SEA FOOD RICE
5 tablespoons of olive oil
1 large chopped onion
1 large green pepper, chopped
3 teaspoon chopped garlic
1 cup of dry white wine
12 cups of broth ½ chicken – ½ fish
1 can of tomato puree
2 envelopes Sazón (Complete seasoning with cilantro and annatto)
saffron or n bijol so it looks yellow
5 cups parboiled rice
Seafood: mussels, clams, scallops, shrimps, calamari and chunks of firm fish.
Salt and pepper to taste.
As decorations use of chopped pimientos.
slice jalapeños to taste.
Heat the oil and sauté the onion until it looks clear, add the pepper and cook until they become tender, then the garlic. Add the wine, stir and add the rest of the ingredients except rice and seafood.
Once it boils add the rice, stir until it boils again, continue cooking until the broth evaporates and the rice is almost done. Add the seafood, stir everything well, cover and when the seafood change color is ready to serve.
You can decorate with pimentos and chopped parsley