savor —— guide to food & dining on the azalea coast
MIXTO
PAELLA
Chef Trinity Hunt
Serves 1-2
INGREDIENTS:
¼ cup mirepiox
(celery, red bell pepper,
red onion)
¼ cup freshly diced tomatoes
1 tsp. minced garlic
1 tbsp. fresh cilantro
2 tbsp. fresh corn
5 fresh shrimp,
peeled and deveined
6 mussels
¼ cup cooked and cubed
chorizo sausage
2 oz. rock lobster
2 oz. bay scallops
2 oz. sofrito (diced garlic,
onion and tomato)
2 oz. vegetable stock
1 cup seasoned Spanish rice,
cooked
Splash of sherry
Splash of lemon juice
2 tbsp. olive oil
Salt and pepper to taste
TO ASSEMBLE THE DISH:
Preheat oven to 400 degrees.
Heat olive oil in 12-inch sauté pan or a similar
sized paella pan over medium-high heat. Add
chorizo, shrimp, mussels, lobster and bay scallops.
Cook for 2 minutes.
Add mirepiox, tomatoes, corn and garlic.
Cook for 2 minutes.
Add sofrito and stock. Cook for 1 minute.
Add rice and toss or use tongs to mix ingredients.
Add splash of sherry and lemon juice.
Season with salt and pepper, and add cilantro
right before cooking in oven for 6-8 minutes.
Garnish with cotija cheese or similar semi-hard,
salty white cheese like Parmesan or Romano.
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WBM september 2012