Creamy Seafood Marinara Recipe

Tips to cook the rice:

• Cooking jasmine or basmati rice is straight forward, but the key to perfect rice is the right ratio of water to rice and proper cooking techniques. Here's how to cook them:
• Jasmine Rice: Ingredients: 1 cup jasmine rice 1 ¼ cups water (for slightly firmer rice) or 1 ½ cups water (for softer rice ) A pinch of salt (optional)

  Instructions:

  Rinse the Rice: Rinse the rice in cold water until the water runs clear to remove excess starch and prevent it from becoming gummy.

  Measure Water: Add the rinsed rice and water to a pot or rice cooker. Add salt if desired.

  Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot with a lid, and simmer for 12-15 minutes.

  Let it Rest: Remove the pot from heat and let it rest, covered, for 10 minutes. Fluff with a fork before serving.

Basmati Rice:

• Ingredients: 1 cup basmati rice 1 ½ cups water A pinch of salt (optional)
• Instructions:

  Rinse the Rice: Rinse the rice thoroughly in cold water to remove excess starch.

  Optional Soaking: Soak the rice in cold water for 20-30 minutes. Drain before cooking. This helps the grains stay separate.

  Measure Water: Add the rice and water to a pot or rice cooker. Add salt if desired.

  Cook on Stove: Bring the water to a boil over medium-high heat. Reduce the heat to low, cover with a tight-fitting lid, and simmer for 12-15 minutes until the water is absorbed.

  Let it Rest: Remove the pot from heat and let it rest, covered, for 5-10 minutes. Fluff with a fork before serving.

Prepare the seafood:

• Rinse and pat dry the seafood medley. Set aside.

Make a Sauce Base:

• Heat olive oil in a large skillet over medium heat.

  Sauté garlic and onion until fragrant and translucent, about 2-3 minutes

  Deglaze the pan with white wine, letting it simmer for 2-3 minutes until slightly reduced.

Add Cream and seasoning:

• Pour in the cream and fish/vegetable stock.

  Add sugar and chilli flakes (if using), stir well.

  Simmer gently for 5 minutes, allowing the sauce to thicken slightly.

Cook the Seafood:

• Add mussels first, as they take longer to cook. Cover and cook for 2-3 minutes until they start to open.
• Stir in the prawns, scallops, and calamari. Cook for an additional 3-4 minutes, stirring occasionally, until seafood is jut cooked through.

Season and Finish:

• Sprinkle fresh parsley over the dish. Adjust seasoning with salt and pepper to taste.

Serve:

• Plate over warm rice and garnish with lemon wedges for a fresh tangy finish.

Tips:

• For extra richness, add a knob or butter at the end of cooking.
• Add in veggies like spinach or cherry tomatoes for extra color and flavour.

Serve Fresh: Seafood is best enjoyed immediately after cooking to preserve its delicate texture.

Enjoy this creamy seafood marinara and restaurant quality dish made effortlessly at home!

Tips to cook the rice:

• Cooking jasmine or basmati rice is straight forward, but the key to perfect rice is the right ratio of water to rice and proper cooking techniques. Here's how to cook them:
• Jasmine Rice: Ingredients: 1 cup jasmine rice 1 ¼ cups water (for slightly firmer rice) or 1 ½ cups water (for softer rice ) A pinch of salt (optional)

  Instructions:

  Rinse the Rice: Rinse the rice in cold water until the water runs clear to remove excess starch and prevent it from becoming gummy.

  Measure Water: Add the rinsed rice and water to a pot or rice cooker. Add salt if desired.

  Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot with a lid, and simmer for 12-15 minutes.

  Let it Rest: Remove the pot from heat and let it rest, covered, for 10 minutes. Fluff with a fork before serving.

Basmati Rice:

• Ingredients: 1 cup basmati rice 1 ½ cups water A pinch of salt (optional)
• Instructions:

  Rinse the Rice: Rinse the rice thoroughly in cold water to remove excess starch.

  Optional Soaking: Soak the rice in cold water for 20-30 minutes. Drain before cooking. This helps the grains stay separate.

  Measure Water: Add the rice and water to a pot or rice cooker. Add salt if desired.

  Cook on Stove: Bring the water to a boil over medium-high heat. Reduce the heat to low, cover with a tight-fitting lid, and simmer for 12-15 minutes until the water is absorbed.

  Let it Rest: Remove the pot from heat and let it rest, covered, for 5-10 minutes. Fluff with a fork before serving.

Prepare the seafood:

• Rinse and pat dry the seafood medley. Set aside.

Make a Sauce Base:

• Heat olive oil in a large skillet over medium heat.

  Sauté garlic and onion until fragrant and translucent, about 2-3 minutes

  Deglaze the pan with white wine, letting it simmer for 2-3 minutes until slightly reduced.

Add Cream and seasoning:

• Pour in the cream and fish/vegetable stock.

  Add sugar and chilli flakes (if using), stir well.

  Simmer gently for 5 minutes, allowing the sauce to thicken slightly.

Cook the Seafood:

• Add mussels first, as they take longer to cook. Cover and cook for 2-3 minutes until they start to open.
• Stir in the prawns, scallops, and calamari. Cook for an additional 3-4 minutes, stirring occasionally, until seafood is jut cooked through.

Season and Finish:

• Sprinkle fresh parsley over the dish. Adjust seasoning with salt and pepper to taste.

Serve:

• Plate over warm rice and garnish with lemon wedges for a fresh tangy finish.

Tips:

• For extra richness, add a knob or butter at the end of cooking.
• Add in veggies like spinach or cherry tomatoes for extra color and flavour.

Serve Fresh: Seafood is best enjoyed immediately after cooking to preserve its delicate texture.

Enjoy this creamy seafood marinara and restaurant quality dish made effortlessly at home!