Wednesday, November 12, 2014
A Recipe for Health, Sex, Happiness and Love
Spain is known for many things; the flamingo, architecture, music, guitars, art, wine, good food and of course paella. A rice dish from Spain, Paella originated as a dish using whatever ingredients one had on hand to make a meal. The amazing thing about paella is that it is a dish that gives us health in the form of those little green peas, sexual vibrancy from those divine crustaceans and seafood, happiness interlaced throughout with the saffron and artichoke hearts tenderly placed to signify love.
Crusty bread and olive oil
White wine rose’ or Sangria - make ahead and chill
1 bottle of a light rose or white wine – pour in a carafe and add 2 oranges and 2 lemons cut into wedges. Add 2 Tbsp of sugar and 2 Tbsp of brandy and 1 12 oz bottle of sparkling water.
Dessert Manchego Spanish cheese; a sheep’s cheese from Spain that works nicely with grapes and a splash of Port – arrange on a plate with grapes and enjoy with any good Port dessert wine
No side dishes or salads tonight as Paella is meant to stand on its own. It’s a hearty dish with such a variety of flavors and foods.
Paella - serves four
1 16 oz can of stewed tomatoes
1 bunch of scallions chopped- white end only
1 clove of garlic minced
¼ tsp paprika
¼ tsp thyme
¼ teaspoon saffron
1 ½ pounds of boneless chicken thighs
½ pound of chorizo sauce sliced
1 ½ pound of shelled and divined shrimp
1 14 oz can of artichoke hearts
1 Tsp. of medium hot salsa
1 cup fresh frozen peas
Three cups of paella arroz rice or any long grain white rice
3cups of chicken broth
Heat 3 cups of chicken broth, remove from heat and stir in thyme, paprika and saffron. Put cover on top and keep warm. Pour olive oil in a paella pan or a Dutch oven. Heat and sauté the scallion. Add chicken thigh meat cut into bite size chunks and the sausage cut into slices. When the onion is tender and the chicken is slightly browned add the tomatoes and salsa. Add garlic and let simmer for about 5 minutes. Pour in the two cups of rice and stir to cover rice completely. Slowly add the 3 cups of chicken broth. Move the rice a round gently so it is evenly distributed throughout the pan. Do not stir the rice after this point. Let it simmer for about ten minutes. Then add the fresh seafood placing the shrimp and clams evenly over the top of the stew. Let simmer for about 15- 20 minutes or until the clams have opened and the liquid from the stew is absorbed. Take from heat and cover the pan with aluminum foil and let sit for about 10 minutes.
Place the paella pan in the middle of the table and serve family style, with fresh crusty bread, wine or sangria and fish and for dessert cheese, fruit and port.