Seafood Recipes

Paella:

In a covered 12 inch skillet or paella pan over low heat, heat sausages with 1/4 cup water to simmering; cook for 5 minutes
Uncover the skillet and cook the sausages over medium heat until browned, about 20 minutes, turning occasionally
Remove the sausages from the skillet and cool them slightly; cut into 1/2 inch slices. Reserve the drippings
In the skillet over medium high heat, in hot drippings add the olive oil, cook the chicken drumsticks and thighs until lightly browned on all the sides
Add the green peppers and garlic and cook for 2 minutes
Stir in the tomatoes and their liquid, salt, cinnamon and pepper; heat to a boil. Reduce the heat to low; cover and simmer for 30 minutes or until the chicken is almost fork tender, stirring occasionally
In a cup, mix the saffron with 2 tablespoons of hot water; add to the chicken mixture
Add the rice and pimentos
Over high heat, heat to boiling; reduce the heat to medium low; cover and cook for 15 minutes, stirring the mixture occasionally
Stir the sausage pieces, shrimp and peas into the rice mixture; place the mussels on top; cover and simmer for 5 to 10 minutes more
Serve at the table from the skillet

The paella is ready when the mussles open, rice is tender and all the liquid is absorbed
Other seafood or shellfish can be added
Do not over cook this recipe
Paella is a traditional Spanish rice dish garnished with vegetables, chicken, seafood, etc. It originated in the region of Valencia
The name is derived from that of the vessel in which it is prepared (paellera)

Shrimp, lobster, crab meat or any other type seafood may be used
Raw seafood may be used, but it will need to be cooked longer during the reheating
Serve on a bed of rice or on patty shells
Can be garnished with paprika, chopped parsley, fresh herbs, lemon, etc.

Into a large kettle of vigorously boiling salted water, plunge the lobsters, head first, and boil them, covered, for 8 minutes from the time the water returns to a boil
Transfer lobsters to a cutting board and allow them to cool
Break off claws at the body, and crack them. Remove claw meat and cut it into 1/2 inch pieces. Halve the lobsters lengthwise along the undersides and remove meat from the tails. Cut into 1/2 inch pieces
In a heavy saucepan, cook the lobster meat in the butter over moderate heat, stirring occasionally, for 2 minutes
Add 6 teaspoons sherry and 3 tablespoons brandy, and cook the mixture, stirring for 2 minutes
Transfer lobster meat to a bowl
Add the cream to the Sherry mixture and boil until it is reduced to about 1 cup. Reduce heat to low and stir in the remaining sherry and brandy, nutmeg, cayenne, and salt to taste
Whisk in the yolks. Cook the mixture, whisking constantly, until it registers 140°F on a cooking thermometer
Cook, whisking, for 3 more minutes
Stir in lobster meat and serve over the toast points

Mash the macadamia nuts, salt and garlic in a mortar. Then place in a wok or frying pan and saute in sesame oil until light brown
Add the pork, onion, shrimp and crab, stirring constantly
When the meat is done, break in the eggs and scramble lightly until done. Then add rice, mixing all together
When all the ingredients are well mixed through the rice, mix in the soy sauces
Before serving, place the last three ingredients on as toppings

Nasi Goreng is an Indonesian specialty with rice as its foundation. Finely chopped onion, garlic and chilli are fried in oil, then boiled and cooled rice is added, together with diced cooked pork or chicken and peeled (shelled) prawns (shrimp). Finally, a plain omelette is made and cut into strips which are laid in a lattice pattern on top of the rice mixture. The dish is served with cucumber and roasted peanuts
The Dutch adopted this dish during their colonial period and adapted it to European tastes; it is known in the Netherlands as rijsttafel (literally, "rice table")
Nasi Goreng is Indonesian fried rice
Kemiri or peanuts can be used in place of the macadamia

Boil lobsters and remove meat. Reserve shells
Sauté the lobster meat with the mushrooms in butter for about 5 minutes
Add salt and pepper to taste
Add sherry and braise for about 2 minutes
Blend flour into mixture, then slowly stir in cream
Add cheese and stir until it melts
Sprinkle with paprika. Remove from heat and blend in egg yolks
Fill the lobster shells with the above mixture and sprinkle with Parmesan cheese and a dash of paprika
Place under the (preheated) broiler to brown

Thermidor is the name of a loster dish, created in January 1894 at Maire's, a famous restaurant in the Boulevard Saint-Denis in Paris, on the evening of the premiere of Thermidor, a play by Victorien Sardou
Do not over cook the lobster
Milk can be used in place of the cream
Serve this recipe with rice or potato and vegetables
Garnish with lemon, sprigs of fresh parsley, etc.

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