Caribbean Paella recipe (Seafood paella):

(serves 4)

Ingredients

1 ½ cups of a firm white fish cut into chunks (in Punta Cana would probably be Dorado, but Monkfish or Cod would be fine)
5 baby squid: cleaned and cut into strips
1 cup cleaned shrimp
A couple dozen mussels or clams
6 cloves of garlic
1 sweet pepper: julienned
1 small red onion: finely chopped
4 small tomatoes cut in quarters
j cup of shredded coconut (optional)
1 cup of criolla (rice)
2 cups of fish stock
½ cup of white wine
4 tablespoons oil
½ tspn saffron
Pinch of dried chilis
Salt & pepper to taste
If you have a paella pan use it for this Caribbean paella recipe, if not any casserole dish that can go on the stove top and in the oven will do. Preheat oven to 400 degrees celsius
Heat the fish stock (close to boiling): add the saffron and the dried chilis and set aside

Season the fish with salt & pepper Saute (with 4 tblspns of oil) fish with onion, pepper, coconut for five minutes Add tomatoes, squid, and j of the shrimp Stir in rice making sure that it all gets coated with juices from the pan. Add fish stock and wine Loosely cover with tin foil and cook in over for around 40 minutes

Remove from oven and add remaining shrimp and the mussels or clams (push mussels lightly into other ingredients) Return to oven for another ten minutes.

My Family's Favorit Vegetable Paella

rice - 200g
sweet pepper - 4 pcs.
zucchini - 2 pcs.
tomatoes - 2 pcs.
Onions - 2 pcs.
Garlic - 2 cloves
olive oil - 4 tbsp
citron - 1 lemon
black pepper (ground), salt - to taste.

Boil rice in 2 cups of salted water. Cut the peppers into thin strips, zucchini - thinly sliced, tomatoes, onions and garlic - into cubes.

Sweet peppers, zucchini, onion and garlic brown in oil lightly. Put the rice, tomatoes, and cook for 5 minutes. Season with salt, pepper and grated rind.

When submitting chains greens.

Bon Appetit!

Seafood Paella

• 1 teaspoon smoked Spanish paprika
• ½ tablespoon Spanish Saffron
• 1 teaspoon cayenne pepper
• ½ teaspoon Kosher Salt
• 1 teaspoon freshly cracked black pepper
• 1/4 cup Spanish extra-virgin olive oil
• 4 cups chicken stock (low-sodium organic)
• 2 cups Arborio rice
• 8 boneless skinless organic chicken thighs
• 1 pound fresh dry chorizo, crumbled
• 1 bottle Torres Sangre de Toro Rose
• 1 pound 16/20 shrimp peeled & deveined
• 1 medium Vidalia onion, finely chopped
• 3 garlic cloves sliced into paper thin slices
• 1 pound littleneck clams, scrubbed
• 1 pound mussels, cleaned
• 1 pound grilled baby octopus (available at some specialty food stores)
• 1/2 pound lump crabmeat, well-drained and checked for shells
• ¼ cup fresh chives chopped
• 1 tablespoon fresh flat-leaf parsley chopped
• 1 tablespoon fresh cilantro chopped
• Optional: Steamed asparagus with lemon & olive oil

• Mix the paprika, 2 tablespoons of olive oil and 1/4 teaspoon of salt in a large zip-lock bag. Add the chicken and shake. Refrigerate for at least 3 hours.
• In a saucepan, combine the stock with the saffron, and a pinch of pepper & salt. Bring to a simmer, cover and keep warm.
• In a large cast-iron skillet, heat olive oil. Add the chicken and marinade. Cook over medium heat, until browned. 15-20 minutes. Remove from skillet with tongs and rest on large plate
TIP# 1: Use tongs when removing cooked proteins from skillet in an effort to leave as much liquid and fat in the skillet for the next item that will be cooked.
TIP #2: After cooking the chicken, chorizo & shrimp transfer them all to the same plate.
• Add the chorizo and cayenne to the skillet and cook until lightly browned, about 3 minutes. Remove from skillet and transfer to plate.
• Deglaze the pan with ¼ cup Torres Rose.
TIP #3: This would be a good time to pour a glass for yourself to sip on while cooking.
• Add the shrimp to the skillet and cook on medium heat about 2 minutes. Remove shrimp from skillet and transfer plate. Remove skillet from heat.
• Heat up the stock in a sauce pan and hold on stove to keep warm, but not boiling.
• Turn on skillet to medium-high heat. Add the onion and garlic, season with salt and pepper cook stirring occasionally, until onions are almost translucent.
• Add the dry rice to the skillet and sauté to coat with the residual oil still remaining in skillet. Add a tablespoon more olive oil if needed.
• Stir in 1 cup of stock and cook on low until absorbed by rice, stirring constantly.
• Add the chicken and chorizo to the skillet along with any drippings on plate.
• Slowly incorporate the remaining warmed stock into the skillet while constantly stirring until all ingredients are incorporated. Cover and cook for 10 minutes.
• Nestle the clams and mussels into the rice in the skillet on top of other ingredients. Cover and cook for 10 minutes.
• Check the rice to check for doneness, if needed add more stock ½ a cup at a time until preferred doneness. It is recommended the rice be just slightly al dente.
• Place the shrimp, baby octopus and the crabmeat on the rice. Cover and cook for 5 minutes to heat the crab, octopus, and shrimp.
• Remove the pan from the heat and let the paella stand for 5 minutes. Discard any mussels and clams that have not opened. Sprinkle the paella with the fresh chives, parsley and cilantro.
• Serve out of cask iron skillet with steamed asparagus on the side.
• Pour your guests a glass of your favorite Torres wine & Buen Apetito!!

Heather R. Abrams