Seafood Jambayla with Horopito & Kawakawa

Seafood Jambayla with Horopito & Kawakawa

Dean Fountain

HOROPITO SEAFOOD JAMBALAYA

Ingredients

  • 500g assorted seafood (your choice).
  • 16 fresh mussels.
  • 2 cups of long grain rice.
  • 900 gm peeled tomatoes (tinned is fine).
  • 1 large chopped onion.
  • 1 good sized carrot (grated).
  • 1 teaspsoon of horopito powder
  • 1 tablespoon of avocado oil (or substitute)
  • Sprinkle of kawakawa powder.
  • 4 Pikopiko (fiddleheads) salad shoots (optional)
  • 2 cloves of garlic or teaspoon of crushed garlic.

Method

Place rice in a large pot cover with cold water

Add horopito, avocado oil and mix thoroughly.

Cook for desired time (depending on your type of rice)

In a separate pan - sauté onion, garlic and carrot until tender.

Add tinned tomato.

Bring to boil and place on low element with lid on for 1 hour.

Once rice is cooked lightly sauté seafood in oil.

Cook seafood in your desired way (bbq, oven, fry, bake)

Lightly mix seafood into salsa.

Place the hot rice in a lightly oiled ramekin dish.

Place the tomato and seafood in a soup bowl.

Garnish

Lightly sauté Pikopiko shoots and cooked mussels in the shell. Finish with a light sprinkle of Kawakawa powder. 

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