Arroz Amarillo Con Choros Y Camarones(Yellow Rice, Mussel And Shrimp Casserole) - cooking recipe

Ingredients

1/2 c. olive oil
1 small onion, chopped
1 small green pepper, chopped
1 garlic clove, minced
fresh parsley
1 large ripe tomato, peeled, seeded and chopped
1 bay leaf
1/4 tsp. each: nutmeg and thyme
1 lb. raw, shelled, deveined shrimp
1/2 lb. mussels, steamed and removed from the shell
1 c. hot water
1/4 c. dry white wine
1 Tbsp. lemon juice
1 Tbsp. salt
1/2 tsp. hot sauce
2 c. long grain white rice
2 1/2 c. water
1/2 c. beer
cooked peas or frozen peas, pimiento strips and parsley bouquets

Preparation

Heat oil in a large pot.
Saute onion and pepper until transparent.
Add garlic, parsley, tomato, bay leaf, nutmeg and thyme.
Mix well.
Cover and cook over low heat until mushy (about 15 minutes).
Add the shrimp to the saute and cook until it turns pink.
Combine wine with hot water, lemon juice (bottled is fine), salt and hot sauce.
Pour into pot.
Stir to mix and cook, covered, 10 minutes more.
Now add the rice and the 2 1/2 cups of water, the mussels and peas.
Bring to a quick boil; stir and distribute ingredients well in a 3-quart casserole with lid.
Place in preheated 325\u00b0 oven for only 20 minutes.
Remove from oven. Uncover and garnish with pimiento strips and parsley.
Pour beer over all.
Cover again and allow to stand 15 minutes longer, before serving.
Yields 6 generous servings.