SPICY SEAFOOD POT

  • Ingredients

    Serves 6-8

    12 Mussels
    1 White Fish Fillet (chopped into chunks)
    10.5 oz Rice
    1 Basket Baby Tomatoes
    2 Chilies (chopped)
    1 Can Tomatoes
    2 Cups Chicken Stock
    1 Onion (chopped)
    4 Cloves Garlic (crushed)
    3 Tbsp Dax’s Special Spice Mix (or other spices of your choosing)
    1 Lemon
    1 Tbsp Sugar
    2 Smoked Sausages (sliced)
    Fresh Origanum
    Olive Oil

    Method

    Prepare your COBB Grill and light a CobbleStone and wait a few minutes until it has turned grey. Or, if you don’t have a CobbleStone on hand, ready your briquettes. Place Wok and Dome Lid on COBB Grill and let heat up for at least 5 minutes.

    • Sauté the onion and garlic in Wok for 10 minutes until soft with the Dome Lid on.

    • Add chili and Dax’s Special Spice Mix (or other spices) and fry for a few minutes until fragrant.

    • Add the rice and sauté for 5 minutes. Add 1 cup of chicken stock, canned tomatoes, and sugar. Close the Dome Lid and let simmer for about 20 minutes.

    • Check after 10 minutes and if mixture looks dry, add more chicken stock as needed to create wet rice.

    • Add sausages, baby tomatoes, fresh origanum, mussels, and fish. Close Dome Lid again.

    • Allow to simmer for 15-20 minutes and season well, adding a good squeeze of lemon juice to taste.

    • Serve with fresh origanum and lemon wedges.