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Chef’s Corner
Portuguese-style Seashore Rice
Yields 4 servings
Robin Carr
Executive Chef Robin Carr oversees
every aspect of our busy domestic and
international catering facilities in Newark,
New Jersey. As a Culinary Institute of
America (CIA) graduate, she remains
unruffled through each menu development
process. Whether it is a Japanese menu
to Tokyo or using popular trends for menu
enhancements, Chef Robin is always ready
to take on the next challenge in creating
regional cuisine for the vast markets we
serve. We invite you to try her recipe for
Portuguese-style Seashore Rice.
Chef’s Tip
If sea bass is not available, substitute
halibut or any other dense and mild white
fish. Crusty Portuguese rolls are a great
companion to this dish.
3
Add the onion, garlic and jalapeno, and sauté
until the onion is translucent
4
Add the chorizo slices and sauté until lightly
browned
5
Add the chopped tomatoes and sauté for
3 minutes
6
Add the vegetable stock and bring to a boil
7
Add the rice, paprika and bay leaves and
return to a boil
8
Season with salt and pepper
9
Reduce heat to very low
10
Simmer the mixture, undisturbed, for 18-20
minutes (the rice should be cooked through
with plenty of remaining liquid that is
similar in consistency to a thick soup)
11
Add the bass fillets, shrimp and clams and
heat until the clam shells fully open
12
Remove the bay leaves. Finish with parsley
and serve it right out of the pot with family
and friends.
Ingredients
2 tablespoons olive oil
4 striped sea bass fillets, 4 ounces each
12 large shrimp, raw and unpeeled
1 pound small clams
1 medium yellow onion, thinly sliced
3 garlic cloves, minced
1 red jalapeño pepper, seeds removed
and finely diced
2 cured chorizo sausages, 10 ounces
each, sliced
2 large tomatoes, medium dice
4 ½ cups hot vegetable stock
1 pound Arborio rice
1 teaspoon Spanish paprika
2 bay leaves
Sea salt and pepper, to taste
1 handful flat parsley, chopped
Directions
1
Heat the olive oil in a large Dutch oven pot
over medium heat and add the fish, shrimp
and clams
2
Sauté the fish and shrimp 3 minutes per side
and the clams start to open, then remove
from the pot
CHEERS !
Benziger Family Chardonnay 2009, Carneros
Pioneers of organic winegrowing, the Benzigers believe that their wines gain balance and character from
their organic methods, and we think so, too. A natural pairing to the freshness of seafood.
-
Doug Frost, Master Sommelier and Master of Wine