Seafood Risotto

seafood risotto prawns, squid, razor clams, littleneck clams)

did another excellent seafood risotto for my friends on 31.7.2014.

was trying to copy/recreate monterosso restaurant miky’s incredibly tasty flamed seafood risotto. couldn’t do the flamed pasta part of course, so just the seafood risotto. 🙂

i used my favourite chef john of foowishes.com shortcut oven-baked paella method.

seafood risotto prawns, squid, razor clams, littleneck clams)

seafood risotto prawns, squid, razor clams, littleneck clams)

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littleneck clams (“la la”)

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razor clams

medium prawns & squid fried with butter

medium prawns & squid fried with butter

for seafood, i fried shelled prawns & cross-cut squid(lightly seasoned with fish sauce & white pepper) in butter.

i also very lightly fried the razor clams which i had earlier removed from shell, cut away the innards & cleaned.

i fried ginger & some orange peels & added the littleneck clams to a pan over high fire, adding a little white wine. then cover & let the shells open. discarded any unopened clams.

seafood risotto prawns, squid, razor clams, littleneck clams)

seafood risotto prawns, squid, razor clams, littleneck clams)

seafood risotto prawns, squid, razor clams, littleneck clams)

seafood risotto prawns, squid, razor clams, littleneck clams)

seafood risotto prawns, squid, razor clams, littleneck clams)

seafood risotto prawns, squid, razor clams, littleneck clams)

for the stock i sautéed the heads & shells of 10 medium prawns in olive oil & tumeric & added 500ml of vegetable stock & boiled for a hour. as i was preparing lobster pasta, i added the lobster shells to the shellfish stock as well. 🙂

i sauteed carrot, celery, onions, then leek & garlic in olive oil as a stock base, added turmeric for colour, added 1 cup of arborio rice (which i bought recently at monterosso) & then added the prawn stock & bring to boil. then i placed the oven-proof pan in a preheated 210degC oven for 10mins. i tasted the risotto. the flavour was excellent, and in this case as the stock already had some salt in it & mindful that the prawns & squid were also seasoned i did not add more salt. the risotto was about 85%-90% cooked with the centre slightly hard.

i set it aside. when ready to serve, i added remaining stock & juices from the fried prawns, squid, razor clams & just some from the littleneck clams enough to cover the risotto & placed on high fire w/o cover, added salt & paprika to taste. once risotto was almost cooked i added all the ingredients & covered for 1 minute. this cooked the risotto to al dente. the taste was excellent, super tasty from the sweetness of the vegetable, stock & also the prawns, squid, razor clams & littleneck clams. 🙂

miky's famous flamed seafood risotto

miky’s (monterosso) famous flamed seafood risotto

miky's famous flamed seafood risotto

miky’s (monterosso) famous flamed seafood risotto

sure, it’s not really comparable to miky’s famous flamed seafood risotto which we had at monterosso during our recent amsterdam, lake como, cinque terre, milan adventure 13-24apr2014. still it was a supremely enjoyable dinner. 🙂

c.h.e.f anfy

Ingredients-

  • 10 medium prawns (shelled & de-veined)
  • 1 large or 2 medium squid (cross-cut)
  • 300g razor clams shelled with innards removed & cleaned
  • 500g of littleneck clams cleaned
  • 1 yellow onion (chopped)
  • 2 stalks celery (chopped)
  • 2 stalks leek (chopped)
  • 2 cloves garlic (chopped)
  • 500ml prawn & vegetable stock
  • 1 cup arborio rice
  • 1 teaspoon tumeric (or saffron)

Directions-

  1. fry shelled prawns & cross-cut squid(lightly seasoned with fish sauce & white pepper) in butter. very lightly fry razor clams (after removing shell, cutting away the innards & clean). fry ginger & some orange peels & add the littleneck clams to a pan over high fire, adding a little white wine. then cover & let the shells open. discarded any unopened clams.
  2. stock – sauté heads & shells of 10 medium prawns in olive oil & tumeric & add 500ml of vegetable stock & boiled for a hour.
  3. cook risotto -saute carrot, celery, onions, then leek & garlic in olive oil as a stock base, add turmeric for colour, add 1 cup arborio rice. add prawn stock & bring to boil. place oven-proof pan in a preheated 210degC oven for 10mins. taste the risotto & add sea salt, paprika to taste. risotto should be about 85%-90% cooked with the centre slightly hard. set it aside. when ready to serve, add remaining stock & juices from fried prawns, squid, razor clams & just some from the littleneck clams enough to cover the risotto & placed on high fire w/o cover. add salt & paprika to taste. once risotto almost cooked add all the ingredients & covered for 1 minute & cook the risotto to al dente. serve.
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Lobster Bisque – Simply Done!

lobster bisque

lobster bisque

was doing a lobster pasta, so made use of the lobster shells to make a lobster bisque. 🙂

625g live lobster S$39.90/kg=S$24+

625g live lobster S$39.90/kg=S$24+

bought a 625g live lobster from sheng shiong. price was S$39.90/kg so cost S$24+.

there is supposed humane way to kill the live lobster – i am cooking lobster bisque & lobster pasta & killing a live lobster for the first time – so i followed the steps.

after killing & cooking the lobster for lobster pasta, i set aside the head & tail & put the remaining lobster shells into the shellfish stock.

i felt that the lobster shells alone were not sufficient to make a intense, flavourful stock for the lobster bisque. so i fried in butter prawn shells & heads (from about 1 kg of prawns) then added 600ml vegetable (or chicken) stock & the lobster shells. i added some water & let the shellfish stock boiled lightly over 2 hrs, then sieved & reserved the stock for the lobster bisque & seafood risotto.

lobster bisque

lobster bisque

i added chopped yellow onions, celery & carrots to olive oil & butter, softened the vegetables & added chopped leeks & diced tomatoes, some salt & paprika. i added 1 tablespoon of flour to thicken. then i added 400ml shellfish stock (kept 200ml for my risotto) & 1/3 cup brandy & added water & boiled for another 1/2hr & reduced to about 600ml. then i used immersion blender to blend to a very smooth, rich soup, then added 3 teaspoon heavy cream & sea salt to taste.

it was a very intense, tasty soup, smooth & consistent, sweet with lobster & prawn stock & vegetable base, & with a nice mellow brandy flavour. 🙂

c.h.e.f andy

Ingredients:

  • lobster (i used 625 maine lobster)
  • 1/3 cup brandy
  • heads & shells from 1 kg prawns (for shellfish stock)
  • 600ml vegetable stock
  • 1 yelllow onion(chopped)
  • 2 stalks celery (chopped)
  • 1 carrot (chopped)
  • 2 stalks leek (chopped)
  • 1 diced tomato
  • sea salt, coarse black pepper & paprika (to taste)
  • 3 tsp heavy cream (to taste)

Directions:

  1. prepare shellfish stock – kill & cook lobster for lobster pasta. set aside head & tail. fry in butter prawn shells & heads (from about 1 kg of prawns). add 600ml vegetable (or chicken) stock & the lobster shells. add some water & let the shellfish stock boil lightly over 2 hrs, then sieve & reserve the stock for the lobster bisque & seafood risotto.

  2. cook lobster bisque – add chopped yellow onions, celery & carrots to olive oil & butter, soften vegetables & add chopped leeks & diced tomatoes, some salt & paprika. add 1 tablespoon of flour to thicken. add 400ml shellfish stock. add 1/3 cup brandy water & boil for another 1/2hr & reduce to about 600ml. use immersion blender to blend to a very smooth, rich soup, then add 3 teaspoon heavy cream & sea salt to taste. result = a very intense, tasty soup, smooth & consistent, sweet with lobster & prawn stock & vegetable base, & with a nice mellow brandy flavour.

Lobster Angel Hair Pasta

lobster angel hair pasta

lobster angel hair pasta

had always wanted to try my hands on lobster pasta. having looked at several online recipes & videos, and also how to kill a live lobster (two i referenced were lobster bisque by chef john of food wishes.com & lobster spaghettini by dude food), supposedly humanely, something one can only take on faith.

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625g live lobster S$39.90/kg=S$24+

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625g live lobster S$39.90/kg=S$24+

i went to sheng shiong & bought a 625g live lobster. price was S$39.90/kg so cost S$24+. lobster was really quite large & could not fit into the usual metal basin, so i placed it in the roasting tin. poor lobster, looking miserable. 😦

there is supposed humane way to kill the live lobster – i am cooking lobster pasta & killing a live lobster for the first time – so i followed the steps.

lobster angel hair pasta

lobster angel hair pasta

lobster angel hair pasta

lobster angel hair pasta

i cleaned & placed the lobster in the freezer for 30minutes. lobster was supposed to be knocked out – like in deep sleep?  then you plunge the knife just behind the back of the head & just cut the head in 1/2. i watched the videos. it was not difficult.

i removed the head & pincers & cut the lobster tail in 1/2.  i lightly browned some garlic to flavour the olive oil, took the pan away from the fire & added the lobster head, tail & pincers, then turned up fire to high. i then added 1/3 cup brandy & let it flamed & burned off the liquor to leave the sweet taste. i cooked the lobster for about 4 minutes (slightly undercooked), then removed from fire. when cooled, i cracked shelled the lobster pincers & knuckles. i set aside the head & tail & put the remaining lobster shells into the shellfish stock.

(i had earlier fried in butter prawn shells & heads (from about 1 kg of prawns) then added 600ml vegetable (or chicken) stock. i added some water & let the shellfish stock boiled lightly over 2 hrs, then sieved & reserved the stock for the lobster bisque & seafood risotto).

when ready to serve dinner, i removed the lobster tail from the shell & cut into 2.5cm serving size & added back the lobster head & shells to the pan. i then add diced tomatoes plus a 14oz canned tomatoes & white wine & reduced, and added sea salt & paprika to taste. lastly i added the prepared angel hair (slightly less cooked than al dente) & the lobster tail pieces to the pan, added about 3 teaspoon heavy cream & tossed, and garnished with coriander. voila!

c.h.e.f andy

Ingredients:

  • lobster (i used 625 maine lobster)
  • 1/3 cup brandy
  • heads & shells from 1 kg prawns (for shellfish stock)
  • 3 cloves chopped garlic
  • 1/2 cup white wine
  • 1 diced tomato
  • 1x14oz canned whole tomatoes diced
  • sea salt, coarse black pepper & paprika (to taste)
  • 1 tsp sugar (to taste)
  • 3 tsp heavy cream (to taste)
  • 300g angel hair pasta

Directions:

  1. killing lobster humanely? – place lobster in the freezer for 30minutes. lobster supposed to be knocked out – like in deep sleep? plunge a sharp knife just behind the back of the head & cut the head in 1/2.
  2. cook lobster – remove head & pincers & cut the lobster tail in 1/2.  lightly brown some garlic to flavour the olive oil, remove pan from fire & add lobster head, tail & pincers. turn fire to high. add 1/3 cup brandy & flame & burn off the liquor to leave the sweet taste. cook lobster for about 4 minutes (slightly undercooked), remove from fire. when cooled, crack & shell lobster pincers & knuckles. set aside the head & tail.(fry in butter prawn shells & heads (from about 1 kg of prawns) then add 600ml vegetable (or chicken) stock, & put the remaining lobster shells into a shellfish stock. add some water & let the shellfish stock boil lightly over 2 hrs. sieve & reserve the stock for the lobster bisque & risotto).
  3. when ready to serve, remove lobster tail from the shell & cut into 2.5cm serving size & add back the lobster head & shells to the pan. add diced tomatoes plus a 14oz canned tomatoes & white wine & reduce, and add sea salt & paprika to taste. add the prepared angel hair (slightly less cooked than al dente) & the lobster tail pieces to the pan, add about 3 teaspoon heavy cream & toss, and garnish with coriander. voila!