400ml hot vegetable broth
1 tablespoon olive oil
1 medium onion, finely chopped
½ tsp salt
1 garlic clove, finely chopped
2 teaspoons sweet paprika powder
125g Carolina rice
50g white wine
200g mixed seafood (shrimps, mussels, squid, cut)
4 large shrimp
8-10 mussels in shell
8 cherry tomatoes cut in half (for the garnish)
1 tablespoon parsley or fresh coriander (for garnish)
Prepare the broth: In 400ml of water add a cube of vegetable broth and boil until dissolved.
Then heat 1 tablespoon olive oil in a large frying pan and sauté the onion along with the salt until it caramelises slightly.
Add the garlic and keep sautéing.
After 1 minute add the paprika and rice and mix.
Then add the wine carefully and stir until it evaporates.
Add the saffron stock, and the mixed seafood. Stir again and lower the heat.
Cook the rice without stirring it.
Just before absorbing the liquids, add the shrimps and mussels on top of the rice and press with a spatula so that they sink slightly. Cover for 3 minutes or until the mussels open and the large shrimps are cooked.
Remove the lid, turn up the heat, and bake until the rice absorbs all its liquids.
Remove the pan from the heat and cover it with a clean kitchen cloth for 5 minutes.
Sprinkle with the herbs, cherry tomatoes, and serve with lemon.
200g rice noodles
3 tablespoons vegetable oil
2 eggs, beaten
400g shrimps with garlic, coarsely chopped
1 tsp chopped red chilli
1 chopped spring onion
6 tablespoons fish sauce or soy
Juice of a lime
2 teaspoons brown sugar
100g bean sprouts
Prepare the rice noodles: in a large bowl add lukewarm water and place the rice noodles for 10 minutes or until tender. Drain and add them back to the bowl along with 1 tablespoon oil, so that they do not stick together.
In another bowl, place the eggs. Beat the mixture lightly. In a small frying pan, bake the eggs with a tablespoon of vegetable oil (like baking scrambled eggs).
After preparing the ingredients, proceed to execution: in a large frying pan or wok add 1 tablespoon oil and, after it gets hot, sauté the shrimps and chili.
When the shrimps are cooked, add the spring onion, fish sauce (or soy), lime juice, sugar, and mix well.
Finally, add – off heat – the noodles, the bean sprouts and the baked egg.
Serve on a platter or four small bowls and sprinkle with peanuts, fried onion, and coriander leaves.
Recipes provided by the Lidl food academy. Stasikratous 34, Nicosia 1010. https://www.lidlfoodacademy.com.cy/
