Sometimes you see these amazing recipes online and think “no way can I make that at home”. Well I’m in my kitchen and everything I make, you can too and I’m sure it will turn out delicious. I have a family that I cook for between 4 to 5 nights each week. So I keep everything simple and easy to prepare and cook. The highlight of my day is to sit at the kitchen table with my family, eat something healthy that’s in season, chat with my family and end the evening knowing that they are well fed and happy. Try this amazing dish that is full of flavor, yet so simple to make, enjoy!
Forever Oceans Kanpachi, Seafood & Rice
1lb Forever Oceans kanpachi or your favorite fish cut into 8 equal portions
¾ lb shrimp peeled and deveined
¾ lb scallops
½ lb squid rings
4 tablespoons olive oil
Freshly ground black pepper
1 medium onion, peeled and roughly chopped
2 garlic cloves, peeled and minced
1 teaspoon turmeric
1 teaspoon cayenne pepper
1 teaspoon smoked paprika
4 cups long grain white rice
10 cups fish or chicken stock
2 cups peas
How to make:
Lightly season the seafood with salt and pepper. Take a large frying pan, place on the stove over a medium to high heat, add 2 tablespoons of oil. When hot, add the Forever Oceans Kanpachi, cook for 2 minutes, then remove and place on dish paper. Repeat with the rest of the seafood.
Add the remaining 2 tablespoons of oil, followed by the chopped onion, cook for 2 minutes, then add the garlic. Cook for a further 2 minutes then stir in the turmeric, cayenne pepper and paprika. Cook for 1 minute, then stir in the rice, pour in the stock and bring to a boil. Then turn the heat down to simmer the rice for 15 minutes.
Add the part-cooked seafood and peas, place a lid on the pan and cook for a further 10 to 15 minutes, until the rice and seafood are cooked through and the stock has been absorbed into the rice. Remove the lid, taste and season if necessary, then squeeze in the lemon juice and serve.
Remember a recipe is a blueprint, add or remove ingredients you like or dislike. You could remove the onions and add mushrooms, or add fresh jalapenos to really spice things up.
Mark William Allison
Corporate Executive Chef
For some culinary inspiration and a FREE downloadable recipe book click the link below.