Hello Amigos, the following dish is part of a four course dinner I did for my final test in cooking school. As all these dishes can easily be prepared and served individually for different occasions, I am posting them individually to make the reading of it easy to understand and the cooking process pleasurable. Please find them in this order and Enjoy!
Dish I = Tostone/Shrimp Canapé
Dish II = Coconut lobster Ceviche
Dish III = Crab meat and scallop prosciutto wrapped saffron Paella
Dish IV= Coconut pineapple rice pudding
Rice is an ingredient that I love. And did you know that rice is the most popular food in the world? Well it is, and coming from a Latin country, you will find lots of rice dishes in my kitchen. Rice is not only popular, but also good for you. It is gluten free, easy to cook and very satisfying.
This dish is a “Crab and Scallop Saffron Paella” inspired by Chef Douglas Rodriguez which was featured in a Cooking Light magazine some time ago. This dish is full of flavor with saffron, Arborio rice, capers, prosciutto, and crab meat. The garnish is a Peruvian aji amarillo, piquillo vinaigrette and an avocado salad. This dish is not only delicious but aesthetically pleasing and beautiful to the eyes.
Crab meat and scallop prosciutto wrapped saffron Paella
For the rice:
3 tablespoons olive oil
2 tablespoons butter
1 big onion, *ciseler or diced
6 garlic cloves, minced
1 red bell pepper
3 tablespoons capers
1 cup white wine
1 quart lobster stock
1 teaspoon saffron
3 sprigs of thyme
3 cups Arborio rice
Kosher salt and black pepper
½ cup piquillo peppers
½ cup sweet peas
1 lb. crab meat
For the Scallops:
2 pounds scallops
½ lb. Prosciutto
4 tablespoons butter
3 tablespoons oil
For the avocado Sauce & vinaigrette:
2 hass avocados
4 piquillo peppers diced
2 ají amarillos diced
Fleur de sel or kosher salt
Cook the onions, garlic, capers and red bell peppers over medium heat with the oil and butter until soft and caramelized. Add the wine and deglazed*. Add the rice, thyme and saffron cook until the rice is coated with the fat. Then add the lobster stock and seasoned with salt and the black pepper. Bring it to a boil and cook for 2 minutes. Remove from the heat, cover with a parchment paper lid and bake at 300 degree (ºF) for 30 minutes. Remove from the oven and add the piquillo peppers and sweep peas.
For the Scallops:
Wrap each scallop with the prosciutto. Heat the butter and oil together in a frying pan over medium heat. Add the scallops to the pan with the flat part facing down. Cook for 2 minutes each side.
Fort the Avocado Sauce:
Cut the avocados in half lengthwise. With the knife tap the pit to make a cut. Then twist the pit out the avocado and discard. Spoon the avocado out and mash with a fork. Add the two tablespoons of olive oil, the salt and pepper to taste.
For the Vinaigrette:
Combine the lemon and olive oil with a fork or wish. Add the de piquillo and aji Amarillo peppers. Add salt and pepper to taste.
Take a cooking ring or a ramekin and half filled it with rice. Add the crab meat in the middle and another layer of rice. Place the wrapped prosciutto on top and garnish it with the avocado and piquillo sauce. Enjoy!
*Ciseler: Is to finely (tiny) mince or cut onions and shallots
Deglazing*: is a cooking technique for removing browned food residue from the bottom of a pan with wine, stock or another liquid to make a sauce. The browned residue is due to the caramelization of protein, sugars or carbohydrates and rendered fat. As I mentioned before the French term for this deposit is called Sucs.
This post is also available in: Spanish