Continuing the theme of the enticing shrimp/avocado combo, I came home today smelling something delicious in the hallway in our apartment complex. Was that coming from our apartment? Yes. Dave had been whipping up some paella rice and chicken andouille sausage in chicken broth, creating a gooey, almost risotto-like consistency with saffron thrown in.
We topped the rice with shrimp and scallops flambeed in tequila, lime juice, olive oil and garlic. Topped with heirloom tomato, avocado and cilantro. Yum. :)
For the rice:
- 1 cup Paella or Arborio Rice
- 1/2 yellow onion, diced
- 1 link chicken andouille or other sausage, sliced
- 2 cups chicken broth
- a pinch of saffron threads
- salt and pepper to taste
For the Shrimp/Scallops:
- 1/2 lb. raw shrimp with tails on
- 1/2 lb. bay scallops
- 2 garlic cloves, chopped
- 3 T lime juice
- 1 oz. tequila or mezcal
- 3 T olive oil
- 1 tomato, diced
- 1 avocado, diced
- bunch of cilantro, chopped
- salt and pepper, to taste
1. In a pot, heat olive oil and onions and sea salt and cook until the onions are soft.
2. Add chicken sausage and cook until browned.
3. Add 1 cup of paella/risotto in a sauce pan and stir in oil and sausage for about a minute. Then add the chicken stock, salt, and saffron and heat to a boil and stir constantly.
4. Reduce the temperature and simmer, stirring frequently, for about 15 minutes, until the rice is cooked.
5. In a separate saute pan, heat olive oil, add the garlic and saute until golden.
6. Add the shrimp and scallops. Add tequila, lime juice, and light the tequila with a match to flambee. The fire will put itself out once all the alcohol burns off.
7. Saute the seafood until pink and cooked, and remove with a slotted spoon into a large bowl. Add the diced tomatoes, avocado, and cilantro and mix.
8. To serve, place rice in a bowl and top with the shrimp and scallop mixture. Enjoy with hot sauce, if desired!