Creamy Crab and Shrimp Clay Pot

Ingredients

Seafood and vegetables

• 10 large shrimp in the shell, cleaned and soaked in lemon, garlic and olive oil
• 3 medium crabs in the shell, cleaned and soaked in oil, lemon and garlic
• 1 large carrot, cut into strips
• 1 cup mixed bell peppers
• 1 onion, sliced
• 1 cup mushrooms, sliced
• 1 cup broccoli, if available
• 1 corn cob, boiled and cut, if available
• 1/4 cup dill
• 2 stock cubes
• 1/2 liter cream
• 1/4 liter boiling water
• Salt to taste
• 1 tbsp black pepper
• 1 tbsp paprika
• Soy sauce
• 2 tbsp butter with 2 tbsp vegetable oil

Rice

• 1 1/2 cups basmati rice
• 1 stock cube
• 2 tbsp vegetable oil
• 1 tbsp dill
• 1 tbsp butter
• Salt

Method

1. After marinating the crab, preheat the oven to 200°C and roast it in a tray for 15 to 20 minutes until it turns orange.
2. Heat a deep pan with the butter and oil, soften the onion, then add the carrot, peppers, mushrooms, broccoli and corn. Make a well in the middle and sear the shrimp until orange, not too long so they do not toughen.
3. Add the paprika, salt, black pepper, stock cubes and soy sauce, then the cream. Let it boil once and check the salt. The vegetables should stay crisp; the whole thing takes no more than 15 minutes.
4. Remove the crab's hard shell, split the legs and add the crab, cut up, to the clay pot with the rest of the mixture. Pour in the boiling water and finish with the dill. Cover and bake at 200°C until the sauce thickens and bubbles well.
5. Rice: for each cup of soaked rice, 1 1/2 cups water with the stock cube, salt and oil. Boil until absorbed, then lower the heat. Finish with the butter and dill and stir.