Yield: 1 Servings
|1 \N||Head celery|
|\N \N||A few assorted peppers (make sure you have at least one green chile - if not add a can of chopped)|
|2 \N||Big onions|
|\N \N||Lots of garlic|
|2 cans||Whole or stewed tomatoes or about 8 fresh|
|1 can||Octopus in hot sauce|
|1 pounds||Chopped clams (keep broth), or so|
|1 pounds||Shrimp (peeled, etc), or so|
|1 pounds||Scallops, or so|
|1 pounds||Fish (whatever you like, or what's on sale) fillets, or so|
|\N \N||Chili powder|
|\N \N||Crushed red pepper|
|\N \N||Black pepper|
Saute the celery, peppers, onions, and garlic in a little olive oil until they wilt. Add the kielbasa, chopped into bite size pieces, and some chili powder (I use a lot). Cook a little longer, and add the tomatoes clams and octopus: the mixture should be wet and sort of soupy. Turn down the heat and let this simmer for at least an hour, stirring and adding more liquid as needed (I use clam broth or watered-down tomato juice). Check the seasonings and add what you think it needs - at least a little of each of the above mentioneds.
At this point you add rice -I just kind of eyeball the liquid in the pot and guess - anywhere from one to two cups (if you overdo it add more liquid 8-) ). Cover and simmer some more, but keep a closer eye on it as it thickens so the bottom doesn't burn.
As you get closer to serving time, add the fresh fish, scallops first (they take a bit longer to cook), then shrimp, then the whitefish, cut into chunks. Adjust seasonings (as you've actually been doing all along) and stand back.
People are always afraid to try this, but they always rave about it when they do. I make it for "serve yourself" parties and when I'm feeling especially nice about my family. I was just thinking that calamari would be a great add in to this..hmmm.
Posted to FOODWINE Digest 01 Mar 97 by Ingrid L Reed <ireed@...> on Mar 2, 1997.