FoodieVice

Wednesday, February 18, 2015

Owner Manuela Henriques

O Lavrador - Jamaica, N.Y., USA

Onion, medium, finely chopped	1 each
Garlic cloves, minced	3 each
Bay leaves	2 each
Olive oil	as needed
Mixed seafood (clams, mussels, calamari, prawns)	1 Lb
Tomatoes, canned, chopped	14 Oz
Fish stock, very strong, hot	2 C
Kosher salt and freshly ground black pepper	as needed
Piri-piri sauce (see note)	as needed
Long grain rice	1 Lb
Water	4 C
Parsley, flat leaf, or cilantro, chopped	1 C
Instructions:
1. Place onions, garlic and bay leaves in a stockpot, top with olive oil and cook over medium-high heat until onions are translucent.
2. Add seafood and stir well for 5 minutes. Remove seafood from pot and reserve.
3. Add tomatoes to pot, reduce heat to low and cook, stirring.
4. Add fish stock to pot, then season with salt, pepper and piri-piri sauce, stirring well.
5. Add rice and 4 cups water to pot, stir and cook 15 minutes. Mixture should have a soupy texture; add more water if needed.
6. Return seafood to pot and simmer 5 minutes. Adjust seasonings, add parsley or cilantro and serve.