Paella is a one dish wonder that originates from
Valencia in southern Spain. This recipe may look long and complicated but it
really isn't. If you can cook rice, you can make paella. And remember you can
always add or delete any seafood or meat items you want to make it your own.
12 ounces linguisa (Portuguese), firm chorizo, or other
1 tablespoon olive oil
1 onion (8 oz.), peeled and chopped
1 red bell pepper (8 oz.), rinsed, stemmed, seeded, and diced (1/4 in.)
2 tablespoons minced garlic
2 cups arborio or other short-grain white rice
1 cup dry white wine
1 quart fat-skimmed chicken broth
1/2 teaspoon paprika
1/4 teaspoon ground dried turmeric
1/4 teaspoon saffron threads, crumbled
Salt and pepper
8 ounces boned, skinned firm white-fleshed fish, such as halibut
1 pound shelled, deveined shrimp (26 to 30 per lb.), tails left on
8 ounces mussels in shells
1/4 cup slivered green onions (including green tops)
1. In a 15-inch paella pan or 12-inch frying pan (with at least 2 1/4-in.-tall
sides) over high heat, turn sausages occasionally until browned on both sides,
3 to 5 minutes total. With tongs, transfer to a board.
2. Reduce heat to medium-high and add olive oil to pan; when hot, add onion,
bell pepper, and garlic and stir often until onion is limp, 4 to 5 minutes. Add
rice and stir until it begins to turn opaque, 2 to 3 minutes. Stir in wine, chicken
broth, paprika, turmeric, and saffron. Bring to a boil over high heat, then reduce
heat and simmer, uncovered, stirring once or twice, until rice is almost tender
to bite, 15 to 18 minutes. Add salt and pepper to taste.
3. Meanwhile, rinse and drain fish and shrimp; cut fish into 1- inch pieces.
Pull beards off mussels and scrub mussels; discard any gaping ones that don't
close when you tap their shells. Cut sausages diagonally into 1/2-inch-thick
4. Gently stir fish, shrimp, and sausages into rice mixture; arrange mussels
on top. Cover pan with foil or lid and cook until rice is tender to bite, fish
and shrimp are opaque but still moist-looking in center of thickest part (cut
to test), and mussel shells have popped open, 7 to 8 minutes.
5. Sprinkle evenly with green onions. Garnish with lemon wedges. Serve from pan,
adding juice from lemon wedges and more salt and pepper to taste.
Recipe courtesy of Sunset Magazine
Sangria de Naranja Recipe
Sangria is a red or white wine punch originating from Spain. There are many different
versions but this is my absolute favorite! As with every recipe feel free to
switch out juices or liquors to suit your taste but, watch out for this easy
to drink recipe it'll sneak up on you!
1 medium size Orange
1/2 cup Sugar
2 cups Orange Juice
1 bottle Red Wine
1/2 cup Cointreau or Triple Sec
Mix all ingredients into a large pitcher and chill. Slice oranges and place in
pitcher and/or use as garnish on glasses. Makes 6 cups.
courtesy of CasaQ - A Culture.
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