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Recipe: Aligue Rice
Published January 1, 1970 8:00 AM PHT
Updated July 27, 2020 12:30 PM PHT
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Enjoy a rice dish filled with seafood goodness.
Procedure:
1. Heat oil in a large frying pan. Add the onion and let it soften. Stir in the crabfat, paprika, thyme and rice.
2. Pour in white wine. Once it has evaporated, stir in the tomatoes and stock. Season and cook uncovered for about 15 mins, stirring every now and then until rice is almost tender and still surrounded with some liquid.
3. Stir in frozen peas into the pan and cover with a lid. Simmer until the rice is tender. Squeeze over the lemon juice, scatter with parsley and serve with extra lemon wedges.
