- Level: Intermediate
- Total: 2 hr 35 min
- Prep: 25 min
- Cook: 2 hr 10 min
- Yield: 8 servings
Ingredients
8 ears corn
1 quart chicken stock
4 ounces cream
1 pinch saffron
4 ounces white wine
4 tablespoons olive oil
8 ounces diced bacon
1 onion, minced
2 yellow peppers, small dice
3 cloves garlic, minced
12 ounces rock shrimp
12 ounces calamari, cut into rings
Directions
- Shuck the corn and remove the kernels. Reserve the ears. Place ears in 8-quart stockpot and cover with stock, cream, saffron and white wine and simmer for 45 minutes. Strain liquid.
- In an 8-quart saucepan over medium heat and add 4 tablespoons of olive oil. Add bacon and cook until crisp for about 4 minutes. Add onion, peppers and garlic and sweat for 4 minutes. Add corn kernels and continue to sweat for 4 to 6 minutes. Add saffron liquid and simmer for 1 hour or until corn is tender. Add seafood and cook for about 3 more minutes making sure not to overcook seafood.
