Paella
INGREDIENTS:
6 tablespoons olive oil
1 cup minced onions
1 each small-sized sweet red and green bell peppers, seeded, diced
1 tablespoon minced garlic
1 tablespoon minced fresh thyme
Salt and freshly ground black pepper
3 chorizo, sliced into 1/4-inch thick half circles
1/2 cup dry white wine
3 cups bomba rice
1/4 teaspoon saffron threads
5 to 6 cups simmering chicken stock
12 extra-large shrimp, shelled and de-veined, leaving tails intact
6 Octopus tentacles (boiled in court bouillon for 3 hours)
(2 bay leave, 1 lemon, 1/2 bulb of fennel, 2 whole shallot peeled )
12 hard-shelled clams, such as littleneck, scrubbed
12 mussels, scrubbed
1 cup peas
Yellow Tail & Coconut Ceviche
INGREDIENTS:
3 whole coconut, this is optional. The Coconut shell is for the
presentation only. A small vessel could be used for serving as well
½ cup unsweetened coconut milk
24 oz of ¼ inch diced yellow tail
4 lime (juice)
4 oz of ¼ inch diced red bell pepper
4 oz of ¼ inch diced of peeled cucumber
4 oz of 1/8 inch diced of red onion
Salt & espelette pepper
PREPARATION METHOD:
PREPARATION METHOD:
Bring a large pot of water to boil, add 2 bay leave, ½ fennel bulb, 2
peeled whole shallot, 1 lemon cut in half. Add the octopus; boil for about
2-3 hours until tender. Remove the octopus form the water, set I aside.
This step can be prepared the day before.
Dice Onions, Red & Green Peppers into ½ dice, peel and chop 4 gloves
garlic. Pick and chop small bunch of thyme. Heat olive oil in a paella pan,
sauté all vegetables in the olive oil; add the bomba rice and glaze with oil
and vegetables add the saffron, than Deglaze with White wine.
Heat up a second skillet with olive oil, sautéed all the shrimp, chorizo
and octopus for about two minutes to get them translucent, season with
salt & pepper. Transfer the seafood into the paella pan. Fold the sautéed
seafood into the rice. Add the chicken stock and cover with foil. Simmer
on low heat for about 20min. Remove the foil; add the clams and mussels
to the paella. Arrange the mussels and clams on top of the rice. Also,
add the peas, cover again and cook for an additional 20 minutes.
• Cut the Yellow Tail into 14/” pieces, set on ice.
• Add the fresh lime juice, and refrigerated for two hours.
• Dice all the peppers and cucumbers into ¼ dice, dice the red
onion into a 1/8” dice.
• Strain the diced fish.
• Add the coconut milk and the remaining lime juice to the diced
fish.
• Add all the vegetables and season to taste.
• Take the coconut and a chef knife; hit the coconut with the back
of the chef knife to spilt them apart. Remove the liquid, set the
coconut on chopped ice, fill the coconut with the ceviche.
• Serve with taro and tortilla chips