1 Cup Rice
2 Cups Chicken Bone Broth
1-1.5lbs of Unshelled Seafood (I used monkfish, clams & shrimp)
5 Tbsp Olive Oil
3 Cloves of Garlic, crushed
1 Bell Pepper, chopped
1 Onion, chopped
1/2 Bunch of Parsley, diced
1 Tbsp Paprika
1 Tbsp Oregano
1 tsp Crushed Red Pepper Flakes
1 tsp Curry Powder (or saffron)
1 Bay Leaf
Salt & Pepper, to taste
In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in seafood to coat. Set aside
Heat 2 tablespoons olive oil in a large skillet over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in curry, bay leaf, parsley, chicken stock, and 1/2 a lemon squeezed. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
Meanwhile, heat 1 tablespoons olive oil in a separate skillet over medium heat. Stir in onion; cook 5 minutes. Stir in bell pepper; cook 5 minutes. Stir in seafood; 4-6min until cooked.
Lastly, pour the seafood mix over top the rice & enjoy!
Nutrition Information: (Makes 4 Servings) Calories 450, 16g Fat, 41g Carbs, 28g Protein