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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••••HAPPY FOURTH OF JULY 2019🇺🇸⭐️🗽!!
••••ENJOY THE VIDEO!!
••••RASPBERRY AND LEMON 🍋 ROSÈ ••••🍷SPARKLER🎉!!
YIELDS: 6 servings
TOTAL TIME: 0 hours 5 mins
INGREDIENTS
1 1/2 pt.
fresh raspberries
2 tbsp.
sugar
2 tbsp.
fresh lemon juice
1
bottle sparkling rosé, chilled
Sliced lemons and raspberries, for serving
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DIRECTIONS
Smash raspberries with sugar and lemon juice in a pitcher. Top with sparkling rosé. Serve over ice with sliced lemons and raspberries.
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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.
••••ENJOY THE VIDEO!!
❄️
