Spanish Paella #1
April 27th 2014
Spanish Paella #1
Ingredients:
6 oz. Spanish chorizo
1 link smoked Andouille sausage
6 cloves of garlic, minced
1 3/4 cups of aborio rice
3 cups chicken stock
1 pinch of saffron
1 tsp paprika
1/4 tsp Hungarian paprika
1 TBSP canola oil
5 turns of salt and red pepper
2 turns of pepper
1 pound of shrimp
1 pound of bay scallops
1 (14.5oz) can of diced tomatoes
1/4 cup cilantro, chopped
1/4 cup parsley, chopped
3/4 cup of frozen peas
1 handful of frozen, sliced peppers
3 green onions, chopped
1/4 tsp chipotle seasonin
5 dashes of tabasco plus more for topping
Directions:
1. Prepare a large dutch oven with 1 TBSP canola oil. Chop the chorizo and Andouille into small pieces (like one round slice then cut into quarters). Add the meat to the pot.
2. Cook, stirring for about 5 minutes until fat begins to render. Add the garlic and paprika and cook for about 2 minutes or until fragrant.
3. Add the saffron, rice, broth, salt, pepper, and red pepper seasonings. Stir and reduce heat to low and let simmer with lid cracked open for 20 minutes. Stir occasionally.
4. Add the tomatoes and stir. Make sure the rice is not sticking to the bottom of the pot. Let the rice simmer with the tomatoes for another 15 minutes. As the time goes on, taste a grain of rice to make sure you are not overcooking. If the rice still has a bite to it, that is good. If it is already soft, it is time to add the rest of ingredients.
5. Add the peppers, peas, shrimp, and scallops and stir in with the rice. Add more salt and pepper and paprika to your liking. Cover 3/4 with lid and let cook for 7-10 minutes. Add 5 dashes of tabasco and 1/4 tsp chipotle seasoning.
6. Top off with paprika, cilantro and green onion. Serve with tabasco or even parmesan!
You must have a Spanish wine with this meal.
Zestos
Garnacha
Old Vine 2012
This 100% Garnacha wine from Madrid, Spain is bright and full bodied. It is made from 40-50 year old vines at over 2800ft of elevation.
Spanish Paella #1
Ingredients:
6 oz. Spanish chorizo
1 link smoked Andouille sausage
6 cloves of garlic, minced
1 3/4 cups of aborio rice
3 cups chicken stock
1 pinch of saffron
1 tsp paprika
1/4 tsp Hungarian paprika
1 TBSP canola oil
5 turns of salt and red pepper
2 turns of pepper
1 pound of shrimp
1 pound of bay scallops
1 (14.5oz) can of diced tomatoes
1/4 cup cilantro, chopped
1/4 cup parsley, chopped
3/4 cup of frozen peas
1 handful of frozen, sliced peppers
3 green onions, chopped
1/4 tsp chipotle seasonin
5 dashes of tabasco plus more for topping
Directions:
1. Prepare a large dutch oven with 1 TBSP canola oil. Chop the chorizo and Andouille into small pieces (like one round slice then cut into quarters). Add the meat to the pot.
2. Cook, stirring for about 5 minutes until fat begins to render. Add the garlic and paprika and cook for about 2 minutes or until fragrant.
3. Add the saffron, rice, broth, salt, pepper, and red pepper seasonings. Stir and reduce heat to low and let simmer with lid cracked open for 20 minutes. Stir occasionally.
4. Add the tomatoes and stir. Make sure the rice is not sticking to the bottom of the pot. Let the rice simmer with the tomatoes for another 15 minutes. As the time goes on, taste a grain of rice to make sure you are not overcooking. If the rice still has a bite to it, that is good. If it is already soft, it is time to add the rest of ingredients.
5. Add the peppers, peas, shrimp, and scallops and stir in with the rice. Add more salt and pepper and paprika to your liking. Cover 3/4 with lid and let cook for 7-10 minutes. Add 5 dashes of tabasco and 1/4 tsp chipotle seasoning.
6. Top off with paprika, cilantro and green onion. Serve with tabasco or even parmesan!
You must have a Spanish wine with this meal.
Zestos
Garnacha
Old Vine 2012
This 100% Garnacha wine from Madrid, Spain is bright and full bodied. It is made from 40-50 year old vines at over 2800ft of elevation.
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