Tuesday, November 12, 2013

Paella

I was introduced to seafood at a very young age.  My mom loved cooking with shrimp & at Filipino gatherings we would eat deep fried squid.  There was a lot more seafood-type dishes, but I never really questioned what it was.  I never even thought twice about eating it!  So it was no surprise that this recipe would pique my interest…and even though it does take some time & effort, it’s well worth it.  I truly have a warm feelings about paella-there is something so special & comforting about it. 

I didn’t have a paella pan, so I used my wok.  It worked well, but the rice needed to be cooked a little bit longer than it would in a paella pan.  I think it’s due to the fact that the heat is distributed differently.  You could easily adjust the types of meat/seafood to use in here to what you prefer, but I really liked it the way it is.  Mussels are something I’ve never had but were a great addition.  This dish makes enough to feed a crowd, but I don’t mind.  I love leftovers, especially just before starting my set at work!! 

Paella

Serves 6

INGREDIENTS

1 teaspoon vegetable oil

200 grams chorizo sausage

1 white hot pepper, seeds removed, diced

4 cloves garlic, minced finely

1 red bell pepper, seeds removed, diced

1 yellow bell pepper, seeds removed, diced

¼ teaspoon turmeric

1 teaspoon thyme

½ teaspoon saffron

Pinch of paprika

Salt & pepper, to taste

2 cups Italian rice (or short grain rice like Arborio)

4 cups vegetable broth

4 mushrooms, sliced thinly

1 cup peas

400 grams shrimp, defrosted

1 pound mussels

2 tomatoes, diced

Chopped parsley, cilantro & lemon wedges

DIRECTIONS

With a wok, heat the vegetable oil over medium heat. Place the chorizo in the pan & cook thoroughly.

Next, stir in the onion and cook until translucent. Add the garlic, hot pepper and red & yellow peppers. Cook until slightly softened & add in spices.

Add in the rice & stir for 3-4 minutes. Add in the stock, mushrooms & peas.  Allow the rice to come to a boil and reduce the heat down to a simmer. Arrange the mussels and shrimp on top.

Cook for 20-25 minutes, stirring at least once. Check to see if the rice cooked. Remove from heat and allow to sit for 5 minutes then stir in the tomatoes.

Serve with cilantro, parsley & lemon wedges.

Source: adapted from Peaches & Donuts, originally from Gordon Ramsay’s World Kitchen