MY SEAFOOD ESCABECHE, with AJICITOS, ACHIOTE OIL and CULANTRO ORZOTTO!

This is one of my easy and delicious recipe to cook in no time. Once you have all the ingredients at home, you’ll make it happen and your family will love you for it! Smile.
 
Category:  Entrée 
Approx. Prep and Cook Time:  35 Minutes
Approximate Cost:    $13.65 or $4.55 per serving
Difficulty Level:  Easy
Allergens, Other:  Use a GF pasta instead of Orzo to make this dish Gluten Free    
Servings: 3
 
Ingredients
1 Cod stake cut in bite size ($1.85)
1 Salmon stake cut in bite size ($2.00)
6-Shrimp, tails off, deveined and season ($3.50)
½ to ¾ c. Baby Scallops ($1.50)
1 ½ tsp. Angie’s Dry Seasonings (.20)
¼ c. Avocado oil (.50)
½ Onion, peeled and sliced (.40)
4 Bay leaves (.10)
3 jumbo Garlic, chopped lightly (.30)
 
1 c. Orzo (.50)
1 tbsp. Avocado oil w/Achiote (or a Sazón envelope for color) (.20)
2 Culantro leaves, rinsed and chopped (.10)
2 ajicitos cachucha (small sweet PR peppers) rinsed seeds removed and chopped (.10)
2 c. + of Chicken stock ($1.50)
1 Avocado ($1.25)
1 Lemon (.65)
 
Directions
Season the cod, baby scallops, salmon and shrimp to-taste with Angie’s Dry Seasonings and 1 tbsp. Avocado Oil. Refrigerate.
In a skillet, sauté the sliced onion, garlic and add the bay leaves. Set aside.
In a saucepan add 1 tbsp. of avocado oil, my dry seasoning to-taste, 1 c. Orzo, Sazon envelope, chopped Culantro leaves (or cilantro if you don’t have them), small chopped red peppers and
2 c. + of Chicken stock. Bring to a boil, reduce heat to low and cook until the grain is tender.
While the Orzotto is cooked, warm the onion/garlic oil skillet, add the seafood to and cook just until the seafood is cooked, under 5 minutes. Do not Overcooked.
By now the Orzotto is done so, slice the avocado and lemon and start plating this awesomely tasty meal. Enjoy!
 
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings