Ingredients
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1 Yellow onion, diced
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1 red bell pepper, 1 yellow bell pepper, diced
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5-8 cloves of garlic, minced
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Spicewalla Madras Curry Powder
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Spicewalla Berbere
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Seafood Medley (mussels, scallops, clams, shrimp)
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3 tbsp Graza Sizzle Olive Oil
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1/4 cup White Wine (not necessary but recommended)
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1 1/2 cups Spanish Rice (substitute with any medium grain rice)
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3 cups Seafood or Chicken Broth
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1 bunch chopped parsley
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1 lemon, cut into wedges
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Salt and Pepper
Preparation
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Place a cast iron pot over medium-to-high heat. Once hot, add Graza Olive Oil.
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Add onion, peppers, garlic to pot.
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Sautee for 5 minutes or until the onion is translucent.
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Add rice and mix for 1-2 minutes. Add white wine (if desired) and cook for another 2-3 minutes.
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Pour the broth slowly, lightly salt and pepper, and add 2-3 tablespoons of Spicewalla Madras Curry Powder.
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Work the rice and broth mixture until the contents are evenly distributed, cover and cook for 12 minutes. Do not stir the mixture until serving.
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Add seafood medley to the pot and arrange evenly, sprinkle Spicewalla Berbere over the seafood.
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Cover and cook for 4-6 more minutes, until shrimp has turned pink and shellfish has opened. (if the rice is undercooked at this point, add more broth and cook longer for a few more minutes).
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Garnish with fresh parsley, salt, pepper, olive oil and lemon slices.
