Seafood Veracruz Style

Ingredients

• 1/2 oz Butter Solid Grade Aa Salted Sweet Cream Zero Grams Trans Fat
• 1/2 oz Oil Vegetable
• 8 oz Rice Medium Grain Pon Lai
• 3 oz Onion White Peeled Fresh
• 4 oz Tomatoes Oven Roasted
• 1 1/4 lb Juice Clam Ocean Canned
• 8 oz Tilapia Fillet 3-5 Ounce Shallow Skinned Individually Quick Frozen, cut into 1" chunks
• 8 oz Shrimp White Raw 31-40 Peeled Tail Off Individually Quick Frozen
• 4 oz Octopus Tentacles 4.2-5.6 Ounce Fully Cooked Frozen
• 8 oz Clam in Shell 17-22 Count Cooked Vacuum Pack Frozen
• 5 oz Scallop Bay Dry 30-40 Adductor Muscle Only Individually Quick Frozen Farmed

Preparation

1. In a heavy wall sauté pan, heat oil, then add butter.
2. Add rice, garlic and onion and cook, keeping stirring mixture until rice starts to brown.
3. Add crushed tomatoes, continue cooking till fully incorporated by the rice.
4. Add clam juice and seafood and bring to a boil.
5. Reduce heat to a simmer and continue cooking until all liquid has been absorbed by the rice.

• Servings: 4
• Type: Lunch, Dinner, Entree
• Categories: The Dish, Recipes
• Tags: Dinner, Entrée, Lunch, Seafood
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