2 cups of water ‘Carolina’ rice
4 cups of water
8 large shrimp
1 small octopus, boiled
1 onion, puréed in the blender
1 tbsp turmeric
1 tbsp coriander seeds, crushed
1 cup of parsley
1 cup of olive oil
Place a large, deep frying pan on the fire. Heat the olive oil and sauté the onion. Add the squid and boiled octopus cut into chunks. Stir for about 10 minutes.
Add the mussels, stir and add the turmeric, coriander and rice. Stir well, add the water, salt and pepper.
When the ingredients come to a boil, reduce the heat and let simmer for about 20 minutes over medium fire until the rice is cooked and it has absorbed all the liquids in the pan. Add the shrimp 5 minutes before you finish cooking.
Just before serving, sprinkle with plenty of parsley. Serve the food in the pan.