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Thursday, August 5, 2010


Pike Place Market, overlooking Elliot Bay in Seattle, Washington, is a destination foodies' paradise like no other! Known for its farm fresh vegetables, catch-of-the-day seafood (Pike Place Fish is world famous!), and large variety of antique and unique shops, this center is more than an important tourist attraction, but a hub of activity in the city. Tourists visit the market to take it all in: the ambiance, the shops, the fish throwing. The locals arrive to find the BEST ingredients for their evening meal.

The Pike Place Market website recently added a BLOG to its fine site. Although it is still in its infancy, this blog already captures the local flavors. Readers are treated to an opportunity to meet some of the farmers featured at the market, as well as getting an up-close-and-personal look into some of the produce found at the market. KING of CROCK readers will enjoy learning about ingredients often featured on this blog and in our dishes.

In honor of PIKE PLACE, and its important place in the Pacific Northwest, the KING has created a special PIKE PLACE PAELLA. The joy of Paella is that it is one of those "everything but the kitchen sink" dishes that can change depending on what is available at market. Feel free to mix up the vegetables and meat depending on what is good that day! The recipe below features many items available at seaside markets around the country, including the great PIKE PLACE MARKET!

4 bone-in chicken thighs
1 lb. smoked Andouille Sausage, sliced into disks
2 carrots peeled/sliced
2 tomatoes, chopped
1 tsp. Saffron (this gives it its yellow-ish color)
1 tsp. Oregano
3 cloves pressed garlic
1 C chicken broth
1/2 lb. crabs legs (shelled)
1/2 lb. halibut (chunks)
1/2 lb. shrimp (raw, de-veined)
8 clams in shells
1/2 cup green peas
2 cups of long grain rice

  • Place all ingredients (except rice, crab, shrimp, halibut and clams) in slow cooker
  • Mix well to distribute flavors
  • Cook on LOW for 6 HOURS
  • Mix well
  • Add remaining ingredients
  • Cook on HIGH until clams open and rice gets tender (20-30 minutes)

Congratulations to the continued success of Pike Place Market!

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