Heather Stockard S/V Legacy - Coastal Cruiser and Island Hopper

I find that cooking aboard is a pleasure, not a chore. About Heather Stockard

What advice would you give women in setting up their galleys, in preparing to cook aboard?

When setting up your galley and provisioning your boat, I think that it's very important to consider where you will be cruising and the type of cruising that you expect to do. Provisioning for and cooking on an ocean passage is quite different from the type of cooking and provisioning that you will do when coastal cruising.

Also, don't expect that you will radically change how you eat just because you're going cruising. If you enjoy steak and potatoes, don't expect to be happy with a cruising diet of rice and beans. Figure out how to modify the foods you like so that you can prepare them in your galley.

Also, consider the impact of climate on how you cook and eat. If you are headed to exceptionally hot areas, such as southern Mexico and Central America, you likely won't eat as much or have much interest in standing over a hot stove. Think about including heat-saving additions such as a microwave oven and, of course, a good barbecue grill.

Shrimp Paella from Heather Stockard Serves: 4 ½   lb. chorizo 1   tbsp olive oil 1   small onion, chopped 1   clove garlic, minced 1   can chicken broth 1   can diced tomatoes 1/2   tsp cinnamon 1/4   tsp saffron threads, crumbled (optional, but a very nice touch) 1½   cups rice ½   lb. shrimp, shelled and deveined ½   cup frozen peas, thawed Remove the chorizo from its casing. Over medium heat, cook the crumbled or diced chorizo, onion, and garlic in hot oil until sausage is browned and onion is tender, about 5 minutes. Add broth, tomatoes and their liquid, cinnamon, saffron and rice. Heat to boiling. Cover and simmer 15 minutes. Add shrimp and peas; simmer 5 minutes more. Good served with crusty bread.

This is one of my favorite boat recipes.

It's so versatile that I almost always carry the ingredients aboard. It's a quick and easy, one-pot meal that is elegant enough to be my standard company dinner when dressed up with some nice, crusty bread and a bottle of wine.

It also works well as a make-ahead dish to reheat on passages.

Fish, other shellfish, or even chicken may be substituted for the shrimp.

Hard Spanish chorizo or other flavorful sausages can substitute for the Mexican chorizo.