"The greatest thing ever...can I eat this tomorrow for breakfast?!"---my fiance. This is AMAZING. We increased the wine to 1 1/2 cups, omitted the chives, and added one small package each of white and portobello mushrooms.
Excellent with a few minor changes: 1. use half butter and half olive oil to saute garlic and onion 2. omit water and increase both broth and wine by 1/2 cup each 3. I use 2 cans of crabmea, tilapia (instead of cod), and squid 4. Sautee all igredients (except seafood) and simmer about 30 minutes 5. Add one can of crabmeat and simmer another hour to 2 hours (it really allows the flavors to mature) 6. Add second can of crab, then mussels and clams; cook about 5 mins 7. Add shrimp and cook a few seconds, followed by scallops, squid, and finally right before removing from heat add tilapia (or whatever fish you choose)
Excellent with a few tweaks: Marinate chicken and cook rice as called for however add a can of diced tomatoes with chilis to the cooking rice Sauté onion with olive oil for approx 1 minute, add chorizo until it starts to give off oil and then add chicken and sauté all together until chicken cooks and chorizo beings to caramelize. Add this to cooked rice and deglaze pan with red wine to get the flavorful bits and juices into the rice Add ½ pound shrimp, ½ pound squid, and ½ pound mussels to the finished rice mixture at the end, cover until seafood is cooked, then serve
Amazing!!!!!!!!!!
Really good...just added fresh rosemary sprigs and cooked pork with whole lemon halves as well...the aroma is awesome.
Omitted the cinnamon and used beef broth instead (just enough to cover 1/8 inch of bottom); also added a quartered onion scattered around the pork. Serve with steamed tortillas, crumbled queso fresco, cilantro, avocado, lime, and tomatoes...sooooooo good!!!
Great base recipe. Excellent flavor and consistency and VERY easy! Have made it both with and without potatoes and we prefer without as it's less starchy. Also we substituted canned biscuits chopped into small pieces for the dumplings.
