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Cruise Information
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Cruise Information
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CONTACT US : 602-266-4000 OR EMAIL US
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Join Chef Lee Hillson as he Tastes the Mediterranean August 13th - 20th, 2011!
 Meet in Venice and join Chef Hillson, Executive Chef for T. Cook's at the Royal Palms Hotel and Resort, for 8 days of culture, cuisine and cruising! Once aboard Silversea's Silver Spirit Chef Hillson, one of the top culinary talents from Phoenix, will share his love of Mediterranean cuisine. Chef Hillson has gained both local and national notoriety with with his elegant and rustic interpretation of Mediterranean cuisine. With intentions of expanding his repertoire of Mediterranean dishes and creations, Chef Hillson will educate guests on the intricacies of this cuisine while exploring local markets and shopping the local culinary fare.
Mediterranean Paella ~ Serves 4
Ingredients
8 ounces Rice
1 diced Onion
4 tabelspoons Olive Oil
22 ounces Chicken Stock (If you use Calasparra Rice use 30 ounces of Chicken Stock)
1 pinch Saffron
16 Shrimp - 26/30
8 ounces Chicken Breast
6 ounces Spanish Chorizo
16 Mussels
6 ounces Diced Pork
6 ounces Calamari
16 Cockles
1 diced Red Pepper
2 diced Tomatoes
1 clove sliced Garlic
1 sprig Thyme (remove the leaves, chop, and discard the stalk)
1 sprig Parsley (remove the leaves, chop, and discard the stalk)
4 ounces Butter
Salt and Pepper to taste
Method:
Saffron Rice:
In a hot saucepan add 2 tablespoons olive oil and onion and cook for approximately 2 minutes. Add the rice and continuously stir until the rice starts to slightly brown. Add 16 ounces of the chicken stock and saffron and season with salt and pepper. Bring the liquid to a boil and then reduce the heat to a simmer until the rice has absorbed all the liquid. Spread the rice onto a sheet pan and cool until ready to continue with the Paella.
Paella:
In a hot saucepan add the remaining olive oil, garlic and sauté quickly, being careful not to burn. Add the chorizo, cockles, mussels, shrimp, pork and chicken, in that order with 15 seconds in between each ingridient to stir and insure that the temperature of the pan does not gett too cool. Add the tomato and red pepper and continue to sauté. Deglaze the pan with the remaining chicken stock and add the calamari then the saffron rice. Combine the mixture and bring up to temperature. Season the mixture with the herbs, butter, salt and pepper. Drizzle with olive oil and serve.
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