Text 21664, 83 rader
Skriven 2009-03-08 13:52:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Re: Clean the squid
===========================
-=> Quoting Carol Shenkenberger to Dave Sacerdote <=-

 CS> Getting drunk and eating from street vendors is part of the charm of
 CS> wandering about in Asia but it's not for the faint of heart!
 
Har!

A new tag.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: An Andalucian Aspic
 Categories: Spanish, Fish, Squid, Shrimp, Mussels
      Yield: 4 Servings
 
    175 g  Canned cooked squid or baby
           -octopus
    200 ml Sweet white wine
    1/2 ts Salt
      6    Black peppercorns
      1    Bay leaf
      2    Parsley stalks
      1    Garlic clove; chopped
    125 g  Cooked shelled mussels
    125 g  Cooked shelled prawns
    1/2 sm Red pepper
     25 g  long grain rice
      1    generous handful of coarsely
           -chopped fresh parsley
      1    Sachet powdered saffron
      2 pk Aspic powder
 
  Cut the squid into 1 cm (1/2-inch) rings; leave the baby octopuses
  whole. Pour over the wine, add the salt, peppercorns, bay leaf,
  parsley stalks and garlic and simmer gently for 2 minutes.
  
  Add the mussels and prawns and turn off the heat immediately.
  Allow to cool. strain and reserve the liquid.
  
  Cut the pepper into thin, even strips and blanch these for 1
  minute in boiling water; drain and refresh them under cold running
  water, and pat dry.
  
  Cook the rice in boiling, salted water until tender but not soggy;
  drain it and spread it out on a plate to steam dry.
  
  Stir the parsley into the cooked rice, with the pepper strips.
  Make up the reserved cooking Liquid to 750 ml (11/4 pints) with
  water, add the saffron powder, sprinkle over the aspic powder and
  heat gently, stirring until dissolved. Stir the seafood into the
  rice mixture, discarding the bay leaf and other seasonings.
  
  Rinse a 1kg (2lb) loaf tin with cold water and pour in enough
  aspic liquid to cover the bottom. Chill until set.
  
  Spoon in half the rice mixture and pour over half the liquid.
  Chill until just beginning to set but not yet firm. Carefully
  spoon in the remaining mixture, giving the tin a shake and several
  taps to ensure that the liquid penetrates thoroughly.
  
  Chill until set. Unmould and serve in slices, perhaps with a
  garlic mayonnaise spiked with a dash of hot paprika.
  
  NOTES: Paella is Andalucia''s equivalent of the Sunday joint.
  Based on ancient styles of cooking, it combines poultry, seafood
  and vegetables with saffron rice. Here, just seafood is used to
  make a superbly colurful and tasty reminder of Spanish sojurns.
 
MMMMM


Mmmm. Squid Jell-O!

Cheers

YK Jim


... Not for the faint of heart: getting drunk & eating street food in Asia

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