10.25.2012

Spanish Stew with Spicy Sausage and Shrimp


My best friend (THE gorgeous and effervescent Tanya Coe) lives approximately 300,000 million miles away from me, back home in California. With the time difference, metro undergroundness, coordinating toddler nap time schedules  and CSET study sessions we have had a few too many missed connections. Without talking to my lamppost of humanity I felt completely disconnected, not only from her life but from real life.
In order to remedy this situation we have instituted a new life rule for ourselves known as the Real Time Photo Update (#RTPU). At least once a day we send each other a quick snapshot into our daily lives (Thank God for iPhones). Blurry bouncing babies, freshly chopped wood, endless piles of dishes, famous NoPA laundrymats, and unsurprisingly my feet in fancy shoes, against different random backdrops. Two or three words and a picture make a huge difference when you are missing out on the little things you used to inherently know. If you have a dear friend, that you miss, and your lives are already supersaturated, maybe consider Real Time Photo Updates to keep in the loop with all the happenings of your Tanya Coe.

A few days ago, I #RTPU’d this recipe, still in development, scrawled on scraps of paper.
Being my official taster has it’s perks.
Ingredients
Makes 6 servings

3 links of spicy sausage (like chorizo), sliced into rounds
2 Chicken Leg quarters
6 Large Shrimp, peeled and de-veined
3 Large Carrots, diced
2 Celery Ribs, diced
½ Yellow Onion, diced
4 Cloves Garlic, minced
2 Red Jalapenos, chopped
1 each orange and red bell peppers, diced
1 Cup Garbanzo Beans
5 Small Potatoes, sliced
¾ of a large can of whole tomatoes
1 TB Olive Oil
1 TB Cumin
1 TS Paprika
1 TB Oregano

Toppings
Cilantro, chopped
Cabbage, shredded
Radish, sliced
Green Olives, halved
Cojita Cheese, crumbled 


Directions
Warm a teaspoon of olive oil over low/medium heat, brown sliced sausage until caramelized and then remove from the pot.  Add two more teaspoons of oil, onion, celery, garlic and carrot, sauté until the onions are translucent. Deglaze the pot with a little stock, making sure to loosen anything stuck to the bottom. Add the chicken, spices and stock to cover. Place the lid on the pot and let simmer for about 40 minutes, checking periodically to add more stock if needed.  Remove the chicken legs and allow to cool before removing the meat from the bones.  Add the garbanzo beans, potatoes, tomatoes, peppers and the rest of the stock to your soup pot.  Return the meat from the chicken and the sausage. Stir to combine, crush the tomatoes a little and let simmer for another 20 minutes allowing the flavors to develop and combine.

Just before serving add the shrimp, they only need about 4 minutes to cook.

Laddle the stew into bowls and top with cabbage, cilantro, radish, a few olives and a sprinkle of the cheese.

Goes excellently with a bold red wine, sweet cornbread, chilly nights and a fluffy blanket.

Share ALL these things with someone you love.



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