Serves 8
Casa Balbino prepares this
dish in an oversize cazuela. Portions are then spooned into smaller versions of this
earthenware casserole.
3
tbsp. Extra-virgin olive oil
1 medium yellow onion, peeled
and chopped
1 green bell pepper, stemmed,
seeded, and diced
4 cloves garlic, peeled and
finely chopped
1 tsp. Sweet paprika
2 bay leaves
1 large pinch saffron threads
¾ cup La Ina or other fino
sherry
1 medium tomato, cored and
chopped
1 ½ lbs. Cleaned squid, cut
into 1” pieces
¾ cup Uncle Ben’s
converted rice, medium-grain if possible, or a good-quality Italian converted rice
Salt and freshly ground black
pepper
2 lb. Small shrimp, peeled and
deveined
½ cup fresh or frozen green
peas
1 pimiento morrone (canned
Spanish roasted pepper), chopped
- Heat oil in a shallow heavy pot or cazuela over medium
heat. Add onions, green peppers, garlic, paprika, bay leaves, and saffron and cook,
stirring often with a wooden spoon, until vegetables are soft, about 10 minutes.
- Add sherry and tomatoes to vegetables and simmer briefly,
stirring until well mixed. Add squid, rice, and 4 cups cold water. Season to
taste with salt and pepper. Increase heat to high, bring to a boil, then reduce heat
to medium-low and simmer for 15 minutes.
- Increase heat to medium, add grouper, shrimp, peas, and
pimientos morrones, distributing them evenly in the pot and gently pushing them under the
broth. Simmer, stirring several times, until seafood is cooked through and stew is
thick and brothy, about 5 minutes. Remove and discard bay leaves and season to taste
with salt and pepper.
Information source:
Saveur Magazine, September/October 1999.