Riz aux Fruits de Mer

Riz aux Fruits de Mer is a vibrant Moroccan rice dish infused with aromatic spices and a medley of fresh seafood. This hearty and flavorful dish transports you to the Moroccan coastline with every bite.

Ingredients

• Basmati rice - 150 g
• Mixed seafood (shrimp, mussels, calamari) - 300 g
• Olive oil - 2 tbsp
• Onion, finely chopped - 1 medium
• Garlic, minced - 2 cloves
• Red bell pepper, diced - 1
• Tomato, diced - 1
• Fish stock or water - 400 ml
• Paprika - 1 tsp
• Cumin - 1 tsp
• Coriander - 1 tsp
• Salt - to taste
• Black pepper - to taste
• Fresh parsley, chopped - 2 tbsp
• Lemon wedges - for serving

Steps

1. Rinse the basmati rice under cold water until the water runs clear, then soak it in water for 20 minutes.
2. In a large skillet or paella pan, heat the olive oil over medium heat and sauté the chopped onion until translucent, about 5 minutes.
3. Add minced garlic and diced red bell pepper to the skillet, stirring for another 3 minutes until softened.
4. Stir in the diced tomato, paprika, cumin, coriander, salt, and black pepper, cooking for 2 more minutes to combine the flavors.
5. Add the mixed seafood to the skillet and cook for about 3-4 minutes until they start to turn opaque.
6. Drain the soaked rice and add it to the skillet, stirring well to coat it with the mixture.
7. Pour in the fish stock or water and bring to a boil. Reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes, or until the rice is fully cooked and the liquid is absorbed.
8. Once cooked, remove from heat and let it sit covered for 5 minutes. Fluff the rice with a fork and stir in the chopped parsley.
9. Serve hot, garnished with lemon wedges.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 60 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 150 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Water: 0.4 L

Health Benefits

• Rich in protein from seafood, supporting muscle health.
• Contains healthy fats from olive oil, beneficial for heart health.

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