(4 – 5 portions)
Rice Base
- 2 cups rice (ca. 350 g)
- 170 g parboiled
- 170 g basmati
- 1/2 TS paprika (sweet)
- 1/4 TS turmeric (curcuma)
Spices (ground)
- ½ fresh chill or 2 small dried chilies (birds eye)
- 1 TS paprika (sweet)
- 1/4 TS turmeric (curcuma)
- 1 TS green pepper
- 1 TS brown sugar (dark muscovado)
- 1 TS estragon
Fresh
- 3 fresh garlic cloves, chopped (13 g)
- 1 red onion, chopped
- 24 g dried tomatoes, chopped
- 400 g canned tomatoes
- 1 cup peas (120 g)
- 1 can squid ala americainé, chopped (72 g)
- 140 g shrimps
- 1 can tuna (150 g)
- 1 can mussels (69 g)
- 2 spring onions
- 24 g black olives
- 2 TS lemon juice
- 1 grilled chicken
Liquids
- 60 ml red wine
- 60 ml sherry fino
- 200 ml chicken broth
- fluid from tuna/squids/mussels cans
- 1 TBSP (26 g) tomato mark (3×)