Mediterranean Seafood Stew Recipe
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1 cup chopped onion
2 tablespoons butter
1 garlic clove, crushed
1 sprig thyme, chopped
1 sprig tarragon, chopped
2 teaspoons turmeric
4 cups parboiled, long-grain rice, washed and ready to use
1 can (28 ounces) Italian plum tomatoes, chopped
1 1/2 tablespoons salt
6 cups water, divided
3 tablespoons olive oil
1 cup squid rings
16 jumbo shrimp, peeled and deveined
1 cup lobster meat, chopped
16 scallops
1 red bell pepper, diced
1 yellow bell pepper, diced
1 green bell pepper, diced
1 large onion, diced
1 pound chorizo sausage, cut into 1- inch pieces on an angle
16 mussels, scrubbed clean
1 pinch saffron
1 cup green peas, cooked
4 cups tomato sauce, warmed
Grated Parmesan cheese, for serving
Yield: 8 servings
Preparation
Preheat the oven to 350°F.
Sauté the chopped onion in butter in a large, heavy-bottomed saucepan until translucent. Add the garlic, thyme, tarragon, and turmeric.
Add the rice and mix until all the onion and herbs are combined. Add the plum tomatoes and salt. Gradually add approximately half the water. As the rice cooks, keep adding water until all has been used. Stir occasionally to prevent the rice from sticking to the base of the pan.
Meanwhile, in a separate pan, sauté separately in olive oil the squid, shrimp, lobster meat, and scallops. When all of the meat is cooked, set aside in a bowl. In the same pan, sauté the diced red, yellow, and green peppers and onion until tender; set aside in a bowl. Sauté the chorizo until cooked; set aside.
When the rice is nearly cooked, add the saffron and mix until all is combined and the rice begins to turn more yellow. Add the mussels. When the mussels open, add the lobster meat, the scallops, the squid, the sautéed vegetables, the peas, and half of the shrimp and chorizo.
To serve, mound the rice mixture onto a large serving platter. Ladle the warmed tomato sauce around the rice and garnish the top with the remaining shrimp and chorizo. Serve with grated Parmesan cheese.
A crisp Italian Pinot Grigio goes well with this.
