I've been out having a "Fun Day" - First I went to an estate sale that Jackie from The Urban Market alerted me to and then I headed over and viewed the Octagon House that Joni featured on her blog a couple of days ago. I received an email this morning from Urban Market that the house would be opened one more time for viewing before they removed the furniture. Lunch was provided and it was quite a social scene. Now..... WFD? Paella - always great if you are having a crowd over for dinner. Make a pitcher of Sangria, a big pan of Paella, a salad and you are good to go.This recipe is from Emily Swantner
Emily's Perfect Paella
6 1/2 cups chicken stock, preferably homemade
1 teaspoon saffron threads, toasted
1 tablespoon Spanish smoked paprika
1/4 cup extra virgin olive oil
10 pieces chicken legs and thighs, bone-in, skin on
1 pound Spanish Chorizo, sliced
1 pound large or jumbo shrimp - unpeeled
2 medium onions, large dice
1 each small red and yellow bell pepper, julienned
6 cloves garlic, peeled and minced
3 medium tomatoes, seeded and chopped
1 cup green olives, quartered
Salt to taste, freshly ground pepper to taste
3 cups rice, preferably Spanish, Arborio or Basmati
1 pound fresh mussels or clams - optional
1/4 cup parsley, minced
In a saucepan, heat chicken stock and keep warm. Crumble saffron threads and paprika into stock and keep warm. Heat oil in a 16 to 18 inch paella pan or large skillet over medium heat. The pan will span two burners, so rotate pan occasionally for even cooking. Add all shrimp and saute for 3 to 5 minutes or just until pink - do not overcook - shrimp will be reheated - remove and set aside. Add chorizo, saute until almost cooked through, remove and set aside.
Pour off all but one-quarter cup of the fat left in pan. Saute onions and peppers until lightly browned. Add garlic and cook for a minute. Add chopped tomatoes and green olives and cook for 3 to 5 minutes. Stir the rice into the pan and stir to coat. Pour heated stock into the pan. Season with salt and pepper to taste. Submerge the chicken pieces and chorizo into the liquid. Increase heat to medium-high and cook, without stirring, until rice begins to swell, about 10 minutes. If using mussels or clams, submerge into rice. Reduce heat to low, and cook for 10 to 15 minutes, or until rice is cooked through.
About 5 minutes prior to paella being done, place shrimp on top of rice and cook until shrimp is heated through. Discard any mollusks that do not open before serving.
To make the sangria - I add a little fresh squeezed orange juice to a bottle of dry red and garnish with sliced green apples, lemon, lime or orange slices and serve chilled, over ice.
The Spanish smoked paprika is the key to this paella - I keep my spices in Indian spice boxes.
To make the sangria - I add a little fresh squeezed orange juice to a bottle of dry red and garnish with sliced green apples, lemon, lime or orange slices and serve chilled, over ice.
The Spanish smoked paprika is the key to this paella - I keep my spices in Indian spice boxes.Photography By: Ryannan Bryer de Hickman
Copyright: Sotto Il Monte Vineyards
