Seafood paellas are wide spread in most Middle Eastern cities and Yemen, they are known for their market variety of fish and shellfish. While each city adds its own texture to this dish, Seafood paellas are often served with fresh, friedand round fish slices.
- 2 cups AbuKass rice washed and soaked
- Quarter kilo squid, cleaned
- Quarter kilo oysters,cleaned
- Quarter kilo fish
- Quarter kilo shrimps
- 3 onions, sliced
- 5 tablespoons oil
- Salt and black pepper as desired
- 3 cups chicken broth
Soak fish and seafood with seasoning sauce; fry both sides in deep skillet.
Heat olive oil in a pan, and add onion then garlic, cook until ingredients soften. Pour in the rice and cook, with onion mixture and tomato sauce.
Cover, and cook until all the liquid has been absorbed.