GAGA RICE

GAGA RICE.
I named this rice "Gaga" because I am infatuated about all the shades of flavor and the bouquet that it has. It is the type of results that if cook and love to cook, you always expect to achieve. I consciously put into this dish "everything but the kitchen sync"in a coordinated way in order to extract the flavors of each ingredient. I can not describe the flavor of this dish, nor its fragrance. It is for sure a party to your eyes and mouth like food suppose to be. Give it a try. I am sure you going to love it.I made this dish to me and my husband today and I really felt the joy of cooking.

Ingredients:
1 tbs canola oil
1 tbs butter
1 diced onion
1/2 diced green bell pepper
1 stalk of diced celery
1 carrot peeled and shredded
4 cloves of minced garlic
1/2 cup of diced tomatoes
1/2 cup of green beans diced
1/2 cup of chopped cilantro
1/2 cup of green onions chopped
1/2 cup of chopped walnuts
1/2 cup of raisins soaked into 1/2 cup of dry white wine
3-4 hearts of artichoke
10 medium shrimp peeled and deveined. cut in half. Seasoned with salt, pepper, olive oil, lemon juice and 2 cloves of minced garlic.
4 pron shrimp with peels deveined and seasoned the same way.
12 clams
1/2 spicy sausage diced
30 g of bacon diced
1 tbs Worcestershire sauce
1 tbs soy sauce
1 tsp of Provence herbs
1 pinch of cumin
1 pinch of powder bay leaves
salt and pepper to taste
1 cup of cooked parboiled rice

Boil the rice into sated water with the green beans, until they are tender but not muchy. Strain and reserve.
Into a skillet add oil and butter and let it heat up.
Fry bacon until it is crispy, remove and reserve.
Add sausage and cook until golden brown, remove and reserve.
Into the same skillet add onions, green bell pepper, celery, carrot, garlic, and let them cook until they start to caramelize, always stirring with a spatula.
Add cut shrimp and stir until cooked. Add cooked bacon and sausage.
Add tomatoes, cilantro, green onions, artichoke, walnuts, raisins with the wine, Worcestershire sauce, soy sauce, herbs of Provence, cumin, powdered bay leaves, and mix everything together.
Add clams, and cover with lid until they open completely.
Add cooked rice with green beans, and mix everything together.
Adjust salt and pepper
Into another skillet, add 1 tbs of butter and a dash of canola oil and saute the big shrimp until cooked,
Garnish the dish with big shrimp. Drizzle the dish with extra virgin olive oil.

Voila.