Sunday, October 24, 2010

Quick Paella

I'm inspired. Although it's been way too long since I've written anything here, I'm ready to start again. Maybe it's because I all of the sudden have more alone time or perhaps it's because I'm starting a new job at a company whose goal is to provide healthy and sustainable food for kids. Whatever the reason, I realize now that I just need to bite off a smaller goal, like maybe posting once a week, whatever it takes. I'm back.

There are a few new shows on the Food Network that I am really digging right now. Nigella Lawson has a new one, and I always love her simple and sometimes indulgent food. So, when I saw her making a quick 'pantry paella' using frozen, yes actually still frozen shrimp, I was sold. I modified slightly, including using Trader Joe's frozen mixed seafood as well as their chicken andouille sausage as my base. The kids absolutely loved every bite and Jacob's introduction to scallops had him saying, "Wow, scallops are gooood!'

Quick Paella (adapted from Nigella Lawson)

Ingredients

Pinch saffron threads

1/4 cup sherry

2 tablespoons olive oil

2 spicy fully cooked spicy sausages, sliced in to 1-inch thick slices (I used TJ's chicken andouille)

1 small onion, diced

1 clove garlic, peeled and finely sliced

1 1/4 cups rice, such as Bomba, Paella or Arborio

3/4 lb frozen mixed seafood (I used shrimp, scallops and calamari)

1 1/4 cups frozen peas

2 cups chicken stock

Salt

1 lemon, cut into wedges, for serving

Chopped cilantro leaves, for serving

How To Make

Put sherry and saffron in microwave safe bowl and microwave for about 45 seconds to blend flavors and color the liquid. Let stand while you make the paella.

Heat the oil over medium heat in a wide heavy pan (I used my Le Creuset). Brown the sausage for a few minutes, just to get some color. Add the onions and cook for a few minutes to let them start to soften, but not brown. Add the garlic and cook for a minute more.

Stir in the rice, coating the grains in the oil. Add the frozen seafood and peas and mix to combine.

Pour in the stock and sherry and saffron mixture and bring it to a boil. Turn down the heat and simmer, uncovered, for another twenty minutes or so until the rice is tender and the liquid is absorbed. If the liquid is evaporating before the rice is tender, add a little more stock.

Season with salt and pepper and garnish with lemon and cilantro.

Serves 4