1559 shellfish pilaf valenc Recipes

all-purpose flour, unpeeled, medium-size fresh shrimp, chicken broth, divided, onion, chopped, chopped celery, chopped green bell pepper, garlic cloves, minced, light cajun sausage, sliced, tomato paste, salt, fresh thyme, chopped fresh oregano, pepper, ground red pepper, bay leaves, fresh sliced okra, lump crabmeat, crawfish tails, rinsed, fresh oysters, undrained, hot cooked rice

red potatoes, peeled and cut into 1/2-inch dice, water, extra-virgin olive oil, onion, finely diced, garlic, minced, dry white wine, dozen mussels , scrubbed, littleneck clams , scrubbed, bacon, finely diced, celery rib, finely diced, all-purpose flour, heavy cream, skinless salmon fillet, cut into 1-inch cubes, cleaned monkfish fillet, cut into 1-inch cubes, salt and freshly ground pepper, chopped parsley

homemade or low-sodium chicken broth, saffron threads, crushed, olive oil, link spanish chorizo sausage (3 oz), thinly sliced, skinless, boneless chicken breast halves, cut into bite-size pieces, sliced fennel bulb (about 2 bulbs), chopped yellow bell pepper, chopped red onion, salt, black pepper, garlic cloves, minced, chopped tomato, minced fresh flat-leaf parsley, sweet spanish or hungarian paprika, uncooked valencia or arborio rice (or other short-grain rice), shrimp, peeled and deveined, mussels (about 1/2 lb)

broccolini, fat) asparagus spears, carrots , with some stem attached, red radishes , with some stem attached, halved lengthwise, tomatoes , halved crosswise, red onion , cut into 1/2-inch-thick wedges through the root end, extra-virgin olive oil, for drizzling, salt, oysters , such as wellfleet, scrubbed, littleneck clams , scrubbed, mussels , scrubbed, basil sprigs, warm crusty bread , for serving

mexican-style chicken rice pilaf mix (look for goya, vigo or other mexican-style rice in the spanish or mexican food section of your groce), black beans, rinsed and drained, corn, canned or frozen, scallion, chopped, pitted black olives , sliced lengthwise, cooked diced chicken meat or 1/2 roasting chicken, fresh cilantro, chopped, ripe avocado, sliced (or made into guacamole), salsa, sour cream (for garnishing), tortilla chips

cooked chicken breasts, chopped, rice pilaf mix (curry flavor or add 1/2 tsp curry powder to regular rice pilaf), diced tomatoes, drained, frozen peas, unsalted cashews

onion, peeled and quartered, celery stalk, quartered, garlic cloves, peeled, olive oil, clam juice, no-salt-added diced tomatoes, undrained, dried thyme, freshly ground black pepper, saffron threads, shrimp, peeled and deveined, mussels or clams, scrubbed and debearded, chopped fresh parsley, dried basil, grated orange rind, orange juice

fat-free , less-sodium chicken broth, freshly ground black pepper, saffron threads, olive oil, minced onion, garlic cloves, minced, arborio rice, stewed tomatoes with onion, celery, and bell pepper (such as del monte), undrained, mussels (about 15 ), scrubbed and debearded, peeled and deveined medium shrimp, frozen petite green peas

dry sherry, saffron threads, crushed, vegetable cooking spray, julienne-cut red bell pepper, chopped onion, diced low-sodium 96%-fat-free ham, garlic cloves, minced, canned crushed tomatoes, chopped almonds, toasted, salt, pepper, fresh clams (about 10 oz), scrubbed, fresh mussels (about 1/2 lb), scrubbed and debearded, shrimp (about 1/4 lb), peeled and deveined, chopped fresh parsley

white bread, crusts removed, red bell pepper, extravirgin olive oil, divided, garlic cloves, minced, hungarian sweet paprika, tomatoes, peeled, seeded, and chopped (about 1/2 lb), jalapeno pepper, seeded and minced, dry sherry, blanched almonds, toasted, water, white wine vinegar, fresh lemon juice, salt, chopped fresh flat-leaf parsley, extravirgin olive oil, jumbo shrimp, peeled and deveined (about 1 1/2 lb), garlic clove, minced, littleneck clams , scrubbed (about 2 lb), mussels , scrubbed and debearded (about 2 lb)

water, shrimp, peeled and chopped, fresh conch, finely chopped, all-purpose flour, baking powder, dried thyme, hungarian paprika, dried crushed red pepper, ground red pepper, egg, lightly beaten, milk, hot sauce, chopped onion, green onions, chopped, garlic cloves, minced, chopped green bell pepper, chopped red bell pepper, jalapeno peppers, seeded and finely chopped, chopped fresh parsley, raw clams, minced, crabmeat, vegetable oil, spicy juniper mayonnaise

chopped fresh parsley, sherry vinegar, extra-virgin olive oil, salt, garlic cloves, minced, cooked medium shrimp, peeled and deveined, diced tomato, chopped onion, chopped green bell pepper, chopped red bell pepper

unsalted butter, garlic cloves, minced, shallot, minced, dijon mustard, fresh white bread crumbs (7 oz), chopped thyme, salt and freshly ground pepper, dry white wine, bay leaves, dozen medium mussels (1 1/2 lb), scrubbed and debearded, dozen medium littleneck clams, shucked, on the half shell , empty shells reserved, dozen medium shrimp, shelled and deveined

bulgar wheat, grated lemon zest or 1/2 tsp dried lemon zest, lemon juice, green onion, sliced fine, garlic clove, pressed, tabasco sauce or 1/2 tsp hot pepper sauce, garbanzo beans, drained and coarsely chopped, sliced black olives, salt, cayenne pepper, dried apple (see note ), raisins (see note ) or 2 tbsp currants (see note), apple juice (more if needed, see note) or 1/4 cup water (more if needed, see note), chopped toasted pecans , walnuts (optional) or 2 tbsp almonds (optional), butter, salt

chicken rice pilaf mix or 1 (5 oz) package yellow rice mix, found at most supermarkets, oil, minced ginger, garlic , smashed, sliced mushrooms, drained, tortillas, lettuce leaf, grilled chicken, cut in strips, green onion, low sodium soy sauce

wild rice, water, chicken rice pilaf mix , pilaf, coarsely chopped cooked chicken (about 1-1/2 lbs), sweet red pepper , cut into thin bite-size strips, fresh pea pods, trimmed , strings removed, and pods cut into thin bite-size strips, bottled lemon-pepper salad dressing, bottled french dressing, ground black pepper, green onions, cut into thin strips* (about 10 total ), fresh pea pods (optional)

basmati rice, washed and soaked for 20 minutes and then drained, fresh milk, cream, beaten, sugar, cumin seed, cinnamon, cardamoms, bay leaf, ghee, canned chopped mixed fruit (drained ), edible fresh rose petals, finely broken, salt

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional