If you've got scallops on hand, this dish is perfectly convenient, because there's a good chance you'll have the other ingredients, such as parsley, lemon juice, and tomatoes, in your kitchen already. Simply add a plate of linguine or saffron risotto, and you've got a square meal. To get your hands on this recipe, read more.
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Back in February I printed out a cocktail recipe from the Seattle Times that featured sherry as an ingredient. Like many recipes I print out, it got buried and forgotten. Until now, recently I've been noticing sherry everywhere.
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Last weekend I was at my parents house in Sonoma County and the weather was wonderfully warm. After consuming a large lunch, I decided to enjoy a light, Spanish-style dinner. The Spanish often eat a dinner of cold cuts, olives, and cheese.
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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.
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