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What's the Biggest Crowd You've Ever Cooked For?

partysugar — Tue, 23 Jun 2009 12:50:36 -0700

This paella served a huge group!

How to Make Paella Gaditana

partysugar — Thu, 18 Sep 2008 05:30:19 -0700

A couple of weeks ago, I had the pleasure of learning how to make an authentic Spanish rice with seafood. According to my instructor, Enrique, the term paella generally refers to rice prepared in the style typical to Valencia. Since the rice seen here was made in Puerto de Santa Maria, a province of the Southern Spanish city, Cadiz, I'm calling it a paella gaditano. To take a look at how I made this incredibly delicious rice, click the "Start" button.

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All the News That's Fit to Eat - Sept. 17, 2008

YumSugar — Wed, 17 Sep 2008 12:30:47 -0700

Romesco sauce can transform any soup, seafood, or vegetable. - Miami Herald
Here are the secret ingredients that'll turn your meal around. - Boston Globe
Olive oil, beware: Lard is back. - San Francisco Chronicle
The best (and worst) cookbooks for Fall. - Los Angeles Times
How to decipher all those egg carton labels. - New York Times
Russian wines make a quiet return. - Chicago Tribune
Taste testing celebrity cognac and other spirits. - Washington Post
Perfect paella means getting all of these elements right. - The Oregonian
Transition into Fall with an Autumn picnic. - Cleveland Plain Dealer

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Paella Two Ways - Beginner and Expert

YumSugar — Fri, 01 Aug 2008 13:00:21 -0700

Now is the time to eat specialties like shrimp and King salmon in season, and - as this chef knows -there's no better way to enjoy the bounty of the sea than preparing a seafood rendition of the traditional Spanish dish paella.

Paella has a reputation for being difficult to make because of its long cooking time, but the beginner recipe below takes 45 minutes or less to prepare from start to finish. If you've got a paella pan and a little more time on your hands, take a stab at the more advanced version, which is made on the grill. To check out both variations, read more.

Beginner Paella
From Rachael Ray

Ingredients

28 ounces chicken broth
2 pinches saffron
3 tablespoons extra-virgin olive oil
1 small onion, chopped
1 red bell pepper, cut into 1/4-inch-wide strips
Salt and freshly ground pepper
1 tomato, seeded and diced
1 garlic clove, finely chopped
2 cups Valencia rice
12 ounces chorizo, cut diagonally into 1/2-inch-thick slices
8 large shrimp, peeled and deveined, tails left intact
12 mussels, scrubbed and debearded
1/2 pound squid, cut into 1/4-inch rings
1/4 cup frozen peas
1 lemon, cut into wedges
2 tablespoons chopped parsley

Directions

In a small saucepan, bring the broth to a boil and stir in the saffron. Reduce the heat to low and simmer.
Meanwhile, heat the olive oil in a large skillet over medium heat, add the onion and bell pepper and cook until just softened, about 5 minutes. Season with salt and pepper.
Stir in the tomato and garlic and cook for 3 minutes.
Stir in the rice and the simmering broth; scatter the chorizo on top.
Bring to a boil and season with salt and pepper.
Reduce the heat to low and loosely cover the pan with foil. Simmer for 10 minutes.
Scatter the shrimp, mussels and squid on the rice, cover and cook until the rice is tender and the seafood is cooked through, 15 to 20 minutes. Stir in the peas during the last 5 minutes of cooking.
Remove the paella from the heat and let rest for 5 minutes. Garnish with the lemon wedges and parsley.

Serves 4.

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Expert Paella
From Emeril Lagasse

Ingredients

1/2 cup olive oil, divided
16 chicken thighs
2 1/2 teaspoons salt, divided
2 pounds chorizo sausage, diced into 1/4 half moons
1 medium onion, chopped
2 cups small diced red bell peppers
2 cups small diced green bell peppers
4 tablespoons minced garlic
2 teaspoons saffron threads
2 quarts chicken stock
4 cups medium-grain rice
2 pounds jumbo shrimp, shell on, backs split
1 pound mussels
10 ounces or 2 1/3 cups frozen green peas, thawed
3 tablespoons Essence (ingredients below)

For Essence:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Directions

Set a paella pan over a grill on medium-high heat and pour 1/4 cup of olive oil.
Season the chicken with 2 tablespoons of Essence and 2 teaspoons of salt. Once the oil is hot sear the chicken in the pan until well caramelized, about 4 minutes per side. Remove the chicken from the pan and set aside.
Add the rest of the olive oil with the chorizo to the pan and sear, stirring occasionally, until well caramelized, about 7 minutes.
Add the onions, red and green bell peppers to the pan and sweat until softened, about 5 minutes.
Add the garlic and saffron to the pan and return the chicken to the pan as well.
Pour the stock in the pan and bring to a boil. Reduce the heat to medium and cook the chicken for 10 minutes.
Add the rice to the pan and carefully stir to incorporate. Continue to cook the rice for 15 minutes.
Season the shrimp with the remaining Essence and 1/2 teaspoon of salt and add to the pan with the mussels tucking them under the rice. Continue to cook until the shrimp turn pink and the mussels begin to open, about 5 minutes.
Add the peas, turn the heat to low and continue to cook the paella until a crust begins to form on the bottom of the pan, about 5 to 7 minutes more. Serve while hot.

Serves 6.

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Source and Source

Guess Who?

partysugar — Wed, 30 Jul 2008 16:15:48 -0700

Guess which chef was hamming it up while making a huge pan of paella?

Fast & Easy Dinner: Couscous Paella

partysugar — Wed, 09 Apr 2008 05:28:11 -0700

Paella - Spain's most well known rice dish - is not necessarily a great option for a quick and simple dinner. However, using couscous instead of rice cuts the cook time in half without reducing the flavor or integrity of the dish. There is a lot of chopping and sautéing in the traditional version, but this couscous variation comes together rapidly with minimal chopping. Smoky kielbasa provides heat, and cherry tomatoes add freshness.

For the recipe, read more.

Couscous Paella
From Good Housekeeping magazine

Ingredients

1 can (14 1/2 ounces) chicken broth
1 package (10-ounce or 1 1/2 cups) couscous
1 package (10-ounce) frozen peas
2 teaspoons olive oil
1 red or green pepper, diced
2 ounces low-fat kielbasa (smoked Polish sausage), sliced
12 ounces skinless, boneless chicken breast, cut into 1-inch pieces
1 clove garlic, crushed with garlic press
1/2 teaspoon salt
1/4 teaspoon dried thyme leaves
1/4 teaspoon coarsely ground black pepper
1 1/2 cups cherry tomatoes, each cut in half

Directions

In 3-quart saucepan, heat chicken broth and 1/4 cup water to boiling over high heat.
Remove saucepan from heat; stir in couscous and frozen peas. Cover saucepan and let stand 5 minutes or until ready to use.
Meanwhile, in nonstick 12-inch skillet, heat olive oil over medium-high heat until hot. Add red or green pepper and kielbasa and cook 5 minutes, stirring occasionally.
Add chicken, garlic, salt, thyme, and black pepper, and cook until chicken loses its pink color throughout, about 5 minutes, stirring occasionally.
Remove skillet from heat, and stir in cherry-tomato halves.
Fluff couscous with fork; add to chicken mixture in skillet, and toss gently until combined.

Serves 4.

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Would You Eat This Rice?

partysugar — Tue, 15 Jan 2008 11:01:31 -0800

Last week I was invited to an arroz, a Spanish lunch where a huge cazuela of rice was on the menu. It is made in the traditional Spanish style, and the rice has no out-of-the-ordinary ingredients. The unusual part is the way in which it is eaten. Instead of using plates, everyone stands around the rice and digs in with a spoon. The rice is filled with both chicken and beef making it super flavorful, and needless to say, not vegetarian friendly.

Two of the girls at the party were vegetarians. Understanding that the Spanish culture does not readily support their dietary needs, they picked around the meat and ate the rice and veggies. While they had no problem eating this rice, would you? If you're squeamish about sharing food or a die-hard vegetarian, would you eat this rice?

Would You Rather Eat Paella or Risotto?

partysugar — Sun, 13 Jan 2008 04:18:33 -0800

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Come Party With Me: Impromptu Concert - Menu

partysugar — Wed, 12 Sep 2007 10:03:13 -0700

Last week, while in Spain, I helped my buddies plan a concert and after party. The main event was the concert, but after the show we chowed down on a delicious cheesy stuffed pork appetizer and a hearty rabbit arroz - a dish that is similar to a paella. I spoke with Javi, the sous chef who created the pork rolls, and he gave me both of the recipes! These dishes would work wonderfully at a Spanish themed dinner. To see how they are made, read more

Red Pepper Stuffed Pork Rolls
From Javier Navarro Rivas

4 boneless pork loin fillets
3 tablespoons extra virgin olive oil
1/2 cup chopped Piquanté Peppers (jarred sweet pickled peppers) or chopped jarred piquillo peppers
4 sweet dill pickles, chopped
1/2 cup chopped Spanish onion
1 tablespoon chopped garlic
6-8 slices Spanish goat's milk cheese
1 tablespoon chopped parsley
salt, pepper

Heat the oil in a large saute pan over medium high heat. When hot add the peppers, pickles, onion, and garlic. Cook, stirring occasionally until the vegetables are soft 10 minutes.
Meanwhile, pound the pork fillets flat between two pieces of saran wrap.
Remove the vegetables from the pan and add the pork fillets, seasoning with salt and pepper. Sear quickly on both sides cooking through but not completely.
Once the pork has cooled enough to handle, spoon 2 tablespoons of the vegetable mixture on top of the fillet.
Roll and secure with toothpicks. Repeat with remaining pieces of pork and the rest of the vegetable mixture.
Preheat the oven to 350°F.
Place the pork rolls, seam side down in a small glass roasting dish. Cover with the cheese slices.
Bake in the oven until pork is cooked through and the cheese is bubbly and crispy, about 15-20 minutes.
Remove garnish with leftover sliced red pepper, chopped parsley, and fresh black pepper.

Serves 4.

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Rabbit Paella
Modified from Ayesta
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One 2-1/2-pound rabbit, small chicken or chicken thighs, skin and fat removed
2 tablespoons slivered blanched almonds
1 1/4 cups canned asparagus (drained and rinsed), reserve the liquid
About 5 to 5 1/2 cups chicken broth, canned or homemade
4 cloves garlic, minced
2 tablespoons minced parsley
1/2 teaspoon smoked Spanish paprika (pimenton)
1/4 teaspoon crumbled thread saffron
1/8 teaspoon yellow curry
Kosher or sea salt
4 tablespoons olive oil
1 medium onion, finely chopped
1 red pepper, diced
2 portabello mushrooms, thinly sliced
2 medium tomatoes, finely chopped
2 1/2 cups imported Spanish rice (bomba preferred) or Arborio short-grain rice

Cut the rabbit or chicken with kitchen shears into pieces about 2 inches in size. If using thighs, leave whole. (Discard the bony tips of the rabbit legs.) Sprinkle all over with salt.
Toast the almonds on a cookie sheet in a 350-degree oven until lightly brown, about 4 minutes.
Combine the liquid from the asparagus with the broth to make 5 1/2 cups.
In a mortar or mini-processor, mash to a paste the garlic, parsley, pimento, saffron, curry, almonds and 1/4 teaspoon salt. Mash in 1 tablespoon of the broth. Set aside.
Preheat the oven to 400 degrees. Place oven rack in the lowest position. Keep the broth hot over the lowest heat.
Do this next part of the preparation in a large skillet. Heat the oil and saute the rabbit or chicken pieces over high heat about 5 minutes (do not fully cook). Remove to a warm platter.
Add the onion, mushrooms, and pepper to the skillet and cook slowly until the vegetables are slightly softened. Add the tomatoes, turn up the heat and saute 2 minutes more.
Scrape the vegetables and oil into a 16-inch paella pan. Stir in the rice and coat well with the vegetable mixture. Add the reserved mortar mixture and stir. Then add asparagus and rabbit or chicken. Pour in 5 cups of broth, bring to a boil then simmer without stirring for 10 minutes. Taste for salt and correct seasoning.
Transfer the paella to the oven and cook an additional 10 to 12 minutes, or until the rice is almost al dente.
Remove to a warm spot, cover with a tea towel and let the dish rest for 5 to 10 minutes until the rice is fully cooked.

Serves 6.

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Yummy Link: Mark Bittman's Tomato Paella

YumSugar — Fri, 07 Sep 2007 14:18:31 -0700

Someone made BIttman's Tomato Paella. I am jealous and drooling, something tells me you are too. - The Wednesday Chef