- 4 tbsp olive oil
- 150 gm fish meat
- 1 cup white wine
- 1 onion
- 1 red pepper
- 1 celery stick
- 1.5 cup chicken stock
- 1 tbsp chopped parsley
- 300 gm mixed seafood
- 8 fresh mussels in the shells
- 4 cloves of garlic
- 1 can chopped tomatoes
- 1/2 green pepper
- 1 cup rice
- salt and pepper
- 100 gm stuffed olives
Method:
- Heat olive oil in a large frying pan and add the fish and seafood mix. Stir fry for 2 minutes, then transfer to a mixing bowl with all the juices and reserve til needed.
- Heat olive oil in the frying pan and add the chopped onion, garlic, celery and pepper. Fry for about 67 minutes, stirring frequently, until all the vegetables have softened.
- Stir in the chopped tomatoes and fry for 2 minutes then add the rice, stirring to coat the grain with oil and cook for 2 3 minutes. Pour on the chicken stock and wine. Season well and mix
- Having made sure that the mussels are clean and free of sand by scrubbing and rinsing in several changes of water, push them into the rice. Cover and cook over a gentle heat for about 30 minutes or until the stock has been absorbed but the mixture is still moist. Remove from the heat, keep covered and leave to stand for 5 minutes.
- Sprinkle with parsley and stuff olives for garnish.