Seafood Jollof Rice with King Prawns and Squid

Ingredients

• 400 g long-grain rice
• 300 g raw king prawns, peeled
• 250 g cleaned squid rings
• 2 red peppers
• 400 g chopped tomatoes
• 3 tbsp tomato purée
• 2 onions
• 1 scotch bonnet chilli
• 3 garlic cloves
• 15 g fresh root ginger
• 1 tsp curry powder
• 1 tsp dried thyme
• 600 ml fish stock
• 5 tbsp vegetable oil

Method

1. 1

   Blend the red peppers, chopped tomatoes, 1 onion, the scotch bonnet, 2 garlic cloves and the ginger until smooth.

2. 2

   Heat 4 tbsp vegetable oil in a large heavy pan over a medium heat and fry the second onion, chopped, for 5 minutes. Stir in the tomato purée, curry powder and thyme and fry for 2 minutes until dark.

3. 3

   Pour in the blended mix and simmer uncovered for 15-20 minutes, stirring often, until reduced by about half and the oil rises to the top.

4. 4

   Rinse the rice, stir it into the sauce with the fish stock and a pinch of salt, bring to the boil, then cover tightly and cook on the lowest heat for 25 minutes without stirring.

5. 5

   Meanwhile, heat the remaining oil in a frying pan over a high heat with the last garlic clove, crushed. Fry the squid for 1-2 minutes until just opaque, then lift out; fry the prawns for 2-3 minutes until pink all the way through.

6. 6

   When the rice is tender (add 3-4 tbsp water and give it 5 more minutes if not), fold in the prawns and squid with their juices, cover for 2 minutes to heat through and serve straight away. Cool any leftovers quickly and refrigerate.