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This version is from Epicurious.
Azafran is considered the "Poor Mans" Saffron. You can use saffron or azafran in this dish and get the same results. I almost always have azrafran in the cupboard, and retain the expensive saffron for really special dishes. There are several versions of this recipe on the internet- this one looks good.
Servings: 2 people
12 - 14 shrimp (med/lrg)
1 medium onion chopped fine
1.5 tblsp parsley
1 packet "sazon goya con azafran"
1/2 tsp salt
1/2 tsp white pepper
1/2 tsp crushed red pepper
3 cloves garlic
2 tblsp butter
1 tblsp olive oil
1/2 - 3/4 cup white wine or beer
1 to 1-1/2 cups white rice
In a small mixing bowl add garlic, sazon goya, crushed
red pepper, salt and pepper. mix gently.
Add 1.5 tblsp butter and olive oil to pan with onion
and cook until soft, 4-5 mintues over medium heat. Add contents of
mixing bowl, stir, and cook for 1-2 minutes. Add wine/beer, bring to boil
and reduce for 2 minutes over medium high heat. Add shrimp, parsley and
rest of butter. Cook over medium heat until shrimp are done and serve
over rice. Super easy and quick.
Great response Chris...one slight correction, "Azafran" is the Spanish word for Saffron, so there's really no difference. Since Saffron is so expensive, more expensive than gold by weight, I doubt there's much actual saffron in the Goya Sazon, but there is some according to one ingredient list I found: "MSG, dehydrated garlic, cumin, yellow 5, tricalcium phosphate, annato, Mexican saffron, tumeric and red 40." OF course that's assuming "Mexican Saffron" is actually saffron..more: http://www.foodista.com/food/X3CZMB6Y/saffron
Ahh...that may explain the "Mexican Saffron," but in Spain, Saffron/Azafran is from the crocus.
In my experience the Goya stuff just adds salt and color, whereas real Saffron has a fantastic and delicate flavor/aroma. A little goes a long way, so you can buy a small amount for not much money. Try adding 6-8 threads to rice before cooking. I also really like it in the poaching liquid for cooking salmon or halibut.
Chicken/Shrimp Mozambique, a popular Portuguese dish, is a coveted recipe from the casual, family restaurant established at 20 Star St. in 1975.
Cindy Caron of Fall River requested the recipe, and Liberal Club head chef and owner Joseph Benevides was happy to oblige.
The Liberal Club’s Chicken Mozambique is fast and easy to replicate at home, and can also be made with shrimp (about 1 pound peeled) instead of chicken. The chef suggests serving the pungent juices over french fries. Those who like the double starch combo popular in many Portuguese restaurants can serve their Mozambique over rice and fries.
24 ounces of chicken
1 medium onion, diced
2 Tbs. garlic* chopped
4 Tbs. butter, no substitutions
2 packages Sazò n Goya-Con Azafrá (found in the Portuguese section of local supermarkets)
1 12-ounce can beer
4 ounces hot sauce, or to taste
Chopped fresh parsley, for garnish
In a medium-sized pan, sauté chicken in two tablespoons of butter until cooked through. Remove from pan and set aside. Sauté onions and garlic with remaining two tablespoons of butter. Be careful not to allow the garlic to burn, as it will become very bitter. Deglaze the pan with the beer, and return the chicken to the pan. Add hot sauce and simmer for two to three minutes, stirring occasionally. Add remaining ingredients, and simmer an additional minute. Serve over rice, pasta, or anything you like. We like ours with french fries. Garnish with parsley and lemon if desired.
Not sure where you dined but the finest Portugese food is found from Providence RI all the way to Provincetown Ma.
Fall River is home to Emeril Lagasee...a personal friend of my family.
I hope you enjoy.