Continental Paella
2.5 ounces olive oil2 garlic cloves, chopped
1 small onion
1 large tomato, diced
1 red bell pepper, chopped
1 green bell pepper, chopped
1/2 cup fresh peas
2 carrrots, thinly sliced
1 zucchini, thinly sliced
1 yellow squash, thinly sliced
1/2 teaspoon safron, crushed
1 pint chicken stock
10 smoked mussels
10 jumbo prawns
3 whole lobsters, quartered
Cooked polenta cut into 8 (1-inch) rounds
Salt to taste
Warm polenta rounds in a preheated oven at 300 degrees F. Saute the garlic, tomato, onion and peppers in the olive oil. Add chicken stock and saffron. Add the shellfish and simmer for 8 minutes. Check the lobsters for doneness (they should be white and firm). Remove shellfish and keep warm. Poach the carrots, zucchini, peas and yellow squash; set aside.
Presentation:
Place a polenta round on each plate. Top with poached vegetables. Arrange the shellfish around the polenta and vegetables. Ladle 2 ounces of the saffron broth over the top. Garnish with fresh parsley. Serves 8.
Each serving contains 698 calories, 55g protein, 34g fat, 44g carb, 1252mg sodium, 258mg cholesterol.
From Chef Brandon Howard, The Point Restaurant
More recipes from The Point on page C2.