Preparation
Preparation
EN LA COCINA
8
By : Tita de Cocina for i n g r e d i e n t s
Paella ,
Mango and Coconut
I N G R E D I E N T S
8 chicken legs 3 chorizo sausages , cut into 1 inch pieces 4 tablespoons olive oil 3 / 4 cup chopped onion 1 clove garlic , chopped 1 1 / 2 cups medium grain rice 1 teaspoon salt 1 / 2 teaspoon white pepper 1 teaspoon saffron threads 4 cups chicken stock ( or 2 cups chicken stock and 2 cups clam juice ) 1 pound shelled & cleaned shrimp marinated in : 1 clove garlic , chopped 1 onion , chopped 1 tablespoon parsley , chopped 1 / 2 cup oil 1 / 2 cup white wine 1 / 2 pound fresh mussels and / or clams 2 cans artichoke hearts , drained 1 jar whole pimentos , drained 1 / 2 cup fresh or frozen peas , cooked and drained 8 lobster claws or crab claws 2 lemons , quartered
Preparation
In a large pan , brown the chicken legs and sausages in the olive oil . Add chopped onions and garlic , brown . Remove meat mixture from pan and reserve . Add rice to pan and cook until slightly golden and transparent . Add salt and pepper . Bring stock to a boil . Dissolve saffron in the boiling stock . Cover rice with the stock and put the meat mixture back in the pan . Cover and cook slowly until the liquid is absorbed ( about 30 min .) on the cooktop . Marinate shrimp for at least one hour . Remove from marinade before adding to paella pan after the liquid has absorbed into the rice . Garnish paella with mussels / clams , artichoke hearts , pimentos , peas , crab and lobster . Cover and let the garnish ingredients steam for 20 min . over a low fire ( so the rice on the bottom does not burn ). Serve with lemon sections .
1 cup sweetened flaked coconut 1 pint vanilla ice cream , softened 1 / 2 teaspoon pure coconut extract 1 prepared crumb crust 1 pint mango sorbet , softened 1 Graham Cracker Pie Crust
Preparation
Preheat the oven to 350 degrees . Place the coconut on a baking sheet and bake it until it is golden , stirring it once or twice , about 5 minutes . ( Watch the coconut carefully ; it will go from golden to burnt in an instant .) Remove the pan from the oven and let the coconut cool completely .
Combine the ice cream , coconut , and coconut extract in a large mixing bowl and mash the ice cream with the back of a wooden spoon until all the ingredients are well combined .
Turn half of the coconut ice cream mixture into the prepared crust and smooth the top with the back of a spoon . Spread half of the mango sorbet over the ice cream . Repeat with the remaining ice cream and then the sorbet . Cover the pie with plastic wrap and freeze it until the filling is completely set , at least 3 hours and up to 1 week .
Crust : Bake the crust until it is crisp , 6 to 8 minutes . Let it cool completely before filling it .
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¡ Buen Provecho !
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