This is a rice dish that is a simple yet tasty recipe that goes very well with the Roast Chicken recipe,or with any other dishes..Even by itself!
1 Packet of Dried Shrimp,Soaked overnight(At least 8 hours)in at least 2 changes of water
2 Tablespoons of Ground Crayfish/Smoked Prawns
1 Onion, chopped finely
1 Green Bell/Sweet Pepper
Around 500mls of Fish Stock
2 Cloves of Crushed Garlic
1 Tin of Anchovies
1 Bay Leaf
1 Cup of White Wine(Optional)-Such as Liebfremilch, or any acidic and sour wines.
A Few Sprigs of Finely Chopped Parsley
300 grams of Long Grain Rice
Salt and Black Pepper to taste, if needed
Chop and fry the onion,bay leaf,garlic,parsley,and bell pepper.
Fry them for 10 minutes or until softened but not caramelised.
Add the anchovies, and shrimp, which should have been drained of all water. Fry for a few minutes,and then add the wine.
Simmer for 5 minutes and then add the fish stock.
Let the pot bubble,for another 10 minutes,and then wash the rice(See the recipe for White Rice,for how to prepare rice!), and add it to the pot. leave it to bubble until there is only a little liquid left in the pot and then lower the heat. Leave it to steam for around 10-15 minutes, or until the rice is tender, and there is no liquid left.
If some grains have not cooked yet, pour a little water over the pot and lift the grains using a fork to separate the grains, by gently making an upwards stirring motion. Almost like raking grass. After this, simmer on a low heat until the liquid has been absorbed. Enjoy with a Roast Chicken, Fish or Vegetarian dish of your choice.