VINTAGE AND MODERN RECIPES COME TOGETHER!! The vintage and the modern get discovered together!! PLEASE JOIN ME on my journey discovering the world 🌍 of vintage and modern!!
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••••CLASSIC SPANISH PAELLA🇪🇸!!
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••••CLASSIC SPANISH PAELLA🇪🇸!!
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course: Dinner Servings: 6 people
••••ENJOY THE VIDEO!!
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Ingredients
Author: Karina
2 tablespoons olive oil
1 large onion chopped
6 large cloves garlic finely chopped
1 small red bell pepper (capsicum), diced into small pieces
4 large boneless skinless chicken thigh fillets cut into bite-sized pieces 4 large tomatoes chopped
1/2 cup dry white wine (sauv blanc, pinot gris) -- optional Salt and pepper to taste
3 3/4 cups low sodium chicken broth or stock (or homemade fish stock) 2 cups medium grain or jasmine rice 1/2 cup frozen peas 1 teaspoon saffron powder (or saffron threads) 1 teaspoon paprika (sweet or smoked)
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••••KATHY’S TOUR OF FOOD CONTINUES
••••IN 🇪🇸 SPAIN!! PLEASE JOIN ME!!
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1/2 teaspoon each garlic and onion powders
21 ounces (600 g) shrimp
2 tablespoons fresh flat leaf chopped parsley
Fire roasted bell peppers (capsicum) strips
••••ENJOY THE VIDEO!!
Instructions
1. Heat oil in a large sized non-stick pan or well seasoned skillet (or a paella pan if you have one), over medium heat.
Fry onion, garlic and capsicum together; cook until onion is transparent (about 3 minutes).
2. Sauté chicken until golden on all sides. Add in the chopped tomatoes, salt and pepper to taste. Cook for 5 minutes until they release liquid and the tomatoes begin to create a sauce.
3. Add the wine, mussels and calamari rings.
Allow to cook for a further 5 minutes; allow the wine to evaporate to half the quantity, then pour in the stock (or broth), rice, peas and saffron. Mix all ingredients until well combined.
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4. Bring to a boil; reduce the heat and cover to allow MOST of the liquid to absorb into the rice, while stirring occasionally to prevent rice from sticking and burning to the pan underneath. (Cook until the rice is ALMOST cooked through.)
5. Add in the prawns, mixing them through the rice, and cover again to allow the prawns and rice to cook completely. 6. Once cooked, sprinkle with the parsley. Place capsicum strips over the top of the paella for enhanced flavour to serve. Drizzle with a small amount of olive oil over the top before serving.
Notes
Seafood: Fully shelled shrimp is ideal and traditional in paella, but we prefer peeled, tail on shrimp.
If you don't like seafood, replace with 2 large chicken thigh fillets.Chicken: Substitute with pork if desired.
Rice: Medium grain or jasmine rice yield the best results.
Fire roasted peppers: Make your own by placing them on direct flame over a gas cooker or stove top until they char and the skin begins to crease and peel.
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•••••THE LAZY DAYS OF SUMMER🌞!!
••••ENJOY THE VIDEO!!
••••ENJOY THE VIDEO!!
••••GRILLED HOT DOGS 🌭!!
YIELDS: 8 servings
INGREDIENTS
8 hotdogs
1 package hotdog buns
Zesty Pickle and Onion Fixin'
4 finely chopped pickles
1/4 finely chopped small white onion
3 tbsp. fresh flat-leaf parsley
2 tbsp. whole-grain mustard
Kosher salt
Black pepper
Tangy Horseradish Fixin'
3 tbsp. prepared horseradish
2 tbsp. sour cream
1 tbsp. white wine vinegar
1 tbsp. mayonnaise
1 tsp. sugar
1/4 head finely shredded purple cabbage (about 2 cups)
1 finely copped scallion
1 grated large carrot
2 tbsp. chopped fresh dill
Kosher salt
Black pepper
Spicy Chiles Fixin'
1 c. white wine vinegar
2 tbsp. sugar
1 tsp. coriander seeds
1/4 tsp. kosher salt
2 thinly sliced Fresno chiles
1 thinly sliced medium red onion
DIRECTIONS
Grill 8 hotdogs over medium-high heat, turning often, until slightly charred and heated through, 4 to 5 minutes. If desired, grill the buns until lightly toasted. Serve with any or all of the following fixin’s.
Make Zesty Pickle and Onion Fixin': Stir together pickles, white onion, fresh flat-leaf parsley, and whole-grain mustard in a bowl. Season with kosher salt and black pepper. Makes about 2 cups.
Make Tangy Horseradish Fixin': Whisk together prepared horseradish (squeezed of excess moisture), sour cream, white wine vinegar, mayonnaise, and sugar in a bowl. Add purple cabbage (about 2 cups), scallion, carrot, and fresh dill. Season with kosher salt and pepper. Let sit, tossing occasionally, for 15 minutes. Makes 2 cups.
Make Spicy Chiles Fixin': Bring white wine vinegar, sugar, coriander seeds, and kosher salt to a simmer in a small pot over medium heat. Remove from heat and add Fresno chiles and red onion. Let sit, tossing occasionally, at least 25 minutes or up to 3 days. Makes 1 1/2 cups.
