Text 17876, 72 rader
Skriven 2011-11-18 05:15:00 av Dave Drum (56489.cooking)
Ärende: SFGate 1082
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Saffron Rice w/Calamari & Blistered Green Beans
 Categories: Seafood, Beans, Rice, Citrus, Chilies
      Yield: 4 servings
 
MMMMM----------------------------RICE---------------------------------
      1 tb Extra virgin olive oil
      1 c  Finely diced onion
      1 ts Sweet paprika
  1 1/4 c  Basmati rice
      2 c  Chicken broth
        pn Saffron threads
      1 ts Kosher salt; to taste

MMMMM----------------------BEANS & CALAMARI---------------------------
      1 lb Calamari tubes & tentacles;
           - pre-cleaned
      2 tb Extra virgin olive oil
    1/4 ts Red chile flakes
      2 cl Garlic; peeled; lightly
           - crushed
      8 oz Green beans; trimmed
           Kosher salt & black pepper
           Fresh lemon juice
 
  By Tara Duggan, Chronicle contributor
  
  If you're not a fan of squid, substitute with peeled and
  deveined shrimp (look for American shrimp for best
  environmental practices). Serve with a salad.
  
  For the rice: Place the olive oil in a medium saucepan
  over medium heat. Saute the onion until mostly tender,
  about 5 minutes, stirring occasionally. Add the paprika
  and cook, stirring constantly, for another 2 minutes. Add
  the rice and stir until the grains are opaque, about 2
  minutes. Add the broth, saffron and salt and bring to a
  boil. Reduce to very low, cover and cook 18 minutes.
  Remove from heat and let rest, still covered, 5 minutes.
  
  For the beans & calamari: Cut the calamari tubes into
  1-inch rings. Cut the tentacles below the eyes or at the
  point where you find a small plastic-like beak in the
  middle of the tentacles. Discard tops.
  
  Heat the olive oil in a large skillet. Add the chile
  flakes and garlic. Stir until fragrant, 1 minute, then
  increase heat to high and add green beans. Stir until
  browned, about 2 minutes, then cover, reduce heat and let
  steam until crisp-tender, 2 minutes. Increase heat to
  high, add the calamari and stir-fry until opaque, 2
  minutes. Discard the garlic.
  
  Season with salt and pepper to taste, then add the rice.
  Add lemon juice to taste, stir to incorporate the juices,
  and serve.
  
  Serves 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 09 October 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "A continuing flow of paper is sufficient to continue the flow of paper.
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