A Super Hawaiian Seafood Stew

Sam Choy
By Sam Choy
Wednesday - June 25, 2008
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This week on Sam Choy’s Kitchen, executive chef Hector Morales treats Sam and Sharie to island-style paella and tostones. This show originally aired in February 2007.

HAWAIIAN STYLE PAELLA

Serves four

Pre-Cooking:

* Pre-heat oven to 350 degrees

* Let peas defrost

* Dice the onions, tomato and peppers

* Peel the shrimp

* Cut the chicken into cubes

* Scrub clams and mussels


Ingredients:

* 1/2 cup dry or white wine

* 1 teaspoon saffron threads Olive oil

* 1/2 cup onions, diced

* 1 cup long grain rice

* 1 red bell pepper, diced

* 1 orange bell pepper, diced

* 3 cups chicken stock

* 6 ounces chicken breast, cut in cubes

* 1/2 pound Kahuku shrimp

* 12 ounces Hawaiian snapper

* 1 pound mussels

* 2 pounds Manila clams

* 3 ounces Hawaiian spiny lobster

* 1/2 cup artichoke hearts

* 1 cup frozen peas

* 1/2 cup diced tomatoes

* 1/2 cup Portuguese sausage, chopped


Cooking:

Lace frying pan with olive oil. Pre-heat the frying pan for 1 minute at medium-high heat. Sauté the onions 2 to 3 minutes until translucent. Add rice, sauté until golden, stirring so it won’t burn. Add the wine and saffron and stir until wine is absorbed. Stir in the peppers.

Add 2 cups of chicken stock, 1/4 cup at a time, until the rice absorbs the stock. Add the last cup of chicken stock, cubed chicken and Portuguese sausage. Add shrimp, clams, lobster and mussels, tucking them into the rice.

Bake in the oven for 8 to 10 minutes until mussels open. Add peas, tomatoes and artichoke hearts. Bake for 2 more minutes. Lace with dry white wine.

TOSTONES

Serves four Ingredients:

* 3 each plantation bananas (cooking bananas)

* Vegetable oil for frying

* 1/4 cup olive oil

* Salt

Method of Preparation:

Peel the bananas with a knife. Cut 1/2 inch thick angle slices. Place oil in frying pan and heat to 375 degrees. When oil is hot, place the plantation bananas in the oil and fry for 4 to 5 minutes. Scoop the bananas out of the oil with a metal strainer and set aside. Place bananas on a brown paper bag and pound them out to one-half thickness. Return them to the hot oil and finish for 2 minutes. Place the bananas in paper to soak up excess oil and then toss in a bowl with olive oil and salt. Serve as a garnish for any rice dish

MOJO (PUERTO RICAN AND CUBAN GARLIC SAUCE)

Ingredients:

* 1/2 cup olive oil

* 4 to 6 cloves garlic, peeled and crushed

* 1 tablespoon fresh-squeezed lemon juice

* Pinch of salt

Method of preparation:

Place all ingredients in a blender and blend until smooth. Adjust the amount of salt and juice to taste.

Note: Mojo also makes a good marinade for pork.

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)

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