1 Small Spanish Onion (finely chopped)
1 green Pepper (finely chopped) 1 red Pepper cut in strips
2 medium sized Tomatoes (skinned and finely chopped)
2 Carrots (finely chopped)
100g Peas cooked
200g Prawns
200g Small Clams
200g Squid
12 Mussels
500g Crocodile
600gr kangaroo loin cut in dices
350 g Rice (short or long grain rice)
2 cloves of Garlic (coarsely chopped)
A pinch of Saffron strands
Sprig of Parsley (finely chopped)
Olive oil
800ml fish or chicken stock


  1. In a large frying pan heat some Olive oil
  2. Add the Onion, Green pepper and Carrot
  3. fry gently for about 5 mins
  4. add chopped Tomato and Squid(with tentacles)
  5. fry on low heat for another 10 mins
  6. add the rice and stir well to make sure that it is coated thoroughly
  7. add stock clams and the garlic/saffron/parsley and bring to the boil
  8. Add the Crocodile season with salt
  9. put a lid on it, turn heat right down
  10. cook very slowly for about ten minutes
  11. add prawns and peas and give it a stir
  12. arrange the mussels and red pepper strips decoratively on top
  13. put the lid back on and leave for another ten minutes
  14. Check to make sure it has enough stock if too dry add more
  15. Add the kangaroo pieces and cook for another 5 to 8 minutes, roo need to stay rare
  16. Shake the handle of the pan rather than stir so as not to upset the pattern
  17. You know it’s ready to eat once rice is cooked and mussels have opened.

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