SEAFOOD CASSEROLE *FOR THOSE WHO DON'T LIKE SEAFOOD*
I'm not a big fan of seafood, nor is my husband, but wow! This casserole left a big impression; it even smelled great before I put it in the oven. My 5-year-old son had seconds, and he never does that! Hope you like it as much as we do.
Provided by Crystal W
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Set oven to 375 degrees.
- Prepare rice according to directions.
- Meanwhile, in a large bowl combine seafood, onion, broccoli, celery, orange/yellow pepper, and carrots.
- In a small bowl, mix together mayonnaise, milk or half and half, cream of celery soup, worcestershire sauce, onion powder, salt, and pepper.
- Combine mayonnaise mixture with seafood/vegetable combination.
- Add rice and stir.
- Spread contents into greased 9x13 dish.
- Top with cheddar cheese, then breadcrumbs or crushed crackers.
- Bake uncovered for 40-45 minutes.
PAELLA FOR THOSE WHO DON'T LIKE SEAFOOD
During my time working in Spain I have sampled quite a few paellas. I have heard that originally paella was a meal made up of leftovers. Basically you would add rice, herbs and whatever vegetables you had left from yesterday. So use this principle - choose a favourite vegetable, providing it fits in. be versatile. I've also heard, that the paellas that came from Valencia in Spain were the original ones (I guess this is subjective) and that they contained meat as opposed to seafood/shellfish which has become the norm today. Anyway, many of my friends have nearly turned down my invitation to eat paella, believing that it contained seafood. When they learn there is an alternative, they are very happily surprised and I don't know anyone who hasn't enjoyed it.
Provided by Andrew Sudron
Categories One Dish Meal
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Season the chicken with paprika (optional). Brown the chicken in a pan.
- Move to one side.
- Fry the onions until cooked (You can cook the chorizo at this point if you wish).
- Add the turmeric and garlic, cooking for a couple of minutes more.
- Add the chorizo/sausage and fry a little (Never boil the chorizo).
- Add rice and about half of the stock. If you like a bit more spice or flavour, at this point you can add a bit of balsamic/lee and perrins, red wine/sherry etc.
- Add the tomato, peppers and vegetables (save some of the peppers to garnish)
- Cook on the hob or in the oven until rice is about ready, adding stock as necessary. The Spanish would never stir it again once the last ingredient has been added though. You can put in the oven and leave. Either way, you can't rush a good paella. Don't worry if the 'bottom' burns - they say it is a good sign. Personally, I don't aim to burn but don't worry if it does.
- Garnish with peppers, bacon and parsley (optional).
- Serve with Spanish or French bread and white wine.
Nutrition Facts : Calories 1504, Fat 69.5, SaturatedFat 19.8, Cholesterol 340.2, Sodium 329.8, Carbohydrate 115.3, Fiber 7.1, Sugar 9.2, Protein 96.6
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