Some Fruits

I thoroughly washed the seafood mix, ensuring they are fresh and free of impurities. I then boiled them in salted water for 10 minutes, so they retain their texture and delicious flavor. Meanwhile, I prepared the rice, boiling it halfway, then draining it well, making sure no excess water remained, to achieve a perfect final result.

In a pan, I finely chopped the garlic and sautéed it in a combination of oil and butter. I first added the oil, then melted half of the butter to prevent it from browning, thus maintaining its delicate flavor. Once the garlic started to release its aroma, I added the drained rice and kept it on the heat for 5 minutes, stirring constantly to blend the flavors. This step is essential as the rice absorbs the taste of the butter and garlic, creating an ideal base for our dish.

After the rice lightly browned, I added the drained seafood, which brought an extra burst of flavor. I continued to enrich the mixture with capers, slices of fresh ginger, chili paste, finely chopped chili, and tomato paste, adding the rest of my favorite spices. All these ingredients were covered with a generous amount of white wine, which added a note of acidity and helped intensify the flavors. I let everything 'reduce' over medium heat, stirring occasionally until the sauce reached the desired creamy and flavorful consistency.

For plating, I placed the rice on the plate, creating a generous bed on which I carefully added the seafood mixture with the aromatic sauce. I sliced thin strips of carrot and artistically placed them on top, bringing a contrast of color and texture. Finally, I sprinkled a little chopped fresh parsley, which added not only a fresh look but also an intense aroma. The final result is a dish that is not only tasty but also visually appealing, a true feast for the senses. So, enjoy this carefully prepared delight!

 Ingredients: rice - 150 g green garlic - 2 bunches butter - 75 g oil - 50 ml carrot (for decoration) - 1 piece seafood - 250 g (mix) pickled ginger - 3 slices capers - 2 tablespoons pickled green pepper - 2 teaspoons white wine - 300 ml hot pepper paste - 1 teaspoon pickled hot pepper - 4 pieces salt, pepper, ground ginger, dried rosemary, curry, saffron broth - 1 tablespoon parsley - 1 bunch lemon (for decoration) - 1/2 piece

 Tags:  greenery garlic carrots rice broth unt pepper oil wine gluten-free recipes