Portuguese Seafood Casserole

1/2 cup olive oil
8 oz. pork, diced
2 cups onions, chopped
2 tomatoes, peeled and chopped
2 sticks cabanossi, sliced
2 cloves garlic, crushed
3 cups long grain rice
2 cups water
1 cup white wine
1/4 tsp. saffron
2 tsp. hot water
1 lb. green prawns, peeled and deveined
1 lb. mussels, beards removed and scrubbed
2 calamari hoods, sliced
1/2 cup frozen peas

Directions:

Heat half the oil in a large frying pan. Sauté pork, onions, tomatoes, cabanossi and garlic for 3 minutes. Remove to a plate.

Heat remaining oil in same pan. Sauté rice for 1 minute. Stir in water, wine and combined saffron and hot water. Simmer, uncovered, for 5 minutes. Add seafood and pork mixture. Simmer, covered, for 5 minutes, stirring occasionally. Simmer a further 5 minutes, uncovered. Stir through peas. Simmer for a further 5 minutes or until all liquid is absorbed and rice is tender.

Serve casserole with a green salad and crusty bread.

User Reviews:

Cabanossi (pronounced /ˌkćbəˈnɒsi)/ is a type of dry sausage, similar to a mild salami. It is made from pork and beef, lightly seasoned and then smoked. It traditionally comes in the form of a long, thin sausage, 30 to 40 centimetres long, and 1.5 centimetres in diameter. Variations include chicken and duck cabanossi.

Cabanossi is very popular in Australia and New Zealand, being one of the most commonly found types of dry sausage there. In Europe it has a lower profile, competing with a wider selection of other types of sausage.

It is commonly cut into bite sized chunks and eaten cold as an appetiser or snack, often with cubes of cheese and crackers. Sliced cabanossi is also a popular pizza topping.

Submitted by portuguesemom on December 01, 2007

Cabanossi is a salami-type sausage popular in Southern Europe.

Submitted by Ryan Snyder on December 09, 2003

hola,

I to am from portugal, what is this mysterious and mystical object you call cabonossi, what other possible uses are there for this fruit? is it round, could poor people use it as a soccer ball?

Submitted by raul alvarez on December 04, 2003

View all 12 reviews of this recipe.

Add your review of this recipe.