2 large onions, chopped
2 bell peppers, chopped
1 jalapeno pepper, seeded and minced, to taste
6 cloves garlic, minced
4 cups bouillon
2 tablespoons tomato paste
1 tablespoon sweet paprika
1 teaspoon turmeric
1 teaspoon fennel seeds
1 teaspoon oregano
1 cup uncooked brown rice or barley
1 to 2 pounds seafood of your choice: squid rings, shrimp, fish fillets cut into bite size pieces, etc.
1/2 cup sliced pimento-stuffed olives
1 cup frozen peas
Combine everything but the seafood, olives and peas in a large pot. Bring to a boil, reduce the heat and cover the pot. Simmer, stirring occasionally, 45-60 minutes or until the brown rice (or barley) is tender. Add the seafood, cover and cook until it is opaque (about 5 minutes — test with a knife or fork to make sure it is cooked through). Stir in the olives and peas.
4-6 servings
