BOM PETISCO WITH TOMATO RICE AND STRAWBERRIES
2 x 385 g Bom Petisco tuna
700 g Carolino rice
150 g chopped onion
20 g chopped garlic
500 g peeled ripe tomato
300 g strawberries
1 bay leaf
1 dl white wine
2 l vegetables broth
1 dl extra virgin olive oil
Traditional sea salt
Ground black pepper
Start by cutting the tomato in pieces.
Cook the onion, garlic, bay leaf and chopped coriander in olive oil, in a sauce pan. Pour with white wine, let it boil and add the tomato. Add the vegetables broth and let it boil for 1 minute.
Add the rice, turn the heat down to the minimum, cover and let it cook for about 15 minutes.
Add the strawberries cutted in quarters and perfume with chopped coriander. When serving, add the Bom Petisco tuna.
Serve with “pimentos Padrón” (Padrón green peppers).