Tonight, I made a variation of my shrimp/saffron stew that turned out delicious. The chicken and shrimp worked really nicely together, and the sweet potato paired well with the strong saffron/paprika flavors.
Prep Time: 15 min
Cook Time: 30 min (pressure cooker) or 60 min (stovetop)
- 4 c shrimp stock (mine was homemade)
- 12 oz chicken breast
- 8 oz shrimp
- 12 cherry tomatos
- 2 stalks green section of leeks
- 2 cloves garlic
- 1 clove black garlic (optional)
- 1/2 T Hungarian paprika
- 1/2 T smoked Spanish paprika
- 1/4 tsp rosemary (I used fresh)
- 1/4 tsp saffron threads + 1/4 c boiling water
- 4 trumpet mushrooms, sliced
- 1/4 c leeks, sliced thinly
- 1 celery stalk, sliced thinly
- 1 sweet potato
- 1 zucchini
- chives and cilantro to garnish (optional)
(1) Spiralize the zucchini (or julienne it) into long strands of “noodles.” Set the zucchini in a colander with 1/4 tsp salt and set something heavy over the top of the colander so that the water will drain out of the noodles (about 20 min.) I use a bowl and place a marble mortar and pestal inside.
(2) While the zucchini is sitting, cut the sweet potato in half and boil it until soft, about 20-25 min.
(3) Dissolve the saffron in the hot water. I used the Penzy’s saffron, which I love.
(4) Heat the broth, tomatos, green part of the leeks, garlic, spices, saffron, and whole chicken breasts. Cook on high in the pressure cooker for 20 min, or on the stovetop for 40 min.
(5) While the soup is cooking, saute the leeks and celery in a separate pan until slightly charred.
(6) Remove the chicken breast, and slice it into thin strips. Then use a blender attachment on an immersion blender (or a regular blender) to puree the stock. Add back in the chicken and the zucchini and mushrooms and cook for 5 min on high on the pressure cooker, or 10-15 min on the stove top.
(7) Slice the boiled sweet potato into thin, small cubes or rounds.
(8) Open the pressure cooker and add the shrimp and the sweet potato and cook an additional 5 min.
(8) Garnish with the leek/celery mixture, as well as chives and cilantro, if desired.
(I only put half the sweet potato in the soup since I won’t be eating sweet potato tomorrow, and I made the other half into baked fries on the side.)