PRIMAVERA RECIPES: Seafood Primavera . . . Paella Primavera
1 16-ounce package dried thin wheat flour noodles
4 tablespoons peanut oil
2 tablespoons water
1 tablespoon plus 1 ½ teaspoons cornstarch
¾ cup homemade chicken stock or reduced-salt canned chicken broth
3 tablespoons rice wine or dry sherry
2 tablespoons each sesame oil and oyster sauce
4 cloves garlic, minced
1 tablespoon each sugar, light soy sauce, rice vinegar and Chinese chili oil
Pinch white pepper
½ pound shrimp, peeled, deveined
½ pound scallops, quartered if large
½ pound calamari, cut into ¼- inch rings
½ pound mushrooms, sliced
½ red bell pepper, seeded, cut into strips
4 or 5 green onions, cut into 1 inch pieces
Heat 5 quarts of water to boil; add noodles and pinch of salt. Boil, stirring occasionally, until noodles are soft, about 30 seconds. Drain; transfer to bowl.
Toss with 2 tablespoons of the peanut oil. Set aside. Mix 2 tablespoons water and cornstarch in small bowl; set aside.
Saute vegetables in sesame oil and oyster sauce seasoned with white pepper. Add chicken stock or broth. Simmer for 5 minutes. Add shrimp, scallops and calamari. Add cornstarch mixture and cook for 5 to 10 minutes.
Serve over noodles.
Yield: Serves 4.
1 cup fat-free, low-salt chicken broth
¼ teaspoon saffron
1 cup diced frozen onion
6 mini zucchini, cut into 1-inch pieces (or 1 cup sliced zucchini)
4 ounces chorizo sausage, diced (about 1 cup)
2/3 cup orzo
½ pound asparagus, cut into 1-inch pieces (about 1 ½ cups)
1 cup frozen peas
½ cup drained, sliced roasted red pepper
Salt and freshly ground pepper
Bring chicken broth, 1 cup water and saffron to a boil in a medium-size nonstick skillet. Add onion, zucchini, chorizo and orzo. Stir, bring back to a boil and cook 5 minutes. (If you don’t have a nonstick pan, stir often to keep orzo from sticking.) If pan becomes dry, add more broth. Add asparagus, peas and roasted red pepper. Cook 3 minutes. Add salt and pepper to taste.
Yield: Serves 2.
Approximate nutritional analysis per serving: 529 calories (23 percent from fat), 13.4 grams fat (54.9 grams saturated, 0.2 grams monounsaturated), 46 milligrams cholesterol, 29.6 grams protein, 77.4 grams carbohydrates, 12.5 grams fiber, 1,417 milligrams sodium.