Category : International Cuisine
Author : extremedzine
Hits : 2456
Date : 28/06/2003
12 medium-size tomatoes, quartered 2 large onions, peeled and quartered 6 cloves garlic, peeled and chopped 2 bay leaves salt and freshly ground pepper5ooml chicken stock 8 greenlip mussels, beards removed and mussels scrubbed 16 black mussels, beards removed and mussels scrubbed 5oog calamari, cleaned and cut into rings16 green medium king prawns peeled with tails peeled with tails left on and digestive tracts removed 500g scallops 5oog rice a pinch of saffron pistils1 tablespoon fresh oregano leaves 1/2 cup fresh basil leaves salt and freshly ground pepper
To cook the seafood: place the tomatoes, onion, garlic, bay leaves, salt and pepper in a large saucepan with the stock and bring to the boil. Reduce the heat, cover and simmer for 1 1/2 hours. Add the seafood to the stock, cover and cook for 5 to 10 minutes or until the seafood is just cooked. To serve: place some rice on each heated serving plate, spoon some seafood on top with some of the cooking liquid and serve at once.
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Also called apio and celeriac, celery root can be eaten raw, cooked, used in soups, stews and salads.
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