One-Pot Rich & Flavorful Seafood Rice Recipe

1. Peel the shrimp, reserving the heads and shells.
2. In a pot, heat olive oil and sauté 1 onion and half the garlic until soft.
3. Add shrimp heads and shells, cook until pink and slightly browned.
4. Stir in the tomato paste, then deglaze with a splash of whisky or brandy.
5. Let the alcohol evaporate, then add 8 cups (2 liters) of water.
6. Simmer for 20 minutes.
7. While it simmers, remove the digestive vein (black line) from the shrimp.
8. Strain the broth and set aside.
9. In a deep pan or pot, heat olive oil.
10. Sauté the remaining onion, red bell pepper, and garlic until soft.
11. Add tomatoes and cook until they break down.
12. Stir in the rice and a bit more tomato paste.
13. Deglaze with white wine.
14. Gradually add the shrimp stock, just enough to cover the rice. Add more as it absorbs (like risotto).
15. When the rice is nearly done, stir in the seafood mix (without imitation crab) and the peeled shrimp.
16. Cook until the shrimp are opaque and just cooked through (don’t overcook).
17. Taste and adjust with salt and spice (like piri-piri or chili flakes).
18. Garnish generously with chopped fresh coriander.
19. Serve hot, the rice should be moist, almost soupy.

Adapted from a Recipe by: Outsider.pt