INGREDIENTS

  • 2 cups rinsed basmati rice
  • 3 cups water or stock
  • generous pinch saffron (optional)
  • generous pinch of salt
  • 1 pound mix of white fish (cod, halibut, sea bass, haddock), scallops, shrimp
  • 1 teaspoon olive oil
  • ¼ teaspoon salt
  • ½ teaspoon smoked paprika
  • zest of one lemon
  • 1 garlic clove – minced or grated
  • 6 ounces ground chorizo, removed form casing and crumbled (or use Spanish Style “Cured Chorizo- or soy chorizo- see note)
  • 1 teaspoon olive oil
  • 1 Tablespoon olive oil
  • 1 extra large onion – diced
  • 2 celery stocks – chopped
  • 2 carrots – diced
  • 1 red bell pepper – diced
  • 4 garlic cloves – rough chopped
  • 2 Tablespoons tomato paste
  • 1 ½ Cups stock- chicken, fish or veggie
  • ½ cup white wine
  • 1 teaspoon smoked paprika
  • 2 bay leaves
  • 1 can drained garbanzo’s (or 1 ½ cups)
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon cracked pepper
  • fresh Italian parsley

Carmencitta Magazine - SPANISH SEAFOOD STEW WITH SAFFRON RICE 2

INSTRUCTIONS

  1. Set rice and water to boil in a medium pot. Add a pinch of saffron and salt. Bring to a boil, cover and simmer on low until tender, about 20 minutes.
  2. Place seafood in a bowl and toss with oil, salt, pepper, smoked paprika, garlic and lemon zest. Set aside.
  3. Preheat oven to 400F
  4. In a large skillet, brown the chorizo (or soy chorizo), breaking in to small crumbles. Once broken down and cooked through about 10 minutes, using a slotted spoon, remove from pan, and set aside. Drain oil, wipe out pan.
  5. In the same pan, heat 1 tablespoon of oil over medium high heat. Add onions, carrots, bell pepper and celery. Stirring, cook for 2-3 minutes before turning heat down to medium. Cook 8-9 minutes, stirring often. Add garlic. Saute 2-3 more minutes. Veggies should be tender.
  6. Make a well in the middle of the veggies and add the tomato paste directly to the middle of the skillet. Stir and brown the tomato paste, for about 2 minutes in the center of the skillet. (This will add depth)
  7. Add wine, stock, smoked paprika, bay leaves.
  8. Bring to a simmer and continue simmering for 5 -7 minutes until liquid is reduced by half.
  9. Add beans and browned chorizo.
  10. Season generously with salt and pepper, then taste.
  11. Nestle the fish and seafood in the stew, pouring any leftover marinade right over the stew. Bring stew to a boil on the stove, top, then immediately place in a 400 F oven for 10-12 minutes. Check for denseness.
  12. Broil seafood for 2-3 minutes, to add color, being careful not to burn the whole thing.
  13. Scatter with fresh parsley.
  14. Serve with the saffron rice.
  15. Note: if using Spanish style “cured chorizo” skip the browning, it is already cooked. Just slice it thinly and place in the stew with the beans, and you may need less of this, because it is more intensely flavored. You will most likely need less salt too, so be sure to taste before adding salt.