The Beer Fox says, “A taste of the Balearic Islands creates waves of satisfying sensation on the tongue.”
Recommended Brew: Elysian Fields Pale Ale - Elysian Brewing Company, Seattle, Washington, USA
Style: Pale Ale – Bronzed orange color with gorgeous off-white head – Sweet malts with biscuit-and-nut character form a solid backbone that balances the lightly citrus tone of domestic hops. The juicy profile goes well with seafood, poultry and light vegetables.
1 lb. mussels or clams in shells
½ lb. shrimp
2 C. cooked chicken, cut in 1-inch pieces
½ C. fresh crabmeat, cooked
½ lb. scallops
3 C. hot chicken stock
8 oz. Elysian Fields Pale Ale
2 tablespoons olive oil
1 clove garlic
2 C. saffron rice, uncooked
1 C. sugar snap peas
2 sweet red peppers, sliced
Preheat oven to 350 degrees.
In large skillet, heat garlic briefly in hot olive oil. Remove garlic and discard. Sauté saffron rice in skillet until lightly browned. Stir in hot chicken stock. Add snap peas and sweet red peppers. Reduce heat, add Elysian Fields Pale Ale and simmer 15 minutes.
Pull beards from mussels with a firm, quick motion. Scrub well and rinse mussels (or clams). Add a scant ¼ inch of water to 6 quart saucepan. Add mussels, scallops and shrimp. Rapidly bring to a boil. Reduce heat and steam for about 5 minutes, or until shells open. Drain. Discard any unopened mussels.
In large casserole serving dish, arrange cooked saffron rice mixture. Mix in crabmeat and chicken pieces to evenly distribute. Arrange mussels, scallops and shrimp decoratively on top of saffron rice combination.
Cover and bake in 350 degree oven for 15 minutes.
*Health Benefit: Rich in protein, vitamin A, B-complex vitamins, particularly niacin and vitamin B6, vitamin C, vitamin D, vitamin E, potassium, phosphorus, magnesium, zinc, copper, pantothenic acid