Highest Review

Lowest Review

Your Rating


Choose Rating:

Chef: Bob Emmett

Serves: 12


Delicious. Be flexible, creative with ingredients! A microcosm of Bob Emmett's cooking style.


3 pint chicken or fish stock
2 tbsp fennel seeds
2 pinch saffron
2 whole medium red onions, chopped
4-5 clove (large) garlic, chopped
2 cup seasonal vegetables (sliced red/yellow/green peppers, asparagus, whatever)
4 whole chilis -- seeded and finely sliced
4-5 lb(s) mixed seafood (mussels, clams, shrimp, squid - again, whatever)
4 tbsp fresh herbs (parsley, basil, corriander)
3-4 whole lemons
1 1/2 cup black olives
18 oz stewed tomatoes
1 tsp sugar

Boil stock, add saffron and fennel.
Set aside.
In a hot pan, add olive oil and fry onions and garlic until soft.
Stir in peppers, butter, olives and saute.
In separate pan, saute shrimp in butter and oregano lightly.
Drain and add to first pan with tomatoes and sugar.
Cook rice in broth, when 2 minutes from being done, dump in everything else until fish is cooked.
Season with sea salt, pepper, lemon.
Let sit for 1 hour.
Reheat and eat.