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Author Topic: IR Crabber's Crab Paella  (Read 1904 times)
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IR Crabber
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« on: February 12, 2012, 11:16:26 AM »
Needing a crab fix?  Check this one out.  Made this summer.  Just getting around to posting.

#1 Brown some chicken drumettes and some diced chirizo in a large heavy cast iron skillet.  Remove and reserve.  Carefull not to burn the brown bits on the bottom of the pan.
« Last Edit: February 12, 2012, 03:52:44 PM by IR Crabber » Logged
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« Reply #1 on: February 12, 2012, 11:18:03 AM »
#2 saute some onion and some diced red and green pepper.
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« Reply #2 on: February 12, 2012, 11:19:18 AM »
#3  Add 1 cup of arborio rice and the chorizo and toast the rice (2-3 minutes).  This is also called "parching."
« Last Edit: February 12, 2012, 11:27:27 AM by IR Crabber » Logged
IR Crabber
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« Reply #3 on: February 12, 2012, 11:20:01 AM »
#4  Add one pound fresh crabmeat.
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« Reply #4 on: February 12, 2012, 11:21:07 AM »
#5  Steep 2 teaspoons of saffron in 1 cup of chicken and shrimp shell stock.
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« Reply #5 on: February 12, 2012, 11:22:11 AM »
#6  Add the stock to the pan with the rice and vegetables and place the chicken drumettes back in the pan.  Carefully nestle the drumettes into the mixture as illustrated.
« Last Edit: February 12, 2012, 11:30:42 AM by IR Crabber » Logged
IR Crabber
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« Reply #6 on: February 12, 2012, 11:26:00 AM »
#7  Add whatever additional seafood you would like and cover tightly with foil.  Place in 375 degree oven for about 30 minutes untill cooked through or liquid is absorbed.  If you add shrimp, only add during the last 5 minutes of cooking so they don't get overcooked.  Here I have added scallops, little necks, cleaned and halved crabs, and shrimp.  Squeze 1/2 of a lemon over entire dish just prior to serving.
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Ronster
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« Reply #7 on: February 12, 2012, 06:09:46 PM »
Looks great, IR.    Glad to see you back on the forums.
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« Reply #8 on: February 12, 2012, 07:40:29 PM »
looks yummy...
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« Reply #9 on: February 12, 2012, 08:19:37 PM »
Great recipe.  Looks great
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« Reply #10 on: February 12, 2012, 10:44:08 PM »
Wow, does that look amazing!
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« Reply #11 on: February 13, 2012, 07:39:33 AM »
That is a fine looking paella!  Have a recipe of my own but will have to try that one this summer.
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Oh, de crab, he taste so fine.
Yuh catch 'um wid a neck an' a line.
Bile de water 'til 'e good 'n hot.
Den eat de crab strait from 'de pot.

Oh, de beer, he taste so chilly.
Drinks it 'til I gets too silly.
Washin' down 'de crab an' butter.
If I doesn't fall down, I'll 'ave anudder.
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« Reply #12 on: February 13, 2012, 11:58:14 AM »
Italics and underlined.     You know he's serious...    Grin
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« Reply #13 on: February 13, 2012, 02:01:10 PM »
WOW, that looks great.
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« Reply #14 on: February 13, 2012, 02:44:51 PM »
Quote from: Ronster on February 13, 2012, 11:58:14 AM
Italics and underlined.     You know he's serious...    Grin

Not to mention an exclamation point!.........Hey, there's another one.
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Oh, de crab, he taste so fine.
Yuh catch 'um wid a neck an' a line.
Bile de water 'til 'e good 'n hot.
Den eat de crab strait from 'de pot.

Oh, de beer, he taste so chilly.
Drinks it 'til I gets too silly.
Washin' down 'de crab an' butter.
If I doesn't fall down, I'll 'ave anudder.
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« Reply #15 on: February 13, 2012, 11:53:40 PM »


Becareful! Commercial cooks might line up to watch ya..............Oh Lordy I'm sorry laugh laugh laugh laugh laugh laugh
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« Reply #16 on: February 14, 2012, 07:06:45 AM »
Quote from: Dreampixels on February 13, 2012, 11:53:40 PM

Becareful! Commercial cooks might line up to watch ya..............Oh Lordy I'm sorry laugh laugh laugh laugh laugh laugh

You had to go there, DP?  laugh
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Oh, de crab, he taste so fine.
Yuh catch 'um wid a neck an' a line.
Bile de water 'til 'e good 'n hot.
Den eat de crab strait from 'de pot.

Oh, de beer, he taste so chilly.
Drinks it 'til I gets too silly.
Washin' down 'de crab an' butter.
If I doesn't fall down, I'll 'ave anudder.
Ronster
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« Reply #17 on: February 14, 2012, 07:22:31 AM »
Quote from: Dreampixels on February 13, 2012, 11:53:40 PM

Becareful! Commercial cooks might line up to watch ya..............Oh LARRY I'm sorry laugh laugh laugh laugh laugh laugh

Fixed.
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« Reply #18 on: February 19, 2012, 04:31:26 PM »
IR,
      Made your paella recipe (sort of - I added basil, thyme, oregano and garlic) for a few friends last night.  Excellent dish.  Thanks for the idea.
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Oh, de crab, he taste so fine.
Yuh catch 'um wid a neck an' a line.
Bile de water 'til 'e good 'n hot.
Den eat de crab strait from 'de pot.

Oh, de beer, he taste so chilly.
Drinks it 'til I gets too silly.
Washin' down 'de crab an' butter.
If I doesn't fall down, I'll 'ave anudder.
crabbingcraigy
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« Reply #19 on: February 20, 2012, 08:14:59 PM »
Add a little bit of stock and you have seafood gumbo
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IR Crabber
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« Reply #20 on: February 22, 2012, 07:33:56 AM »
Quote from: crabbingcraigy on February 20, 2012, 08:14:59 PM
Add a little bit of stock and you have seafood gumbo

You would need to add a dark roux and file powder for it to be a traditional gumbo.
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« Reply #21 on: February 22, 2012, 01:36:13 PM »
Don't you need okra for a real gumbo?
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« Reply #22 on: February 22, 2012, 03:37:02 PM »
Depends on who you ask...
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« Reply #23 on: February 22, 2012, 05:24:34 PM »
I think the okra is primarily used as a thickening agent.
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« Reply #24 on: February 22, 2012, 05:57:22 PM »
It does thicken it. And some people just like okra (that would be me). Also the word gumbo means okra in some language, so some people say if it doesn't have okra its not gumbo. But others disagree. So it depends on who you ask...Charlie
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