If you like seafood, this is to-die-for!
1/4 c. olive oil
2 boneless chicken breasts cubed 1"
1/2 lb. chorizo -- or pork
sausage 1" cubes
1 lb. boneless pork -- 1" cubes
1 lrg. onion -- finely chopped
1 gr. pepper -- thin strips
1/4 lb. mushrooms -- sliced
2 clv. garlic -- crushed
1/4 tsp. saffron powder
1 pinch oregano --
salt and pepper to taste
3 c. long grain rice (uncle Ben's)
8 c. chicken stock (3 cans broth +2 cans
1/4 c. brandy
1/2 lb. snapper or halibut
cubed and OR
1/2 lb. scallops
1/2 lb. raw prawns -- peeled
OR sm. shrimp
1 1/2 c. frozen peas
2 med. tomatoes -- peeled and cubed
12 clams in the shell
crab claws if available
Early in the morning or the night before, heat olive oil in a pan,
sauté the chicken, sausage and pork until golden. Set aside. Then
sauté onions, green peppers and mushrooms, adding more oil if necessary.
Add garlic, saffron, oregano and rice and stir for about 5 min. Blend
with the meats and refrigerate.
Half an hour before guests arrive, heat oven to 400 deg. Add stock,
brandy and fish or scallops to the meat and rice mixture in your large
pan; (I use an electric wok and don't us the oven) Use a large oven proof
skillet or shallow open pan. Bring to a boil, cover with foil and
put into the oven. Bake about 20 min., stir slightly every 5 min.
Then add the prawns or shrimp, stir slightly. Add the peas
and tomatoes arrange the clams and crab claws on top. Bake another
5 - 10 min or until the prawns are cooked and the clams open and the stock
is just about all absorbed.
Do not overcook this should be moist. Add more stock
I have frozen leftovers successfully, although with this type of
dish fresh is best.
Spice Islands has saffron (expensive but wonderful), this dish
HAS to have it.
Absolutely Wonderful! 8-10
to FANCY FOODS here
to MAIN MEALS Index here
to GROWLIES Index here