Ingredients:
300 g seafood, 250 g rice, 2 bell peppers, 2 tomatoes, 1 onion, 3 cloves garlic, 1 teaspoon curry, salt, pepper, 2 bay leaves, 100 g tomato paste, 1 bunch parsley, 1 bunch dill, 2 tablespoons olive oil
Preparation method:
Leave the seafood to defrost, wash well and drain. Heat the oil in a pan, add the rice and sauté. Add the seafood, finely chopped onion and garlic, and thinly sliced bell pepper. Let it sauté for 2-3 minutes, then add the diced tomatoes and simmer for 35 minutes over low heat. Dissolve the tomato paste in a little water and add to the pan with the rice. Add the bay leaves, put a lid on and simmer for another 10 minutes over medium heat. Season with salt and pepper and remove from the heat. Serve hot with chopped parsley and dill on top.