Summary

Ingredients

• 1 liter fish stock
• 2 onion (s), chopped
• 2 cloves garlic, chopped
• 300 g rice
• 2 tablespoons oil
• 250 g cherry tomato (s)
• 500 g crabs
• 250 g seafood
• salt and pepper

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Instructions

1. Heat the fish stock.
2. In a large pan with the oil, sauté the garlic, onions and rice until translucent.
3. Pour in the fish stock and cook for a good 15 minutes, until the rice is cooked through. Halve or quarter the tomatoes.
4. Mix the crabs, tomatoes and seafood into the rice. Season with salt and pepper.
5. However, there is little need for seasoning, as the fish stock leaves a very intense taste on its own.
6. You can of course only take part of the stock and fill the rest with water, but then season more.