Couscous Paulista with Seafood2021-11-14
- Servings: 6
- Ready In: 40m
Average Member Rating
(4 / 5)
3 People rated this recipe
Couscous Paulista for seafood aficionados, check out the preparation of this recipe. I'll show you three tricks to avoid making a mistake when making Paulista couscous and a recipe that makes for 6 people.
- Portions: 6
- Ready in: 40 min.
Cooking goes beyond mixing ingredients. It takes techniques and tricks, the famous "cat jump". Especially when the recipe in question requires double attention during demoulding.
- Grease the shape of the hole with oil so that the couscous turns out of shape without breaking.
- The flour used in couscous is well cooked when it looks like a full-bodied mush.
- Fill with the ingredients you like best. It can be sardines, shredded chicken, seafood, and whatever your imagination allows.
- 4 shelled mussels
- 200 g of medium shrimp
- 2 king prawns
- 200 g of squid rings
- 500 g of corn couscous
- 1 chopped red onion
- 1 minced garlic clove
- 4 tablespoons of oil
- 1 stalk of celery, chopped
- 1 barratolo of tomato sauce
- 1 cup of water
- Parsley and Coriander to taste
- Salt and black pepper to taste
Fry the prawns and prawns until cooked through, but don't overcook. Reserve.
In the same pan, sauté the onion and garlic. Stir in the squid rings, stirring constantly and add the chopped celery, tomato sauce, water and bring to the boil. Combine the salt and pepper.
When it boils, add the mussels, prawns and chopped parsley. Turn off the heat and cover the pan. Let it sit for 10 minutes.
Remove the mussels and prawns and set them aside with the prawns. They will be the decoration of your couscous.
Place the prawns, the mussels with the shell down and the prawns on the bottom of the donut pan.
Turn the heat back on, this time low, and add all the couscous, mixing well, until it forms a smooth dough.
Pour the hot mixture over the seafood present in the mold and let it rest for 20 minutes. Turn out and serve.