2 cups Sunwhite Calrose/medium grain rice, soaked and strained
75 g hamour fish fillets, diced
75 g shrimp, cut into small pieces
75 g squid, cut into small pieces
1 cup vegetable oil
5 tomatoes, juiced (blended in the food processor)
3 onions, finely chopped
1 teaspoon garlic, finely chopped
50 g leek, finely chopped
50 g celery, finely chopped
1 teaspoon rosemary, ground
1 teaspoon cumin, ground
1 teaspoon white pepper, ground
1 teaspoon black pepper, ground
1 teaspoon salt
Heat the oil in a big pot then stir in the hamour fillets, shrimp and squid. Sprinkle with the cumin, rosemary, white pepper, black pepper and salt. Stir to combine.
Add the onion, garlic, leek and celery. Mix well.
Pour in the tomato juice gradually, stirring continuously.
Pour in a cup of water and mix to combine. Bring to a boil.
Lower the heat and add the rice gradually. Stir to combine.
Cover the pot and cook over low heat for 10-12 minutes.
Sprinkle a pinch of black pepper in a big bowl and spoon the rice with seafood into the bowl leaving some empty space at the top. Flatten the rice on top with a spoon.
Place a serving platter on top of the bowl and flip it over quickly.
Garnish with carrots, green peppers, parsley and black pepper. Serve hot.