| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Kielbasa |
| 1 |
|
Head celery |
|
|
A few assorted peppers (make sure you have at least one green chile – if not add a can of chopped) |
| 2 |
|
Big onions |
|
|
Lots of garlic |
| 2 |
cn |
Whole or stewed tomatoes or about 8 fresh |
| 1 |
cn |
Octopus in hot sauce |
| 1 |
lb |
Chopped clams (keep broth), or so |
| 1 |
lb |
Shrimp (peeled, etc), or so |
| 1 |
lb |
Scallops, or so |
| 1 |
lb |
Fish (whatever you like, or what's on sale) fillets, or so |
|
|
Rice |
|
|
Chili powder |
|
|
Cumin |
|
|
Oregano |
|
|
Crushed red pepper |
|
|
Black pepper |
INSTRUCTIONS
Saute the celery, peppers, onions, and garlic in a little olive oil until
they wilt. Add the kielbasa, chopped into bite size pieces, and some chili
powder (I use a lot). Cook a little longer, and add the tomatoes clams and
octopus: the mixture should be wet and sort of soupy. Turn down the heat
and let this simmer for at least an hour, stirring and adding more liquid
as needed (I use clam broth or watered-down tomato juice). Check the
seasonings and add what you think it needs - at least a little of each of
the above mentioneds.
At this point you add rice -I just kind of eyeball the liquid in the pot
and guess - anywhere from one to two cups (if you overdo it add more liquid
8-) ). Cover and simmer some more, but keep a closer eye on it as it
thickens so the bottom doesn't burn.
As you get closer to serving time, add the fresh fish, scallops first (they
take a bit longer to cook), then shrimp, then the whitefish, cut into
chunks. Adjust seasonings (as you've actually been doing all along) and
stand back.
People are always afraid to try this, but they always rave about it when
they do. I make it for "serve yourself" parties and when I'm feeling
especially nice about my family. I was just thinking that calamari would be
a great add in to this..hmmm.
Posted to FOODWINE Digest 01 Mar 97 by Ingrid L Reed <ireed@JUNO.COM> on
Mar 2, 1997.
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