Best Cape Verde Arroz De Marisco By Kiki Canuto Recipe By Tasty Recipes

Cape Verde Arroz De Marisco By Kiki Canuto Recipe by Tasty image

Provided by Kiano Moju

Categories Dinner

Yield 8 servings

Number Of Ingredients 17

2 cups long grain rice, white, rinsed
4 tablespoons unsalted butter, room temperature, divided
2 teaspoons sea salt, divided
5 ⅓ cups water, divided
extra virgin olive oil, to taste
1 red bell pepper, diced
1 yellow bell pepper, diced
½ large yellow onion, diced
5 cloves garlic, minced
1 teaspoon red chili flakes
1 tablespoon tomato paste
8 oz frozen calamari, 1 package, defrosted
1 lb medium shrimp, shell on, approx 35
½ lb fresh mussel, shell on
1 cup frozen organic peas, defrosted
1 lemon, juiced
2 tablespoons fresh parsley, chopped, plus whole parsley leaves for garnish

Steps:

In an medium pot over high heat, combine the rice, bay leaves, 2 tablespoons of butter, 1 teaspoon of salt, and 4⅓ cups (1 L) of water. Bring to a boil. Cover, reduce the heat to low, and simmer for 20 minutes, or until the rice is cooked and fluffy.
Heat a large sauté pan over medium-high heat. Add a drizzle of olive oil. Toss in the peppers, onion, and garlic. Cook until the onion is slightly translucent, 8-10 minutes.
Add the red pepper flakes, remaining teaspoon of salt, the tomato paste, and remaining cup (240 ml) of water. Stir, cover, and boil for 2-3 minutes.
Add the calamari, shrimp, mussels, and peas. Stir and cover with the lid. Cook until the mussel shells open, 5-6 minutes.
Remove the pan from the heat. Add the lemon juice, remaining 2 tablespoons of butter, and chopped parsley then stir.
Transfer the cooked rice to a large bowl.
Use a slotted spoon to scoop the seafood mixture over the rice. Stir to combine, add ½ cup (120 ml) of the seafood braising liquid, and stir once more.
Garnish with parsley leaves (optional).
Enjoy!

Nutrition Facts : Calories 462 calories, Carbohydrate 57 grams, Fat 14 grams, Fiber 2 grams, Protein 24 grams, Sugar 4 grams

Bacon And Egg Ramen Recipe by Tasty image

Provided by Matthew Johnson

Categories Lunch

Time 30m

Yield 1 serving

Number Of Ingredients 6

1 package instant ramen, prepared
1 egg, fried
3 slices bacon, cooked and chopped
1 tablespoon scallions, thinly sliced
kosher salt, to taste
black pepper, to taste

Steps:

To a pot with 2 cups (480 ml) of boiling water add the ramen seasoning packet and a tablespoon of butter. Stir until the butter melts and then add the ramen noodle cube and cook until the noodles become tender, 2 minutes. Pour the ramen into a bowl.
Top the prepared ramen with the fried egg, bacon, and scallions and season with salt and pepper.
Enjoy!

Nutrition Facts : Calories 487 calories, Carbohydrate 51 grams, Fat 22 grams, Fiber 2 grams, Protein 18 grams, Sugar 2 grams

Red Wine Spaghetti Recipe by Tasty image

Provided by Tasty

Categories Lunch

Time 30m

Yield 4 servings

Number Of Ingredients 9

4 cups water
1 bottle full bodied red wine, we used cabernet
1 lb spaghetti
2 tablespoons olive oil
4 cloves garlic, thinly sliced
1 teaspoon red pepper flakes
2 tablespoons butter
1 cup freshly grated parmesan cheese
½ cup flatleaf italian parsley

Steps:

Measure ¼ cup (60 ml) of wine and set aside.
Combine the water and the remainder of the bottle of wine in a large pot and bring to a boil.
Once boiling, add spaghetti and cook (stirring frequently) until al dente, about 7 minutes.
Reserve ¼ cup (60 ml) of the cooking liquid and drain the spaghetti. Set aside.
In a large skillet, heat the olive oil on medium heat. Add the garlic and red pepper flakes and cook for 2 minutes, stirring occasionally.
Add the reserved cooking liquid and reserved wine to the skillet and bring to a simmer. Add the pasta and toss to coat with the sauce.
Add the butter and stir until it melts into the pasta.
Add salt and pepper, parmesan, and parsley. Stir to combine.
Serve on its own or top with more parmesan and parsley and open up another bottle of wine!
Enjoy!