11: Central Portugal river beach, and Arroz de Marisco

mixed seafood

🥗Healthier: shrimp and fish

💰Cheaper: canned seafood

Canned seafood is more affordable and still flavorful.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: apple cider vinegar

Apple cider vinegar adds acidity without the cost.

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric provides color and flavor at a lower price.

fish stock

🥗Healthier: vegetable stock

💰Cheaper: water with fish sauce

Vegetable stock is lighter and more accessible.

Heat extra virgin olive oil in a pan over medium heat.

Add chopped green pepper, garlic, and onion; sauté for a few minutes until soft and fragrant.

Stir in tomato paste and cook for under a minute.

Add canned chopped tomatoes and bay leaves; cover and cook for a few minutes.

Add dried coriander leaves to the mixture.

While the tomato mixture cooks, prepare gem squash by placing it in a pot of boiling water to steam for about 10 minutes.

After 5 minutes of cooking the tomato mixture, add the seafood mix, keeping crab sticks aside for later.

Add 1.5 cups of rice to the seafood and tomato mixture, stirring to coat the rice.

Pour in 1.5 cups of octopus stock and 1.5 cups of water; stir to combine and bring to a boil.

Once boiling, reduce heat and simmer for about 8 minutes.

After 8 minutes, add crab sticks and let cook for an additional 2-3 minutes.

Taste the mixture and add a tiny bit of sea salt if needed; stir and let cook for another minute.

Turn off the heat and garnish with chopped parsley.

Check on the gem squash; it should be soft and ready to eat.

Scoop out the flesh of the gem squash, adding butter, salt, and pepper to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens