12 medium-size tomatoes, quartered
2 large onions, peeled and quartered
6 cloves garlic, peeled and chopped
2 bay leaves
salt and freshly ground pepper
5ooml chicken stock
8 greenlip mussels, beards removed and mussels scrubbed
16 black mussels, beards removed and mussels scrubbed
5oog calamari, cleaned and cut into rings
16 green medium king prawns peeled with tails peeled with tails left on and digestive tracts removed
5oog rice a pinch of saffron pistils
1 tablespoon fresh oregano leaves
1/2 cup fresh basil leaves salt and freshly ground pepper
To cook the seafood: place the tomatoes, onion, garlic, bay leaves, salt and pepper in a large saucepan
with the stock and bring to the boil. Reduce the heat, cover and simmer
for 1 1/2 hours.
Add the seafood to the stock, cover and cook for 5 to 10 minutes or until the seafood is just cooked.
To serve: place some rice on each heated serving plate, spoon some seafood on top with some of the cooking liquid and serve at once.
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