g) white long-grain rice
- 1 1/4 cups (310ml) water
- 1/2 cup (125ml) lemon juice
- 12 clams or pipis, cleaned
- Flat-leaf parsley leaves, to serve
- Lemon wedges, to serve
Method
- Step 1Heat the oil in a large frying pan over high heat. Add the prawns and cook for 2 minutes each side or until prawns change colour and curl. Transfer to a plate. Add the octopus to the pan and cook for 1 minute or until just tender. Transfer to a plate.
- Step 2Add the onion and capsicum to the pan and cook, stirring, for 5 minutes or until tender. Add the tomato, paprika and coriander and cook, stirring, for 2 minutes or until tomato softens. Add the rice, water and lemon juice and stir to combine. Bring to the boil. Reduce heat to low and cook, covered, for 10 minutes or until rice is almost tender. Add the clams, prawns and octopus and cook, covered, for 3-4 minutes or until liquid is absorbed and clams open. Remove from heat.
- Step 3Sprinkle with parsley and serve immediately with lemon wedges.
- High protein
- Low carb
- Low sugar
- Lower gi
Nutrition
2528 kj
Energy
10g
Fat Total
3g
Saturated Fat
4g
Fibre
77g
Protein
364mg
Cholesterol
982.14mg
Sodium
7g
Carbs (sugar)
47g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Amanda McLauchlan
- Publication: Notebook:
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