Mike Bennett

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Mike Bennett

Category Archives: Seafood

Poor Man’s Paella

30 Thursday Jan 2020

Posted by Mike in Fish, Food, Recipes, Seafood

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Chicken, Chorizo, Food, Paella, Recipies, Rice, Seafood, Spainish Food

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.

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Ceviche

20 Sunday Jul 2008

Posted by Mike in Recipes, Seafood

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Ceviche, Fish

Ceviche1lb 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.

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Shrimp and Okra Linguine.

05 Saturday Apr 2008

Posted by Mike in Recipes, Seafood

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Linguine, Okra, Pasta, Shrimp

Shrimp and Okra Linguine.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.

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