PAELLA-STYLE STUFFED PEPPERS
"Serve these grilled sweet peppers with their spicy, saffron-scented shrimp and rice filling as an appetizer course or main course. This colorful and attractive dish sets off any dinner table."
7 sweet red peppers
1/3 cup olive oil, divided
2 cloves garlic, halved
24 large raw shrimps in the shell (approximately 3/4 lb)
1/4 lb hot chorizo sausage or any other dry spicy sausage, finely diced
1/4 cup finely chopped shallots
1 tsp minced hot peppers
1 tsp crushed saffron threads
3/4 cup long-grain rice
3/4 cup chicken stock
1 tsp crushed fresh rosemary, divided use
1 cup dry white wine, divided use
Salt and freshly ground pepper (to taste)
Thin lemon wedges (for garnish)
Cut peppers lengthwise into halves; remove ribs, seeds and stems. Grill (or broil*) pepper halves over medium heat, turning frequently, until skin is charred and blistered. Set aside 8 best pepper halves for stuffing.
Place remaining peppers in a bowl and cover. When cool enough to handle, peel off skins. Puree 4 halves; set aside. Finely dice 2 remaining pepper halves; set aside.
In a large skillet, heat 4 tbsp of the olive oil with garlic over medium heat for 2 minutes. Add shrimps. Stir and cook for 3 minutes or just until shrimps turn pink. Lift shrimps out; set aside. Discard garlic.
To oil left in skillet, add reserved diced peppers, sausage, shallots, hot peppers and saffron. Stir and cook for 3 minutes.
Add rice, stock, half the rosemary and 3/4 cup of the white wine; stir. When mixture comes to a boil, reduce heat, cover and simmer for 20 minutes or until rice is tender and liquid absorbed.
Spoon rice mixture into reserved grilled pepper halves, dividing evenly. Place in shallow baking dish. Stir reserved pepper puree with remaining olive oil, rosemary and wine.
Season to taste with salt and pepper; pour puree around stuffed peppers.
Cover baking dish with foil and bake in a 350 degrees F oven for 20 minutes or until piping hot. Remove cover and nestle 3 cooked shrimps (peeled or unpeeled) into the stuffing of each pepper half. Continue baking uncovered for 5 minutes longer.
Serve with baby greens dressed with lemon juice and olive oil
*To broil, place halved peppers on foil-covered baking sheet. Broil about 15 cm (6 inches) from heat, turning frequently, until skin is charred and blistered. Set aside 8 best pepper halves for stuffing. Cover remaining charred peppers with more foil while they cool. Process as explained above.
Makes 8 appetizer servings or 4 main-course servings
Source: International Olive Oil Council
"Serve these grilled sweet peppers with their spicy, saffron-scented shrimp and rice filling as an appetizer course or main course. This colorful and attractive dish sets off any dinner table."
7 sweet red peppers
1/3 cup olive oil, divided
2 cloves garlic, halved
24 large raw shrimps in the shell (approximately 3/4 lb)
1/4 lb hot chorizo sausage or any other dry spicy sausage, finely diced
1/4 cup finely chopped shallots
1 tsp minced hot peppers
1 tsp crushed saffron threads
3/4 cup long-grain rice
3/4 cup chicken stock
1 tsp crushed fresh rosemary, divided use
1 cup dry white wine, divided use
Salt and freshly ground pepper (to taste)
Thin lemon wedges (for garnish)
Cut peppers lengthwise into halves; remove ribs, seeds and stems. Grill (or broil*) pepper halves over medium heat, turning frequently, until skin is charred and blistered. Set aside 8 best pepper halves for stuffing.
Place remaining peppers in a bowl and cover. When cool enough to handle, peel off skins. Puree 4 halves; set aside. Finely dice 2 remaining pepper halves; set aside.
In a large skillet, heat 4 tbsp of the olive oil with garlic over medium heat for 2 minutes. Add shrimps. Stir and cook for 3 minutes or just until shrimps turn pink. Lift shrimps out; set aside. Discard garlic.
To oil left in skillet, add reserved diced peppers, sausage, shallots, hot peppers and saffron. Stir and cook for 3 minutes.
Add rice, stock, half the rosemary and 3/4 cup of the white wine; stir. When mixture comes to a boil, reduce heat, cover and simmer for 20 minutes or until rice is tender and liquid absorbed.
Spoon rice mixture into reserved grilled pepper halves, dividing evenly. Place in shallow baking dish. Stir reserved pepper puree with remaining olive oil, rosemary and wine.
Season to taste with salt and pepper; pour puree around stuffed peppers.
Cover baking dish with foil and bake in a 350 degrees F oven for 20 minutes or until piping hot. Remove cover and nestle 3 cooked shrimps (peeled or unpeeled) into the stuffing of each pepper half. Continue baking uncovered for 5 minutes longer.
Serve with baby greens dressed with lemon juice and olive oil
*To broil, place halved peppers on foil-covered baking sheet. Broil about 15 cm (6 inches) from heat, turning frequently, until skin is charred and blistered. Set aside 8 best pepper halves for stuffing. Cover remaining charred peppers with more foil while they cool. Process as explained above.
Makes 8 appetizer servings or 4 main-course servings
Source: International Olive Oil Council
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!