Ingredients:
- lamb chops – 4 pieces
- fish fillets (like tilapia or salmon) – 2 fillets
- lobster tails – 2 pieces
- shrimp – 200 g, peeled and cleaned
- ar yellow rice – 1 cup
- pic garlic – 4 teeth, chopped
- lemon – 1, juice and zest
- fresh herbs (such as parsley or cilantro) – to taste
- -️ olive oil – 4 tablespoons
- 🧂 sal – al gusto
- – pepper – to taste
Instrucciones:
- Prepare the yellow rice: In a pot, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and suffer until golden brown. Add the rice and stir well to soak up the oil. Add 2 cups of water, salt and lemon juice. Bring to a boil, then reduce heat and cook covered for 20 minutes or until rice is tender and water has absorbed.
- Cooking the lamb chops: While the rice is cooking, season the lamb chops with salt, pepper and the zest of lemon. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Cook the lamb chops for 4-5 minutes on each side or until golden brown and cooked to desired point. Draw from the fire and let it rest.
- Seal the fish: In the same pan, add a little more oil if necessary. Season fish fillets with salt and pepper. Cook for 3-4 minutes on each side, or until golden brown and cooked through. Pick up and reserve.
- Cook Lobster and Shrimp: In the same pan, add the lobster tails and shrimp. Cook for 3-4 minutes, turning once, until pink and cooked. Add some minced garlic and fresh herbs at the end to enhance the flavor.
- Plate Assemble: On a large plate, place a portion of yellow rice in the center. Up put the lamb chops, seal fish, lobster tails and shrimp on. Decor