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  4. Horopito Seafood Jambalaya

Horopito Seafood Jambalaya

Ingredients

  • ½ kg assorted seafood.
  • 16 fresh mussels.
  • 2 C rice.
  • 1 900 gm tin organic peeled tomatoes.
  • 1 chopped onion.
  • 1 grated carrot.
  • 1 Tb Horopito infused avocado oil.
  • Sprinkle of kawakawa powder.
  • 4 Pikopiko (fiddleheads) salad shoots
  • 1 tsp chopped garlic.

Method

Place rice in pot. Add horopito infused avocado oil and mix thoroughly. Cover with water and cook for 1 hour. While rice is cooking sauté onion, garlic and carrot until tender. Add chopped organic tomato. Bring to boil and place on low element with lid on for 1 hour.

Once rice is cooked lightly sauté seafood in oil. Lightly mix seafood into salsa. Place the hot rice in a lightly oiled ramekin dish. Place the tomato and seafood in a soup bowl.

Garnish

Lightly sauté Pikopiko shoots and cooked mussels in the shell. Finish with a light sprinkle of Kawakawa powder. NB. Horopito infused avocado oil can be purchased at some specialty shops or supermarkets.

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