Old Recipes

These are old recipes from a previous blog that I may revisit down the line.

This past weekend I made a paella for my boyfriend and I after watching Vicki Christina Barcelona and drooling over everything spain. Paella is very similar to jambalaya, a traditional, spicy rice dish that is very filling. The greatest aspect of the dish is its versatility: You can make it a seafood, meaty, or a vegetarian dish depending on your tastes.

I chose to make a seafood paella that only included shrimp and scallops. When I make it again, I’ll probably add some cod fish chunks, and mussels but since it was an experiement, I wanted to cheap it up a bit .

Anyway, paella can be easy to make. Well, fairly easy.

I first cooked a box of rice, I prefer Zataran’s spanish rice, with a can of chipotle tomatoes.

Then you should:

• Chop one onion, white or sweet yellow
• Roast your garlic, whole cloves with paper, in a dry pan until blackened. Let cool, coarsely chop
• Roast two pablano peppers in the oven on broil until blackened, peel off the skins and wash out the seeds. Then chop.
• Marinate your seafood (shrimp, scallops) in lime juice and Cajun spices. Then, saute in your pan with olive oil, save all the juices from the fish for added flavor.
• Saute your onions until limp, add rice, peppers, seafood. If it’s too thick, add a couple of splashes of  broth (chicken or veggi
• Add garlic, and fresh cut cilantro and about a cup of green peas.

• Make sure your seafood is cooked through, and it’s ready to serve but also make sure it’s not over cooked.

I should have taken pictures of my paella, and I should get in the habit of always doing that, but in any case, there you go. I’ll make it again, and this time I’ll take pics.