This is a lovely One Dish Meal, reminiscent of the Spanish Paella with a 'tang' from the fresh whole tomatoes.
You can use any combination of seafood ingredients that you can salvage from your fridge, not necessary like what I have used here. The original recipe uses mussels, white fish meat and chilli padi.
Overall the taste is good and the preparation is rather quick. This makes a complete meal for the family. I like the sourish and spicy taste of the rice, rather appetising.
Recipe adapted from this month's selected cookbook for Cookbook Countdown Event#7- 'Home Cooking June 2002 Issue' with modifications.
1 large onion - peeled and cut wedges
4-5 dried chillies - soaked and cut
100 gm squids - cut rings or bite size pieces
100 gm prawns [medium size]
100 gm fish meat [I used 1 piece Salmon block]
1-2 tbsp tomato paste/puree
1-2 tbsp oil
2 cups rice - washed and drained
2 large tomatoes - cut wedges
1 tsp tumeric powder
Seasoning - salt, msg and black pepper to taste
- Heat up a non-stick wok with oil, saute dried chillies and onions until fragrant. Add in the seafood ingredients, stir fry quickly over high heat. Add in tomato paste and some salt and black pepper. Add in the blanched green peas [if using]. Mix well and dish up.
- Using the same wok, put in the rice, add tumeric powder and seasoning to taste.
- Dish up into a rice cooker or steaming tray, add in enough water to cook the rice.
- Add in the fried ingredients and tomato wedges during the last 10 minutes of cooking rice. Stir to mix well and continue to cook until rice is done. Leave for 10 minutes before fluffing up rice to serve.
- Garnish with blanched broccoli or chopped coriander leaves.
I'm sharing this post with Cookbook Countdown Event #7 hosted by Joyce of Kitchen Flavours and Emily's Cooking (Makan2) Foray