Mixed Seafood Rice

Name: Mixed Seafood Rice
Prep time: 1 h 20 min
Total time: 1 h 20 min
Yield: Serves 8
Cuisine: Jamaica
Ingredients: 1 sweet red pepper, de-seeded and cut into squares; 1 large onion, diced; 2 garlic cloves, crushed; 125 g/4 oz Spanish chorizo sausage, cubed roughly; 2 garlic cloves, pressed; 225 g/8 oz firm, ripe tomatoes, skinned and roughly diced; 1 heaped tsp paprika; ½ tsp cayenne pepper; 1 tsp ground turmeric or 1 tsp annatto oil; ½ tsp de-seeded and finely chopped scotch bonnet pepper; 2 spring onions, chopped roughly; 1 litre/1¾ pints boiling water; 1 tsp dried thyme; 2 tbsp olive oil; 450 g/1 lb fresh mussels or small clams, scrubbed and de-bearded; 175 g/6 oz fresh or frozen peas; 350 g/12 oz short-grained (paella) or easy-cook rice; 450 g/1 lb octopus, cleaned and cut into 5 cm/2-inch lengths; juice of 1 lime; salt and pepper; 1 lime, cut into wedges, to garnish; 450 g/1 lb raw or cooked prawns

Preparation info

Serves
8

Difficulty
Easy
Ready in
1 hr 20

Appears in

Eat Caribbean

By Virginia Burke

Published 2005

About

This dish is ideal to serve at a buffet party. It’s colourful and very, very tasty. The local short-grained rice in Puerto Rico is called ‘rico’ but any short-grained or robust ‘easy-cook’ rice can be used.

Ingredients

450 g/1 lb octopus, cleaned and cut into 5 cm/2-inch lengths
2 tbsp olive oil</

Americas
Jamaica
Main course
Caribbean
Puerto Rico

Method

First of all blend the ingredients for the seasoning together in a blender or mortar and pestle and season the octopus. Set aside.
Heat the oil in a heavy-based frying pan over medium heat. Add the onion, sweet pepper and chorizo and cook over medium heat for about 5 minutes. Add the garlic, paprika, cayenne pepper, turmeric or annatto oil and cook for a furthe