Not exact matches
Cook for another 2 - 3 minutes and then add in the rice,
seafood stock, 1/4
cup white wine and all of the seasonings, not including the herbs.
100 grams (3.5 oz) butter 1 medium onion 1 tablespoon flour (or substitute with arrowroot if gluten free) 1
cup fish
stock 1
cup milk 1
cup sweetcorn 1 medium potato, diced into small cubes 2 tins smoked herring fillets (or equivalent amount of smoked fish) 2 - 3
cups mixed
seafood of your choice (I usually use a small tin of salmon, some shrimp meat and bay scallops) 1/2
cup cream Salt and pepper (to taste)
package rice noodles Assorted vegetables (such as): 1 squash, 1 onion, 1 tomato, 3 carrots 4 — 6
cups broth (use the
stock of your choice: vegetable,
seafood, chicken, beef) Soy sauce to taste Fresh cilantro Lime wedges
ingredients PAELLA SPICE: 2 tablespoons whole cumin 2 tablespoons whole coriander 1 and 1/8 teaspoons chili flake 1 and 1/2 tablespoons turmeric 1 and 1/2 tablespoons curry powder RICE: 1/4
cup olive oil 1 and 3/4
cups white onion (peeled, diced) 2 tablespoons garlic (peeled, minced) 2 and 1/2 teaspoons Kosher salt 2 tablespoons Paella spice (recipe above) 1/3 teaspoon saffron 4 and 1/2
cups calasparra or aborio rice 4
cups white wine 16
cups chicken
stock CURRY BUTTER: 4 sticks unsalted butter (softened) 2 and 1/2 teaspoons turmeric 3 teaspoons curry powder 3 and 1/2 teaspoons Kosher salt 1 bunch cilantro (finely chopped) 1
cup store - bought mango puree (plus 1 tablespoon) 3 limes (zested, juiced)
SEAFOOD AND CHORIZO: 1/4
cup olive oil 3 links fresh chorizo (casing removed, diced) 1/2 pound swordfish or bass fillets (skinless, diced) 1 pound shrimp (cleaned, deveined) 1 pound mussels (cleaned, rinsed, cracked or open mussels discarded) 1/2 pound calamari (tubes and tentacles only) 1 pint cherry tomatoes (halved) 2
cups frozen peas (thawed) Kosher salt and freshly ground black pepper (to taste)
1 medium sized yellow onion 2 inches fresh ginger 3 quarts chicken
stock (or 1/2 chicken
stock, 1/2
seafood stock if you have it) 1 ounce dried shiitake mushrooms 1 tablespoon soy sauce 1 tablespoon fish sauce 1 teaspoon sesame oil 1 tablespoon black peppercorns 3 bulbs bok choy, quartered and washed (or Chinese broccoli) 24 - 30 shrimp and pork wontons 1 package Chinese egg noodles 1 pound Xá Xíu (char sui), sliced 1/2
cup sliced scallions fresh cilantro 1/2
cup fried shallots Sichuan chili oil