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Pansy Patch Paella

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By Pansy Patch Bed and Breakfast, New Brunswick

Photo: Cheri Sicard

Posted July 23rd, 2007

FabulousFoods.com Recommends: Rick Stein's Complete Seafood: A Step-by-step Reference, by Rick Stein, (2008, Ten Speed Press)

Rick Stein's Complete Seafood: A Step-by-step Reference

Servings:	6
Author Notes:	This recipe was given to me by the owners of the Pansy Patch Bed and Breakfast Inn, in the charming town of St. Andrews By The Sea, in New Brunswick, Canada. The inn looks like the perfect fantasy of an English garden cottage, both inside and out. Their cuisine is more continental with a touch of New Brunswick thrown in, as evidenced by this recipe which makes good use of the maritime province's seafood bounty. Click here to learn more about New Brunswick, it's regional cuisine and more recipes.
Ingredients:	1 teaspoon vegetable oil 1 cup long grain rice 1 teaspoon curry powder 1 teaspoon salt 2 cups chicken stock or water 1 garlic clove pressed or minced 1 small red onion, thinly sliced 1/2 red bell pepper, julienne 1/2 green bell pepper, julienne 1 cup broccoli florets 1/2 pound snow peas 12 large raw shrimp 9-12 large raw scallops 9-12 fresh mussels, scrubbed and de-bearded 1 pound haddock fillets, cut into bite-sized chunks 2-3 tablespoons oyster sauce 2-3 tablespoons dry white wine
Instructions:	Place oil in a saucepan and brown the rice over medium heat for 2-3 minutes. Stir in curry powder and continue to cook for 1 minute, stirring constantly. Add salt and stock or water, cover and bring to a boil. Immediately reduce heat and simmer for 20 minutes or until rice is tender and all the liquid is absorbed. Spray a large skillet with cooking spray and sauté garlic and onion until slightly tender. Add shrimp and scallops and stir fry for 1 minute. Stir in remaining ingredients. Cover and simmer until mussels have opened (about 5-6 minutes). To serve, spoon rice in center of serving plates and top with seafood and vegetables. Discard any mussels that haven't opened.