Posts Tagged ‘spanish’

Spanish Paella, Made Easy!

Monday, June 23rd, 2014 No comments
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Paella, a dish traditionally loaded with clams, mussels, shrimp, chicken, lobster, and sausage, is an absolutely delicious meal, meant to share with a big, hungry group. To make it easier to prepare, I’ve decided to used chicken, sausage and shrimp for a pared down version of this spanish meal. Don’t skimp on the peppers though–this simplified Paella recipe is packed with flavor!

Paella Simplified

Spanish Paella

SIMPLIFIED PAELLA

6 slices thick bacon, crumbled into ½” pieces
8 tablespoons Spanish olive oil, divided
2 large onions, chopped
1 Anaheim pepper, seeded and chopped
1 jalapeño pepper, seeded and very finely chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
8 garlic cloves, crushed
4 cups medium grain rice
3 teaspoons kosher salt
2 32-ounce boxes organic chicken broth
1 teaspoon saffron threads
1 12-ounce bottle clam juice
1 tablespoon coarsely ground black pepper
3 ripe tomatoes, finely chopped
¼ cup fresh thyme, chopped
½ cup red wine

24 large shrimp (U-12)
1 10-ounce package frozen peas
2 tablespoons Gary’s Rub*
2 pounds boneless, skinless chicken breasts, rinsed and dried
1 pound smoked sausage
½ cup Italian parsley, chopped
1 4-ounce jar pimientos, drained
2 lemons, quartered

*Recipe in Cook the Part book, or use your favorite dry rub.

 

Prepare paella on the stove top.

Sauté the bacon until brown in large paella pan.
Remove from pan, crumble and reserve. Add a few tablespoons of 0live oil to the pan. Add onions and sauté until sweated.Add all the chopped peppers and garlic. Sauté a few minutes more until soft.

Add a bit more olive oil and then add the rice and salt. Stir until rice is nicely coated with the oil.

Heat the broth in a saucepan and slowly add to coated rice.

Moisten the saffron threads in some of the broth in a small cup for a few minutes before adding all to the paella pan.

Add the clam juice. Cover and cook rice for 10 minutes.

Add the ground pepper, chopped tomatoes, thyme, ground black pepper and wine and allow to cook until the rice is al dente, about 25 minutes, simmering on low. Avoid over-browning the rice on the bottom of the pan. (You may have to loosen it once or twice during cooking. “Soccarat,”a crust, will form on the pan bottom. This is a normal, natural part of your paella.)

Add the shrimp, peas and crumbled bacon. Cover completely with aluminum foil. Continue cooking until shrimp are completely cooked.

Grill chicken and sausage for paella.

Heat grill to medium. Sprinkle the chicken with Gary’s Rub. Grill chicken and smoked sausage until done and nicely browned. Cut sausage and chicken into bite-sized pieces. Remove meat to a platter, tent with foil and put into a warming drawer or oven until ready to add to the paella.

Finish paella.

Add chicken and sausage to paella pan. Cover and let stand 15 to 20 minutes. Top with the parsley and pimientos and garnish with the lemon wedges.

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Father’s Day Brunch Recipe: Tortilla Española

Friday, June 13th, 2014 No comments
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Father’s day is almost here! One of my all-time favorite dishes to cook up for a Father’s Day is Tortilla Española, also offered as an appetizer in the Spanish Wine Dinner chapter of Cook the Part. This delicious dish is a staple of Spanish cuisine, consisting of egg omelette made with potatoes cooked in olive oil. I hope you enjoy this dish as much as I do.

TORTILLA ESPAÑOLA

TORTILLA ESPAÑOLA

TORTILLA ESPAÑOLA

Ingredients:

  • 4 tablespoons Spanish olive oil, divided
  • ?4 Yukon Gold potatoes, sliced very thin (Note: Use a mandolin (if available) set at 1/8”)
  • 2 teaspoon kosher salt?1 onion, cut in half and sliced very thin?2 garlic cloves, crushed
  • 6 large eggs
  • 2 teaspoons dry grill rub or seasoning
  • Freshly ground pepper to taste
  • Roasted red pepper strips, purchased or homemade

1) Prepare potatoes for Tortilla Española, sliced about 1/8″ inch thin

2) Heat 2 tablespoons oil in large nonstick skillet on medium-high flame.

3) Add potato slices and sauté for 12 minutes, turning to ensure even cooking.

4) Add another tablespoon oil and 1 teaspoon salt. Reduce flame to medium.

5) Add onions and continue cooking until onions are soft and potatoes are tender, about 5 minutes.

6) ?Add crushed garlic and sauté for 2 minutes.

Turn off flame and set aside.

7) ?Beat eggs with 1 teaspoon salt, rub and pepper in a large bowl.

8) Remove potatoes from skillet, add to egg mixture and let stand for 10 minutes.?Add 1 tablespoon of oil to skillet.

9) Pour egg and potato mixture into heated skillet. ?Allow eggs to set, lifting the sides of the omelet to let more egg mixture run underneath.

10) When the omelet can be lifted from the side of the pan, invert the omelet onto a plate and slide it back into the pan to cook the other side.

11) Add ground pepper to taste.?Slide the cooked omelet onto a cutting board or serving plate and cut into cubes or wedges. This can be served at room temperature. Serve with roasted red peppers strips.

Happy Father’s Day to all the dads out there! Enjoy!

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A New Paella: Simplified

Sunday, September 2nd, 2012 No comments
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Paella Simplified

Spanish Paella

We are big fans of this one dish peasant meal, but last weekend when we prepared this for our book club, we learned that you can simplify the dish significantly and still provide the favorite ingredients for your guests. While the dish is loaded with clams, mussels, shrimp, chicken, lobster, and sausage, I think most palates can be satisfied with a version of shrimp, chicken and sausage. It was interesting to see that everyone came back for seconds on the smoked sausage, which is the most simple of ingredients and the least costly ingredient. The next day for leftovers, we simply went to the store and purchased more sausage to add to the pot. It was a big hit on Day 2 as a result. Don’t skimp on any of the varieties of peppers, however, because the paella screams with flavor and spice from the multiple varieties of colorful peppers.

PAELLA,SIMPLIFIED

6 slices thick bacon, crumbled into ½” pieces
8 tablespoons Spanish olive oil, divided
2 large onions, chopped
1 Anaheim pepper, seeded and chopped
1 jalapeño pepper, seeded and very finely chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
8 garlic cloves, crushed
4 cups medium grain rice
3 teaspoons kosher salt
2 32-ounce boxes organic chicken broth
1 teaspoon saffron threads
1 12-ounce bottle clam juice
1 tablespoon coarsely ground black pepper
3 ripe tomatoes, finely chopped
¼ cup fresh thyme, chopped
½ cup red wine

24 large shrimp (U-12)
1 10-ounce package frozen peas
2 tablespoons Gary’s Rub*
2 pounds boneless, skinless chicken breasts, rinsed and dried
1 pound smoked sausage
½ cup Italian parsley, chopped
1 4-ounce jar pimientos, drained
2 lemons, quartered

*Recipe in Cook the Part book, or use your favorite dry rub.

Prepare paella on the stove top.

Sauté the bacon until brown in large paella pan.
Remove from pan, crumble and reserve. Add a few tablespoons of 0live oil to the pan. Add onions and sauté until sweated.Add all the chopped peppers and garlic. Sauté a few minutes more until soft.

Add a bit more olive oil and then add the rice and salt. Stir until rice is nicely coated with the oil.

Heat the broth in a saucepan and slowly add to coated rice.

Moisten the saffron threads in some of the broth in a small cup for a few minutes before adding all to the paella pan.

Add the clam juice. Cover and cook rice for 10 minutes.

Add the ground pepper, chopped tomatoes, thyme, ground black pepper and wine and allow to cook until the rice is al dente, about 25 minutes, simmering on low. Avoid over-browning the rice on the bottom of the pan. (You may have to loosen it once or twice during cooking. “Soccarat,”a crust, will form on the pan bottom. This is a normal, natural part of your paella.)

Add the shrimp, peas and crumbled bacon. Cover completely with aluminum foil. Continue cooking until shrimp are completely cooked.

Grill chicken and sausage for paella.

Heat grill to medium. Sprinkle the chicken with Gary’s Rub. Grill chicken and smoked sausage until done and nicely browned. Cut sausage and chicken into bite-sized pieces. Remove meat to a platter, tent with foil and put into a warming drawer or oven until ready to add to the paella.

Finish paella.

Add chicken and sausage to paella pan. Cover and let stand 15 to 20 minutes. Top with the parsley and pimientos and garnish with the lemon wedges.

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Father’s Day Brunch: TORTILLA ESPAÑOLA

Saturday, June 16th, 2012 No comments
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TORTILLA ESPAÑOLA

TORTILLA ESPAÑOLA

 
Gary has placed his order for Father’s Day brunch tomorrow. One of my favorites too, tortilla ESPAÑOLA is offered as an appetizer in the Spanish Wine Dinner chapter of Cook the Part, but it’s also a great lunch or brunch dish. I know the kids will also want pancakes or waffles, but those will go well with the egg dish.
Happy Father’s Day to all the dads out there!

TORTILLA ESPAÑOLA

4 tablespoons Spanish olive oil, divided
4 Yukon Gold potatoes, sliced very thin (Note 1)
2 teaspoon kosher salt
1 onion, cut in half and sliced very thin
2 garlic cloves, crushed

6 large eggs
2 teaspoons dry grill rub or seasoning

Freshly ground pepper to taste
Roasted red pepper strips, purchased or homemade

Note 1: Use a mandolin (if available) set at 1/8”.
*Recipe In Cook the Part, page

Prepare potatoes for Tortilla Española.
Heat 2 tablespoons oil in large nonstick skillet on medium-high flame.
Add potato slices and sauté for 12 minutes, turning to ensure even cooking.
Add another tablespoon oil and 1 teaspoon salt. Reduce flame to medium.
Add onions and continue cooking until onions are soft and potatoes are tender, about 5 minutes.
Add crushed garlic and sauté for 2 minutes. Turn off flame and set aside.

Prepare eggs and finish Tortilla Española. Serve.
Beat eggs with 1 teaspoon salt, rub and pepper in a large bowl.

Remove potatoes from skillet, add to egg mixture and let stand for 10 minutes.
Add 1 tablespoon of oil to skillet. Pour egg and potato mixture into heated skillet.
Allow eggs to set, lifting the sides of the omelet to let more egg mixture run underneath.
When the omelet can be lifted from the side of the pan, invert the omelet onto a plate and slide it back into the pan to cook the other side. Add ground pepper to taste.
Slide the cooked omelet onto a cutting board or serving plate and cut into cubes or wedges. This can be served at room temperature. Serve with roasted red peppers strips.

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