Paella Valenciana

Paella Valenciana!

Summer eating like Spain and beyond.

The ever transcending Paella. Most are delicious, few sublime, and all are breathtaking! Embrace the summer like the Spaniards with an awe inspiring seafood and meat dish, don’t forget the Sangria!

Tinkering is as fundamental of the culture of paella, as the original Valenciana, start with this, and explore from here. This one pan dish is easier than it appears, and has a gorgeous presentation - serve in the pot you created it in.

Ingredients (serves 4 -6 *add more protein to serve more)

• 12 Shrimp
• 12 Clams
• 8- 12 Mussels (cleaned & debearded)

• 2 Chicken breast
• 6 oz dry Chorizo - cubed
• 2 cups Spanish Rice
• 1 ½ fl oz Olive Oil

 
• 1 ¼ tsp Saffron

• 32 fl oz (1 L) Chicken Stock (or Seafood)
• 1 cup mixed peppers - small dice   *This is important because they’re visually appealing as well as to the palate  

• 1 Cup frozen cooked Peas - thawed

• 1 ½ Cup small diced Fresh Tomato

• 2 Shallots - finely chopped
• 1 tsp crushed Garlic
• 4 piquillo chilies (from jar) -diced
• Parsley - chopped
• 1 tsp of Smoked Paprika
• 1 pinch Chili pepper flakes
• Salt & black pepper as needed - *be careful because the seafood liquor & chorizo will bleed a great deal of salt!

*If you do not have a traditional Paella pan - use a shallow stainless steel pan with a fitting lid! Most important! I use 32.5 in/32 cm

Procedure

• Peel & devein shrimp.
• Saute the shells in 1 oz of oil until they turn pink.
• Add Saffron & Stock - simmer for 30 minutes. Strain, set aside.  

1. The Chicken

1. Cut into small strips, season well with salt, pepper, & paprika.
2. Add 1 fl oz oil to the paella pan and heat to smoke point - Med High. Add Chicken and brown on all sides.
3. Remove from pan, set aside.

3. Turn stove off while adding veg - pan is hot enough & you don’t want to burn!
1. Add remaining oil, then peppers, shallots, salt, pepper. *NOT chili peppers flakes.
2. Saute 1 min., then add garlic.

3. Stir in chorizo & rice - coating the rice in the oil.
1. Turn stove back on to Med- High.
2. Saute 3 minutes - stirring.

4. Add tomatoes & chicken

5. Pour in half the stock - stir. Wait 1 minute, then add rest of stock & chili pepper flakes. Stir.

6. Place the clams on top, Cover.
   
   
7. Reduce heat to Medium. Cook 5 minutes. -or until clams open.
8. Add the mussels and shrimp to the pan. Cover cook another 5-7 minutes.
9. With a minute to go - add the peas. *** Check first that you are in fact finished…
1. If steamy & liquid still present - Stir rice to absorb. Then arrange for presentation.
2. Add more stock during cooking if necessary so the rice doesn’t dry out.
3. The consistency is firm in shape though soft in texture like a pilaf. -Not a risotto.

You've done it!

Final Touches: Arrange the shells in upright open position, since you’re serving in this same dish.

Garnish with piquillo chiles & parsley. Serve Immediately.

Take pictures and boast to everyone that wasn't there for your greatness!

(Including me! I want to see!)

MORE ON MY BLOG

#SummerTomatoes #Paella #SpanishCuisine #Seafood #Shellfish #SummerEating #HauteCuisine #1Pan #SummerRomance #RomanticFoods #SexySummerEats #WinePairing #MeatAndSeafood #AphrodisiacFood  #DIYGourmet #ChefCaylenaCourses #ChefCaylena #PaellaValenciana #SummerEntertaining #EntertainingHosting #SeafoodDinner #SeafoodLover

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Shrimp Fajitas! #TimeCrunch

*Time Crunch!*

Shrimp Fajitas

Quick & Easy

“I’ll be home in 20 minutes… and I’m starving.”  There are so many reasons people want and need faster meals; we never seem to have enough time, and want wholesome and home cooked meals, that taste like we’ve spent hours. We want healthy and easy...

I'll start doing a Time Crunch addition for leftovers or the quickies with ingredients everyone can make on the fly as a beautiful meal. Healthy and fulfilling so you're not running off to the local deep fried joint. Easy to follow and a quick read with pictures so it doesn't take you longer to figure the recipe out than to make it!

Easy as 1, 2, 3…

• Shrimp -3 per Fajita
• Old Bay Seasoning - to cover shrimp
• Mixed Bell Peppers - sliced lengthwise
• 1 Jalapeno, - diced or sliced
• Onions and Scallions - Whatever's in the fridge
• Small flour Tortillas
• Mix Greens or Lettuce
• 4 Tbsp Olive Oil
• Salt & Pepper

Garnish : the skies the limit

• Lime, cilantro, etc.
• Hot sauce, sour cream, Guacamole

1. Slice up the bells, onions toss over 2 tbsp Olive Oil, Med-High heat. Toss in Salt & Pepper.

2) Toss the Shrimp in a bowl and coat with Old Bay seasoning.

3) In another Skillet coat with rest olive oil, toss shrimp in over Med-High.

Cooking and tossing for 5- 6 minutes, until cooked thru.

4) Pull Veg off and train on paper towel if need.  They should take no longer than shrimp- until Al Dente.

5) Fastest way to heat the tortillas is on the stove top, just flip and stick with them should be done in seconds.

That’s it!  Now let’s assemble…

Voila. Now You can serve with any condiments you have available, but with the flavors of the mixed peppers and Old Bay on the shrimp… These are pretty awesome as is!

That’s what I call a 20 minute meal! And it’s about a 5 minute Clean up! Not bad!

Not to mention you can feel great about eating this healthy full of antioxidants, vitamins, high in protein, low in calories.

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