Portuguese Seafood Casserole
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Ingredients
| 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 |
12 Recipe Reviews
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What is "cabanossi"? What is your source for this recipe (the ingredients are metric instead of US)? Just wondering...
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I have never heard of cabonassi - I am from Portugal
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i am also of portuguese origin, and i never, never, heard of cabonasi sausage,
what portuguese person gave you that
receipe. Really they must of been
having a mightmare, and they thought they
were in portgual, when they were only
having a nightmare.
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hello
i am also portuguese and have never heard of cabonassi.it is possible the chef confused this "cabonassi" with our traditional chourico which is a smoked pork sausage often used as a taste enhancer.
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This recipe looks good now the mystery ingredient has been identified. Have just returned from a fantastic holiday in Portugal. Noticed that in these casseroles they always use round-grain rice, which thickens the sauce as it cooks. (Compare to Italian risotto). Will be trying this out.
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To: Chef
I am Portuguese and this cabanosi does not exist.
What it is?
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Never heard of cabanossi- the recipe may be of Portuguese influence but it is not authentic- Sounds like fusion cooking
The method isn't Portugese either- Recipes do get mixed up as they are passed along.
http://www.portuguesecooking.com
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why don't you all leave the person who put the recipe there in the first place, and either enjoy it or forget about it, honestly. anyone would think you're all children. so what if they got it confused, so what if it's not 100% portugese. honestly.
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I'm portugeuse too. And yes i've heard of Cabanossi.
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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?
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Cabanossi is a salami-type sausage popular in Southern Europe.
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Cabanossi (pronounced /ˌkæbəˈnɒsi)/ 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.
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Instructions
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.
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