Trinidadian braised rice with crab and coconut milk.
Total time: 60 minutes
- 3 tablespoons butter
- 1 1/2 cup purple onion, finely chopped
- 4 cloves garlic, minced
- 1 hot chili, finely chopped
- 3 tablespoons curry powder
- 3 uncooked white rice
- 4 400ml cans coconut milk
- 2 cups water
- salt to taste
- pepper to taste
- 700g canned crab meat, drained
- 4 tablespoons green onions, chopped
- 3 tablespoons lime juice
- lime wedges for garnish
- In a large skillet, melt butter over moderate heat until foamy. Add onions, garlic, and chili and cook, stirring frequently, until onions are soft and translucent (about 5 minutes).
- Add curry powder and continue stirring (2-3 minutes). Add uncooked rice and continue stirring until rice is coated with the onion mixture (2-3 minutes).
- Stir in coconut milk, salt, and pepper to taste. Bring to a boil over high heat. Reduce heat to low, cover, and simmer undisturbed (15 minutes).
- Stir in 1-2 cups water, bring to a boil again, then reduce heat to low, cover, and simmer until the rice is fully cooked (15-20 minutes).
- Stir in crab meat, green onions, and lime juice. Simmer until the liquid has been absorbed by the rice and crab is heated through (about 5 minutes).
- Serve with lime wedges for garnish.
- Mama: 3.5/5, very filling!
- Papa: 4/5, could use less rice and add shrimp
- Girlie: 3.5/5
- TW: 4/5
- McM: 3/5, somewhat heavy so I would recommend substituting half the regular coconut milk for “lite” coconut milk and reducing the amount of rice
Caldillo de Congrio con Vino Blanco
Chilean seafood stew.
Total time: 60 minutes
- 3 tablespoons olive oil
- 1 large onion, thinly sliced
- 1/4 red bell pepper, diced
- 1 carrot, grated
- 1 clove garlic, minced
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon chili powder
- 4 cups vegetable stock* (see notes below)
- 4-6 tablespoons fish sauce to taste* (see notes below)
- 3 medium tomatoes, peeled, seeded, diced
- 1 bay leaf
- 3 cups parsley, chopped
- 1 1/2 cups dry white wine
- 4 cod fillets* (see notes below)
- 250g scallops
- 250g shrimp
- 250g mussels
- 1 cup 18% cream
- 1 egg yolk
- Heat oil over medium heat in a large saucepan. Add onion and saute until softened but not browned (4 minutes). Add bell pepper, carrot, garlic, cayenne pepper, chili powder and cook, stirring (2 minutes).
- Transfer the onion mixture to a large pot. Add broth, fish sauce, tomatoes, bay leaf, and parsley. Season with salt and pepper to taste. Bring to a boil, then reduce to simmer over low heat (10 minutes). Remove bay leaf.
- Add cod, shrimp, scallops, and mussels. Simmer over low heat until fish and scallops are opaque, shrimp are pink, and mussels open (10 – 15 minutes).
- In a small bowl, whisk heavy cream with egg yolk. Ladle a small amount of hot soup into the egg mixture before adding to soup (to prevent egg and cream from curdling). Simmer (2 minute).
- Garnish with additional parsley and serve.
- Mama: 5/5
- Papa: 4.5/5, could use a little less parsley but otherwise an excellent stew!
- Girlie: 5/5
- TW: 5/5,
- McM: 4.5/5
- Congrio is not available in North America, but any firm-fleshed white fish can be substituted. We used cod, but other options include halibut, sea bass, red snapper, grouper, or monkfish.
- The original recipe included fish stock but we were unable to find this in our local grocery stores. We substituted by using vegetable broth and adding fish sauce.
Original recipe: http://thelatinkitchen.com/r/recipe/caldillo-de-congrio-con-vino-blanco
Paella is a traditional spicy Spanish dish with a variety of meats and seafood served over rice.
Total time: 1 hour
- 2 cups uncooked white rice* (see notes below)
- 1/2 cup olive oil
- 1 tablespoon paprika
- 2 teaspoons dried oregano
- 1kg chicken breast, cut into 1 inch cubes* (see notes below)
- 3 cloves garlic, crushed and minced
- 3/4 teaspoon red pepper flakes
- 1/2 bunch parsley, chopped
- 1 cup chicken broth
- 2 lemons, tested
- 1 medium yellow onion, chopped
- 1 red bell pepper, coarsely chopped
- 500g medium shrimp, peeled and deveined
- 250g mussels
- salt and pepper to taste
- Cook rice according to package instructions (we prefer to use a rice cooker).
- Cook mussels according to package instructions. Set aside to cool.
- In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, salt, and pepper. Stir in chicken pieces to coat. Set aside in refrigerator to marinate.
- Heat 2 tablespoons olive oil in a small skillet over medium heat. Stir in garlic, red pepper flakes, and cooked rice. Add parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to low. Simmer while proceeding with the next steps.
- Heat 2 tablespoons olive oil in a separate large skillet over medium heat. Stir in marinated chicken and onion and cook for 5 minutes. Stir in bell pepper and cook for another 5 minutes. Stir in shrimp and cook until shrimp is pink (5 minutes).
- Serve rice in bowls topped with meat and seafood mixture.
- The original recipe involves cooking the rice in the skillet. However, we found that it was easier and faster to cook the rice ahead of time using a rice cooker.
- The original recipe describes the chicken cut into 2 inch pieces but we found that these pieces were too large to eat easily from the bowls. We recommend using thinner strips or 1 inch cubes of chicken.
- Mama: 4/5, quite spicy
- Papa: 4.5/5
- McM: 4/5
- TW: 4/5
- Girlie: 4/5, a little too spicy for my preference
Original recipe: http://allrecipes.com/recipe/84137/easy-paella/print/?recipeType=Recipe&servings=8