Friday, February 17, 2017

Paella

This RAK inspiration came from a placement today at a restaurant.  
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The Mediterranean diet is a way of healthful eating and living.   
Paella with Green Beans, Pork  and Mushrooms
Cook's notes:Paella is a Spanish rice dish that includes different combinations of vegetables and meats, characteristically seasoned with saffron, but also has other spices depending on the recipe and area in Spain it comes from. The dish Paella is said to to be a perfect union between 2 cultures from Spain: the Romans for the pan and the Arabs who  brought rice.
The Paella pan is characterized by being round with a flat bottom. The pan can be anywhere from a LP record 12 inches in diameter to several feet. The one thing that doesn't change is the height. It is about first joint in the thumb deep as the Spanish would say, so that the rice has maximum contact with the bottom of the pan.

How about this giant size!
Speedy Paella for Weeknight Cooking 
This recipe looks manageable for the average household. Recipe adapted from http://www.bhg.com/recipe/seafood/speedy-paella/ and serves four. 
Ingredients:
  • 1-10 ounce package frozen long grain white rice with vegetables (peas, corn and carrots)
  • 2 tsp. olive oil, divided
  • 2 garlic cloves
  • 3/4 cup diced red pepper 
  • 4 TB. green onion, diced
  • 1/2 LB.fresh sea  scallops (halve large scallops)
  • 1/2 LB. cooked, peeled, deveined shrimp
  • 4 plum tomatoes, coarsely chopped
  • 1/2 tsp. ground turmeric
  • pinch of a saffron thread
  • salt and pepper
  • fresh parsley
  • lemon juice for drizzling 
Directions:
  • Prepare rice according to package directions.
  • Meanwhile, in large skillet heat oil over medium heat. Saute garlic, onion and pepper for 2 minutes. Stir constantly.  Add in other teaspoon of olive oil (make sure its hot) before adding in scallops to skillet. Cook 3 minutes or until scallops are opaque. Add in shrimp and tomatoes; heat through.
  • Transfer rice to bowl; stir in turmeric and saffron. Spoon seafood-tomato mixture over rice; lightly toss. Season to taste with salt and pepper. Sprinkle fresh parsley. Drizzle with lemon juice. 

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