Pre – Pandemic Paella

Today I got a renewal notification for my domain name. When I logged onto this site I realized it had been 3 years since I accessed it! So much has happened since then, I wasn’t sure where to start back up – I guess by acknowledging that our kitchen did in fact get finished and “yes” it is amazing!

So fast forwarding to this year, I want to post one of my go-to recipes that I served at a Mardi Gras party just prior to the COVID-19 Pandemic – Paella.

Paella

Garlic – 1 clove, chopped
Onion – 1 medium, coarsely chopped
Red Pepper – 1 large, coarsely chopped
Olive Oil – 1/3 cup
Capers – 2 teaspoons
Tomato Paste – 3 tablespoons
Rice – 2 ¼ cups medium-grain (Arborio)
Chicken stock – 4 cups, heated
Peas – 1 10-ounce package frozen (thawed)
Black beans – 1 16-ounce can, drained
Bacon – 1 oz diced
Chicken Breasts – boneless, skinless halves, cut into 2 X ½-inch strips (1/2 breast per person)
Chorizo Sausages – 2 (about 1/4 lbs.) cut diagonally into 1/8-inch slices
Shrimp – 1-2 pounds large, peeled and deveined
Bay Scallops – 1 pound
Oregano – 1 teaspoon dried
Bay Leaves – 2
Salt – ¼ teaspoon
Cayenne Pepper – ½ teaspoon
Coriander – ½ teaspoon, ground
Saffron – 1 teaspoon crushed

  1. Preheat oven – 350
  2. Pour olive oil into pan and place over medium-high heat. Add garlic, bacon, onion, and red pepper – sauté 5 minutes. Add chicken and sauté until lightly browned.
  3. Turn heat to medium. Add chorizo and ham, sauté for 5 minutes. Stir in oregano, bay leaves, salt, cayenne, coriander, capers, tomato paste, and rice. Mix well. (Can be prepared up to a day ahead up to this point, transferred to a covered container and refrigerated. Reheat before proceeding).
  4. Add the seafood, hot stock, and saffron. Mix well, cover pan loosely with aluminum foil and place in oven. Bake until rice is just tender and all liquid is absorbed, about 30 minutes. Gently stir in peas and beans. Cook 5 minutes longer. Serve immediately.
  5. Serves 8

Hunger Makes Good Sauce

It has been almost 4 months since our kitchen was torn out. Rumor has it the appliances go in this week, and we might be back to normal some time next week! The last four months have been spent fantasizing about all the amazing meals we will be able to make in our new kitchen. During these same four months I have learned that you can make almost anything you need in an electric skillet or a fondue pot. It has been a lot of fun but I seriously can’t wait for next week! This blog is a way to share the new kitchen and all the good food that comes out of it with family and friends. Hope you enjoy it!