Yield: 4 portions
Ingredients:
1, 1 ½ pound raw chickens
1/2 pound raw chorizo sausage
¾ pound raw shrimp-peeled and de-veined
1/4 pound raw sea scallops
1/2 pound live top neck clams, washed
1/2 pound live mussels, washed
1 red bell peppers, seeded and cut julienne
1 green bell peppers, seeded and cut julienne
1/2 medium yellow onion, medium dice
1/2 quart uncooked white rice
2 teaspoons saffron
2 oz paprika
2 oz cumin
2 oz salt
1 quarts chicken stock (see side note)
2 oz oil blend
1/4 pound unsalted butter
Salt, pepper, and lemon juice to taste
METHOD FOR CHICKEN:
Cut chicken into 8 pieces
Combine paprika, cumin and salt. Mix well
Combine cut chicken, seasoning and oil. Mix well
Sear chicken in a hot pan with minimal oil until well colored
Place chicken on baking pan and cook at 350 degrees for 25-30 minutes
METHOD FOR SAUSAGE:
Cut into 1 inch medallions and put on a baking pan
Cook at 350 degrees for 10 minutes
METHOD FOR RICE:
Boil 1 quarts water
Add saffron and rice
Cover pot and lower to a medium low heat
Add julienne peppers and diced onion into rice
Procedure:
• In a large pot over medium heat add oil, chicken, sausage, mussels, rice, and chicken stock
• Add shrimp, scallops, and mussels on top
• Salt to taste
• Cook until liquid is minimal
• Turn off heat and add butter
• Stir until butter produces a sauce that coats the rice
• Season with salt, pepper and lemon juice
Recipe Type: AuthenticIngredients:
1, 1 ½ pound raw chickens
1/2 pound raw chorizo sausage
¾ pound raw shrimp-peeled and de-veined
1/4 pound raw sea scallops
1/2 pound live top neck clams, washed
1/2 pound live mussels, washed
1 red bell peppers, seeded and cut julienne
1 green bell peppers, seeded and cut julienne
1/2 medium yellow onion, medium dice
1/2 quart uncooked white rice
2 teaspoons saffron
2 oz paprika
2 oz cumin
2 oz salt
1 quarts chicken stock (see side note)
2 oz oil blend
1/4 pound unsalted butter
Salt, pepper, and lemon juice to taste
METHOD FOR CHICKEN:
Cut chicken into 8 pieces
Combine paprika, cumin and salt. Mix well
Combine cut chicken, seasoning and oil. Mix well
Sear chicken in a hot pan with minimal oil until well colored
Place chicken on baking pan and cook at 350 degrees for 25-30 minutes
METHOD FOR SAUSAGE:
Cut into 1 inch medallions and put on a baking pan
Cook at 350 degrees for 10 minutes
METHOD FOR RICE:
Boil 1 quarts water
Add saffron and rice
Cover pot and lower to a medium low heat
Add julienne peppers and diced onion into rice
Procedure:
• In a large pot over medium heat add oil, chicken, sausage, mussels, rice, and chicken stock
• Add shrimp, scallops, and mussels on top
• Salt to taste
• Cook until liquid is minimal
• Turn off heat and add butter
• Stir until butter produces a sauce that coats the rice
• Season with salt, pepper and lemon juice
Recipe Author: Executive Chef, David Pell
Restaurant: Coast Bar and Grill, 39-D John Street, Charleston, SC, USA
Source: http://www.holycityhospitality.com/PressKits/Coast.pdf