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January 21, 2009
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Arroz del Mer
by Antonio y Marta
Amt Measure Ingredient
-------- ------------
--------------------------------
8 cups
water
2 turnips
2 leeks
1 pound mussels,
whole
1 pound shrimp
1 pound clams
1 pound calamari
1 pound fresh
fish, steaks
1
onion, finely chopped
1
red pepper, chopped
3
tomatoes, chopped
2 tablespoons Nora
2 tablespoons Colorante
3 bay leaves
4
cloves garlic, sliced
1 centiliter saffron
2 tablespoons coarsely ground pepper
3 tablespoons Italian seasoning
1 cup fresh peas
3 cups rice -- Brillante
Add 8 cups of water, leeks, and turnips to stock pot on stove top. Heat to
boiling. Whenever boiling, turn heat down to simmer and cover.
Wash mussels to rid mustache. Place in second pot; cover with cold water and
heat until mussels open. Remove from heat, strain broth into stock pot.
Separate meat from shell; add shells to stock pot. Retain meat.
Place clams in second pot; cover with cold water and heat until clams open.
Remove from heat, strain broth into stock pot. Separate meat from shell; add
shells to stock pot. Retain meat.
Remove heads and shells from shrimp. Add all scrap to stock pot. Retain
uncooked shrimp meat.
Clean calamari and cut into quarter inch rounds.
Cut fish into one inch cubes.
Cover bottom of large skillet with olive oil. Heat skilet. Add fish and
calamari to skillet and fry until water is absorbed.
Blend garlic, Nora, and 1 cup stock until pureed. Sit aside.
When steam stops rising from the skillet, add red pepper. Simmer for 5 minutes.
Add onion and bay leaves to skillet. Simmer for 5 minutes.
Add tomato to skillet. Add saffron, pepper, italian seasoning (hierga buena),
and Colorante. Gently stir.
Add 12 cups of boiling broth from stock pot and allow mixture to reduce for 5
minutes.
Allow to heat to boiling, add peas. Add rice and stir gently. Reduce heat to
simmer, and cover. Simmer for 25 minutes. Gently stir from time to time to
check consistency which should become that of thick gravy.
Add all cooked shellfish and shrimp. After 5 minutes, add garlic mixture.
Remove bay leaves. Serve immediately with wine, bread and melon.
Yield: "12 servings"
Note: Colorante and Nora are Spanish spices. Colorante is an orange
coloring and Nora is a paprika-like granule.
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