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Portuguese Seafood Rice
Seafood Rice - Portuguese version of the Spanish paella, only better. Scallops, prawns, black mussels, calamari and fish with saffron rice.
In a pan, sauté: - Olive Oil, White Onions, Red/Yellow/Green peppers, Garlic, Mushrooms, Chicken (drum sticks), Leave on High Heat until brown.Once chicken appears to be cooked threw, it is optional to take chicken off bone.
Take chicken out of sauté pan and place on grill. Brush with a mixture of butter, lemon, parsley, olive oil and garlic. Set aside.
Back to the sauté pot, add: White wine, Salt, Pepper, Fresh Rosemary, Marjoram, Rice and water (twice as much water as rice),. Turn down the heat as much as possible – Very important or rice will burn. When simmering, add: Clams, Squid, Scallops, Shrimp, Frozen Peas. LIFT, do not stir.
Add saffron.
Add chicken to top of pan.
Put lid on pan and simmer “low and slow” for 45 minutes to one hour.
In a pan, sauté: - Olive Oil, White Onions, Red/Yellow/Green peppers, Garlic, Mushrooms, Chicken (drum sticks), Leave on High Heat until brown.Once chicken appears to be cooked threw, it is optional to take chicken off bone.
Take chicken out of sauté pan and place on grill. Brush with a mixture of butter, lemon, parsley, olive oil and garlic. Set aside.
Back to the sauté pot, add: White wine, Salt, Pepper, Fresh Rosemary, Marjoram, Rice and water (twice as much water as rice),. Turn down the heat as much as possible – Very important or rice will burn. When simmering, add: Clams, Squid, Scallops, Shrimp, Frozen Peas. LIFT, do not stir.
Add saffron.
Add chicken to top of pan.
Put lid on pan and simmer “low and slow” for 45 minutes to one hour.
Sigalon |
Latest page update: made by Sigalon
, Sep 1 2007, 4:09 AM EDT
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