Tin Fish Gourmet by McIntosh Barbara-jo

Author:McIntosh, Barbara-jo. [McIntosh, Barbara-jo; Roux, Michel]
Language: eng
Format: epub
ISBN: 9781551525471
Publisher: Perseus Books, LLC

SMOKED MUSSEL AND CHORIZO PAELLA

In the first edition of Tin Fish, I included a dish called “lazy paella,” a tribute to a dear man, Leo Enriquez, who owned a tapas restaurant and made the most delicious paella. He would finish the rice table-side, singing all the while. I miss my Spanish friend very much, and want to share a more sophisticated version of my still-not-Leo-perfect paella, but one that I am, nevertheless, proud to serve.

Makes 2 servings

1 tbsp olive oil

1 garlic clove, minced

1 shallot, diced

1 tsp smoked paprika

1 whole canned Roma tomato, diced

¾ (175 mL) cup liquid from can of tomatoes

¾ cup (174 mL) fennel or vegetable stock

½ cup (125 mL) Spanish or arborio rice

1 3-oz (85-g) tin smoked mussels, drained (reserve oil)

2 whole Roma tomatoes, quartered

1 roasted red bell pepper, sliced to 1-in (2.5-cm) strips (I buy these in a jar)

⅓ cup (80 mL) cooked chorizo sausages, sliced ¼-in (6-mm) thick, then quartered

flat leaf parsley, to garnish

freshly ground black pepper, to garnish

In a small cast-iron frying pan on medium, heat olive oil. Add garlic and shallot, and reduce heat to low. Sauté for 2 minutes, stirring constantly. Stir in smoked paprika and diced tomato, and sauté for 1 minute. Stir in liquid from canned tomatoes and fennel stock and simmer for 2 minutes. Increase heat to medium-high, bring to a boil, then add rice. Reduce heat to low, and partially cover with lid to allow steam to escape and cook for 14 minutes.

Meanwhile, in a small stainless frying pan on medium, heat oil from smoked mussels. Add quartered Roma tomatoes and roasted red bell peppers and simmer until rice is cooked. Stir chorizo into rice, then stir in tomato and red pepper mixture.

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