How do I prepare Cape Verde Arroz De Marisco By Kiki Canuto?
Here's a recipe for Cape Verde Arroz De Marisco By Kiki Canuto:

Ingredients:

• 2 cups long grain rice, white, rinsed
• 4 tablespoons unsalted butter, room temperature, divided
• 2 teaspoons sea salt, divided
• 5 1/3 cups water, divided
• extra virgin olive oil, to taste
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1/2 large yellow onion, diced
• 5 cloves garlic, minced
• 1 teaspoon red chili flakes
• 1 tablespoon tomato paste
• 8 oz frozen calamari, 1 package, defrosted
• 1 lb medium shrimp, shell on, approx 35
• 1/2 lb fresh mussel, shell on
• 1 cup frozen organic peas, defrosted
• 1 lemon, juiced
• 2 tablespoons fresh parsley, chopped, plus whole parsley leaves for garnish

Instructions:

1. In an medium pot over high heat, combine the rice, bay leaves, 2 tablespoons of butter, 1 teaspoon of salt, and 41/3 cups (1 L) of water. Bring to a boil. Cover, reduce the heat to low, and simmer for 20 minutes, or until the rice is cooked and fluffy.
2. Heat a large sauté pan over medium-high heat. Add a drizzle of olive oil. Toss in the peppers, onion, and garlic. Cook until the onion is slightly translucent, 8-10 minutes.
3. Add the red pepper flakes, remaining teaspoon of salt, the tomato paste, and remaining cup (240 ml) of water. Stir, cover, and boil for 2-3 minutes.
4. Add the calamari, shrimp, mussels, and peas. Stir and cover with the lid. Cook until the mussel shells open, 5-6 minutes.
5. Remove the pan from the heat. Add the lemon juice, remaining 2 tablespoons of butter, and chopped parsley then stir.
6. Transfer the cooked rice to a large bowl.
7. Use a slotted spoon to scoop the seafood mixture over the rice. Stir to combine, add 1/2 cup (120 ml) of the seafood braising liquid, and stir once more.
8. Garnish with parsley leaves (optional).

Enjoy your Cape Verde Arroz De Marisco By Kiki Canuto!