Sunday, March 13, 2011

Seafood Rice Dish

This is my very first video which I just posted on you tube. It's also the very first time I ever filmed a video, with the help of my friend Anne, and edited a video, which took me quite a bit of time to put everything together. I find it a little sloppy but I'm still satisfied with it considering that it's my very first one.

Anne and I got together last weekend to enjoy a delicious seafood rice dish. By the time we finished shooting we were both famished and didn't wait one more second to savour this rice dish while it was still piping hot. Because the dish turned out creamy, I would consider this dish more of a risotto than a paella. The seafood were cooked superbly, plump and juicy. The wine was divine with this meal, along with great conversation.

We had so much fun making making this video and gained a bit of experience on the preparation of filming a cooking session. We think that order, organization and presentation are key to making a cooking video enjoyable to watch and to follow. We hope you enjoy it as much as we had fun making it and we are not leaving you without the recipe.

Recipe of Seafood Rice Dish "au pif":
1 large onion, chopped
10 garlic cloves, finely chopped
2 Chorizo sausages, sliced thinly
2 cups Arborio rice
1 cup of your favorite white wine
3 cups chicken broth
1/4 cup chives, chopped
a pinch of Safran
3 Bay leaves
1/4 cup frozen peas
1lb jumbo shrimps, deveined and shells removed
1 large fillet of halibut, cut in wedges
1 small squid, cut into thin slices
8 to 10 fresh mussels to garnish
1 tbsp butter or margarine
1 tbsp oil

Heat a large flat sauté pan or traditional paella pan on medium high heat.
Add the butter or margarine and a splash of olive oil.
Begin to sauté the onions until soft. Then add the garlic and stir for about 30 seconds
Add in the slices of Chorizo sausages and stir for about 30 seconds
Stir in the Arborio rice. Stir for about 1 minute to roast the rice.
Stir in the chopped chives.
Add in the white wine.
Pour in gradually half of the chicken broth then stir well.
Add in a pinch of safran and stir.
Add in the frozen peas.
Add in the Bay leaves then stir.
Pour in the rest of the chicken broth then stir for about 2-3 minutes.
Add in the Shrimps.
Add in the fish.
Add in the squid last. It should could no more than 3-4 minutes
Add in the fresh mussels to garnish.
Serve piping hot with your favourite white wine.
Serves 4-6 people.

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