Rice with seafood and spicy dip

Ingredients
400 g raw shrimp, cleaned
150 g calamari rings
4 tablespoons Riso Scotti Rice Oil 
150 g Riso Scotti Bob cu Bob Long Grain Rice
1 teaspoon curcuma powder
Salt
6 fresh parsley stalks, chopped
4 cm ginger piece, cut julienne
4 green onions, cut diagonally into pieces of 2-3 cm long
½ red capsicum, cut julienne
1-2 teaspoons of chili pepper sauce
2 cloves of garlic, cut julienne
4 tablespoons of light soy sauce
2 tablespoons of rice wine (or brandy)
½ lemon, only the juice
2 teaspoons of brown sugar
2 teaspoons of brown sesame oil
Fresh parsley leaves, for garnishing

Instructions
Mix the curcuma with a little bit of water. Rinse the rice under cold water, to remove the starch. Repeat the operation 4-5 times, until the water becomes translucent. Leave the rice soak for approximately 30 minutes. Leave it drain for another 10-20 minutes; its grains are now 50% wider than before.
Put the rice and water in a pot; sprinkle some salt and add the curcuma mixture. Stir well and bring to boil at high heat; lower the temperature at minimum, to allow the liquid to boil slowly. The pot must be large enough in order to leave the rice space to expand. Cover the pot and leave it boil for 12 minutes, without stirring or taking off the cover.
Remove the pot from the heat and leave it steam, covered, for 10-15 minutes. Seal the cover with a kitchen towel, to prevent the steam from coming out. Fluff the rice with a fork.
While the rice cooks, heat 2 tablespoons of oil in a large pan and fry the shrimp for 3-4 minutes, until they become pink. Do not overcook them, because they will become hard. Fry the calamari rings for approximately 3-4 minutes, then remove them and arrange over the shrimp. Also, do not overcook the calamari, because of the same reason.
Heat the rest of the oil in a pan. Add the green onions, garlic, ginger and chili pepper and sauté for 2 minutes, stirring frequently.
Add the soy sauce and stir well. When it starts to boil, lower the heat and cook slowly for 2 minutes. Add the rice wine, lemon juice, sugar and chili pepper paste. Boil slowly for 2 minutes, stirring occasionally, until the sugar melts. Put the pan aside, add the sesame oil and parsley and stir. Cover and leave it rest for 10 minutes, to allow the flavors to infuse.
Divide the rice into 4 individual plates. Arrange ¼ of the quantities of shrimp and calamari on top of it; garnish with parsley leaves. Serve the sauce separately. Dip the shrimp and calamari in the spicy sauce and savor them with golden rice.

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