The Mediterranean Slow Cooker Cookbook (19 page)
Read The Mediterranean Slow Cooker Cookbook Online
Authors: Diane Phillips
In a large skillet, heat 2 tbsp of the olive oil over medium-high heat and sauté the garlic, onion, and sun-dried tomatoes for 3 minutes, or until the onion begins to soften. Spoon some of the broth into the skillet, and transfer the contents of the skillet to the insert. Stir the rest of the broth into the bean mixture. Cover and cook on low for 7 hours.
Add the shrimp, pushing them underneath the beans. Cover and cook on low for another 45 minutes to 1 hour, until the shrimp are pink and cooked through.
Stir the basil and remaining 2 tbsp of olive oil into the beans, season with salt and pepper, and serve.
A party in a pot is how I would define this dish. Paella is the national dish of Spain; it originated in Valencia, where it was first made in the fields over an open fire. Saffron, short-grain rice, and Spanish chorizo are traditionally found in paella. The other ingredients depend on the region and the chef. This paella is filled with chicken and seafood. Bursting with flavor, it’s ready in about 2 hours.
SERVES 8
2 tbsp olive oil
1½ lb/675 g Spanish (not Mexican) chorizo sausage, cut into ½-in-/12-mm-thick rounds
4 boneless, skinless chicken breast halves, cut into bite-size pieces
1 cup/160 g finely chopped red onion
4 garlic cloves, cut into slivers
1 large red bell pepper, cored and cut into ½-in-/12-mm-wide strips
1 large yellow bell pepper, cored and cut into ½-in-/12-mm-wide strips
Two 14½- to 15-oz/415- to 430-g cans chopped tomatoes, with their juice
1 tsp saffron threads, crushed in the palm ofyour hand
½ tsp freshly ground black pepper
8 to 10 cups/2 to 2.4 L chicken broth
3 cups/645 g Arborio rice
1½ lb/680 g jumbo shrimp, peeled, deveined, and tails removed
24 littleneck or cherrystone clams, scrubbed
2 cups/200 g shelled fresh peas or frozen petite peas, defrosted
4 lemons, cut into wedges, for garnish
1 cup/60 g chopped fresh flat-leaf parsley, for garnish
Heat the olive oil in a large skillet over medium-high heat, add the sausage and render some of the fat. Transfer the sausage to the insert of a 5- to 7-qt/4.5- to 6.5-L slow cooker. Brown the chicken in the skillet, and transfer to the slow cooker insert. Add the onion, garlic, and bell peppers to the skillet and cook, stirring, until they begin to soften, about 3 minutes. Stir in the tomatoes, saffron, and pepper, and bring to a boil, scraping up any browned bits on the bottom of the pan. Transfer the mixture to the slow-cooker insert and add the broth. Cover and cook on high for 1 hour, or on low for 2 hours.
Add the rice, shrimp, clams, and peas, pushing down on the clams so they are underneath the rice. Cover and cook for another hour on high, or 2 hours on low, until the shrimp are pink and the rice is tender.
Discard any clams that haven’t opened. Transfer the paella to a platter and serve, garnished with lemon wedges and chopped parsley.
The cuisine of every country bordering the Mediterranean includes some type of seafood stew simmered in a large pot. Some stews are made with leftover bits from the catch, and others, like bouillabaisse, are served at elegant restaurants with Michelin stars. The basic technique for making each of these stews in the slow cooker is the same: a sauté of the base and then a long, gentle simmer with seafood added at different points during the cooking time. Be careful not to overcook any of the ingredients.
This stew is a cornucopia of fish and shellfish, which are cooked in a broth scented with lemon and oregano. Even though it’s rich in seafood, it’s a relatively light stew, and it makes a lovely dinner in spring or summer. Serve it with orzo and roasted vegetables.
SERVES 6 TO 8
2 tbsp extra-virgin olive oil
8 garlic cloves, minced
1 large onion, finely chopped
1 tbsp dried oregano
Pinch of red pepper flakes
Grated zest of 2 lemons
½ cup/120 ml fresh lemon juice
1 cup/240 ml dry white wine, such as Pinot Grigio or Sauvignon Blanc, or dry vermouth
1½ cups/360 ml seafood stock
1 lb/455 g swordfish, cut into 1-in/2.5-cm chunks
1 lb/455 g colossal shrimp, peeled, deveined, and tails removed
½ lb/225 g octopus, cut into ½-in/12-mm chunks
1 lb/455 g littleneck clams, scrubbed
¼ cup/25 g small capers packed in brine, drained
½ cup/30 g finely chopped fresh flat-leaf parsley
Salt
Freshly ground black pepper
Cooked orzo pasta, for serving
In a large skillet, heat the olive oil over medium-high heat and sauté the garlic, onion, oregano, red pepper flakes, and lemon zest for 3 minutes, or until the onion begins to soften. Add the wine, lemon juice, and stock, and bring to a boil, scraping up the browned bits on the bottom of the pan. Transfer the contents of the skillet to the insert of a 5- to 7-qt/4.5- to 6.5-L slow cooker. Cover and cook on high for 2 hours, or on low for 4 hours.
Add the swordfish, shrimp, octopus, and clams, spooning some of the broth over the seafood. Cover and cook on high for 1 hour, or on low for 2 hours.
Discard any clams that have not opened. Stir in the capers and parsley, and season with salt and pepper. Serve the stew in shallow bowls over the orzo.
This spicy seafood stew depends on shellfish for its character. Shrimp, scallops, clams, calamari, and mussels all team up to give it an elegant yet rustic quality, since you will be eating most of this with your hands. Serve plenty of crusty bread to dip into the addictive garlic and hot pepper-flavored sauce.
SERVES 6
¼ cup/60 ml extra-virgin olive oil
1 large onion, finely chopped
6 garlic cloves, minced
Pinch of red pepper flakes
1 tsp dried oregano
3 ribs celery, finely chopped
3 medium carrots, finely chopped
1 cup/240 ml dry white wine, such as Pinot Grigio or Sauvignon Blanc, or dry vermouth
One 28- to 32-oz/800- to 910-g can crushed tomatoes, with their juice
1 cup/240 ml clam juice
1 lb/455 g calamari steak, pounded and thinly sliced (see Slow Cooker Savvy)
½ lb/225 g bay scallops, or large sea scallops, quartered
1½ lb/680 g colossal shrimp
12 cherrystone clams, scrubbed
12 mussels, scrubbed and debearded
Salt
Freshly ground black pepper
½ cup/30 g finely chopped fresh flat-leaf parsley, for garnish
2 lemons, quartered, for garnish
In a large skillet, heat the olive oil over medium-high heat, and sauté the onion, garlic, red pepper flakes, oregano, celery, and carrots until the onion begins to soften, about 3 minutes. Add the wine and tomatoes to the skillet, bring to a boil, and scrape up any browned bits on the bottom of the pan. Transfer the mixture to the insert of a 5- to 7-qt/4.5- to 6.5-L slow cooker, and stir in the clam juice. Cover and cook on high for 2 hours, or on low for 4 hours.
Uncover and add the calamari, scallops, shrimp, clams, and mussels, spooning the sauce over the seafood. Cover and cook for another hour on high, or 2 hours on low.
Discard any clams or mussels that haven’t opened and season the sauce with salt and pepper. Garnish the stew with the parsley and lemon quarters and serve.
SLOW COOKER SAVVY
Calamari steak is a squid steak, which you can buy from your fishmonger. You will need to pound the steak to tenderize it; otherwise, it will be like eating rubber bands! Lay the steak on a cutting board and cover with plastic wrap. Using a meat pounder or rolling pin, pound the calamari to tenderize it. It should be of an even thickness.
There are many types of Portuguese seafood stews, but the one I love is made with sausage and clams, and a hint of tomato and hot pepper in the broth. The slow cooker takes good care of these ingredients, melding the smoky flavor of the sausage with the briny taste of the clams. Some Portuguese serve this with olive-oil-and-garlic-rubbed croutons to soak up some of the broth, but a good crusty loaf will work well, too.
SERVES 6
1 lb/455 g linguiça or other smoked sausage, cut into ½-in/12-mm rounds
2 tbsp extra-virgin olive oil (optional)
1 large onion, finely chopped
2 tsp sweet paprika
⅛ tsp red pepper flakes
6 garlic cloves, minced
One 14½- to 15-oz/415- to 430-g can chopped tomatoes, drained
1 cup/240 ml dry white wine, such as Pinot Grigio or Sauvignon Blanc, or dry vermouth
1½ cups/360 ml clamjuice or seafood stock
2 bay leaves
48 littleneck clams, scrubbed
Salt (optional)
Freshly ground black pepper (optional)
½ cup/30 g finely chopped fresh flat-leaf parsley, for garnish
1 lemon, thinly sliced, for garnish
In a large skillet over medium-high heat, sauté the sausage until it renders its fat and browns a bit, 3 to 5 minutes. If there isn’t much fat in the pan, add the olive oil. Add the onion, paprika, red pepper flakes, and garlic and sauté for 3 minutes, or until the onion begins to soften. Add the tomatoes and wine and bring to a boil, scraping up any browned bits on the bottom of the pan. Transfer the mixture to the insert of a 5- to 7-qt/4.5- to 6.5-L slow cooker, and stir in the clam juice and bay leaves. Cover and cook on high for 3 hours, or on low for 5 to 6 hours.
Uncover and stir in the clams, cover, and cook for another hour on high, or 2 hours on low.
Taste the sauce, and season with salt and pepper if needed. Discard any clams that have not opened, as well as the bay leaves. Ladle the stew into shallow bowls, garnish with the parsley and lemon slices, and serve.
Sea bass is bathed in a tomato sauce fragrant with saffron, orange, and garlic; a bit of hot paprika gives it some kick. This seafood stew makes a great main course any time of the year and is delicious with couscous or rice on the side. The sea bass is my first choice because it’s almost impossible to overcook thanks to its protein structure. If sea bass isn’t available, try halibut, snapper, or cod.
SERVES 8
2 tbsp extra-virgin olive oil
1 large onion, finely chopped
1 medium red bell pepper, cored and cut into ½-in/12-mm strips
1 medium yellow bell pepper, cored and cut into ½-in/12-mm strips
4 garlic cloves, minced
1 tsp saffron threads, crushed in the palm of your hand