Portuguese Seafood Casserole

Time

Yield

4 servings

Ingredients

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

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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12 Recipe Reviews

Roger E Clark

Roger E Clark reviewed Portuguese Seafood Casserole on December 11, 1999

What is "cabanossi"? What is your source for this recipe (the ingredients are metric instead of US)? Just wondering...

Winston

Winston reviewed Portuguese Seafood Casserole on February 6, 2000

I have never heard of cabonassi - I am from Portugal

jacinta

jacinta reviewed Portuguese Seafood Casserole on April 19, 2000

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.

alice cordeiro

alice cordeiro reviewed Portuguese Seafood Casserole on May 27, 2000

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.

evie

evie reviewed Portuguese Seafood Casserole on October 10, 2002

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.

Paulo

Paulo reviewed Portuguese Seafood Casserole on October 21, 2002

To: Chef

I am Portuguese and this cabanosi does not exist.

What it is?

Ana P Ortins

Ana P Ortins reviewed Portuguese Seafood Casserole on February 26, 2003

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

lydia

lydia reviewed Portuguese Seafood Casserole on August 24, 2003

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.

Does it matter?

Does it matter? reviewed Portuguese Seafood Casserole on October 29, 2003

I'm portugeuse too. And yes i've heard of Cabanossi.

raul alvarez

raul alvarez reviewed Portuguese Seafood Casserole on April 21, 2004

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?

ryansnyder

ryansnyder reviewed Portuguese Seafood Casserole on August 30, 2004

Cabanossi is a salami-type sausage popular in Southern Europe.

portuguesemom

portuguesemom reviewed Portuguese Seafood Casserole on January 16, 2008

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.