Poor Man’s Paella

4oz Chorizo, casings removed and crumbled
1 Small Onion, thinly sliced
1 Clove Garlic, thinly sliced
1/2 Cup Diced Tomatoes
1 Cup Arborio Rice
Pinch of Saffron, dissolved in 2 Tblsp Water
1.5 Cups Water
Salt & Pepper
1 Tbsp Olive Oil
8oz Cooked Chicken
8oz Mixed Seafood (thawed if frozen)
2 Tblsp chopped flat-leaf Parsley
1 Scallion, thinly sliced

1. In a 10-inch skillet, cook the Chorizo over a medium heat, breaking it up with a spoon, until some of the fat is rendered and the Chorizo is browned – approx 4 minutes.
2. Add the Onion and Garlic and cook over low heat, stirring, until softened and just beginning to brown – approx 8 minutes.
3. Stir in the Tomatoes, Rice, Saffron with its liquid and the 1.5 cups of Water. Season with salt and pepper and bring to a boil, then cover and simmer over a low heat, without stirring, until the rice is al dente and the liquid is absorbed – approx 15 minutes.
4. Stir the cooked chicken and the seafood mix into the rice. Cover and cook on a medium heat for 5-10 minutes, until the paella is just heated through and the seafood is cooked.
5. Garnish with the Parsley and Scallion, drizzle with the Olive Oil and serve.

Ceviche

Tags

Ceviche, Fish

1lb Fresh fish (such as Halibut, Sea bass, Red Snapper and Shrimp).
6 Limes (Enough Juice to cover fish) – juiced.
1 Cup Tomato – diced.
1 Green pepper – chopped.
4 Tblsp Cilantro – chopped.
¼ Tsp Salt.
¼ Tsp Pepper.
½ Tsp Oregano.
2 Jalapeno peppers – chopped.
2 Tblsp White vinegar.
1 Medium onion – Finely chopped.
2 Tblsp Cilantro – chopped.
1 dash of Tabasco sauce.
Lettuce leaf, to line serving bowls.
1 Avocado – sliced.
2 Black olives – sliced.

Shrimp and Okra Linguine.

Tags

Linguine, Okra, Pasta, Shrimp

1 Dozen Shrimp – Peeled and de-veined.
1 Cup Okra – Cut into 1″ slices.
2 Tblsp capers.
½ Tsp Thai red chili paste.
1 medium Lime.
1 Tsp Garlic – minced.
1 Tsp Ginger – minced.
4 Cherry tomatoes – cut into quarters.
1 cup Spinach.
1 cup Cilantro – chopped.
½ cup Parmesan – grated.
2 Tblsp Olive oil.
6oz Linguine.