|Source||Chef Tene Shake|
1 hour, 10 minutes
A Tene Shake signiture dish.
Step One: Peel the prawns, leaving the tails. Cut the fish fillets into cubes. Refrigerate seafood until ready to use.
Step Two: Heat the olive oil in large frying pan with a lid. Add onions, garlic, red chili and cook over medium heat until soft (2-3 minutes).
Step Three: Add Tomatoes and cook for 5 minutes, add tomato paste, rice and stir until well coated.
Step Four: Pour in wine and simmer until almost absorbed. Add fish stock and bring to a boil. Reduce heat and simmer for 20-25 minutes until almost all of the liquid is absorbed.
Step Five: Add shrimp, mussels, clams, shrimp & scallops to the rice mixture. Stir the seafood into the rice. Cover the pan, turn the heat off and let it stand for 10 minutes. Transfer to a large platter and garnish with parsley and lemon wedges.