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Summer is upon us and most of you who are lucky enough to have a grill are probably making all your meals on it. Well, I’m jealous and I don’t have a grill and so I focus on lots of seafood.
I love one dish meals. They require very little attention. Once you set it up – you can walk away and dinner prepares itself.
This one is simple, beautiful and delicious of course
6 Chicken thighs, bone in
2 tbs. oil
½ tsp. steeped in warm broth
2 cups rice of your choice (short or long grain – basmati, arborio, etc.)
4 cups broth (chicken, shrimp or even water will do)
a variety of seafood (about 2 lbs)
shrimp, scallops, mussels, fish, clams, etc
1 cup frozen peas
2 lemons cut into wedges
salt and pepper
You will need a large flat skillet for this – if you don’t have one, you might make do with a Dutch over.
Season the chicken with salt and pepper, and sear on both sides in the pan till nice and golden brown. Remove chicken and set aside.
Add the rice to the pan and coat with the oil, mixing gently. Add the stock, salt to taste and the saffron. Add the chicken back to pan with the rice. Cook about 20 minutes. Just as the rice is almost done, layer the top with the seafood and cook another 5 to 7 minutes or till the seafood is just cooked.
Serve hot with wedges of lemon and a garnish of chopped parsely.
Until I cook again!
Tag: chorizo
Corn and Seafood Stew
IT’S CORN SEASON AND SO MAKE A SEAFOOD STEW WITH IT
Corn is the great American vegetable – there are hundreds of ways of making it (ok tens of ways) – this stew is easy and o so good.
4- 6 ears of corn, husked
1 cup chorizo sliced ( optional)
use bacon if you like – the pork provides a great depth of flavor to the broth
2 cups prosecco, white wine or broth
1 lb. mussels
1 lb. little neck clams
(use as much or as little seafood as you like)
6 new potatoes, cut into quarters
1 cup hatch chili paste
(I am lucky to have a friend in New Mexico who supplies me with hatch chilies that I freeze and make a paste in the blender with water to use in different dishes – if you can’t find those chilies, roast any of your favorite chilies like jalapenos, serranos and or poblanos)
Salt and pepper to taste
Juice of a lemon
cayenne pepper to taste
2 tbs oil
Heat a casserole with the oil. Brown the chorizo till caramelized. Add the chili paste, potatoes and corn. Season with salt and pepper – be aware that the chorizo is salty – add more later if need be
Cook for about 15 minutes or till the potatoes are soft.
Sprinkle with cayenne if using and add the prosecco. When it comes to a boil add the clams and mussels.
Cover and cook till the shell fish is just open.
Squeeze lemon juice – taste for seasoning and serve hot with crusty bread.
Enjoy.
Until I eat again!
Indian Culinary Center, NYC 