Hello! Each week we will featuring one new recipe, along with the necessary items to make your dish perfect.
Week One:
by Melissa Fears
I went to beautiful country of Spain in March of 2011 and it was an eye-opener.
It’s easy to like Barcelona (pronounced Barthalona by the locals. I decided upon arriving in Catalonia’s capital city that it was my duty to sample Spain’s native food in as many places as possible.
For breakfast they indulge in a morning espresso with milk. Then for lunch, which is served between the hours of 2-4, they can choose from the menu del dia or the menu of the day.
It typically includes a drink, either beer or wine, a soup or salad, main course with a side dish and dessert – all for one set price.
Barcelona is a good place to be thirsty. It’s not a great place to be hungry.
The Spanish aren’t hurried about anything, and this applies to service in restaurants just as it does to major construction projects. When a server fails to notice you they’re always friendly, but there’s no guarantee they’ll actually stop by your table that afternoon, and if they do, no reason to have confidence they’ll actually take your order.
Find a perfect place to sit back, in traditional Spanish fashion, relax, and savor marvelous dishes.
One of the most common dishes is paella. Where does paella, one of the most famous Spanish dishes, come from? It is the typical, rich rice dish from Valencia, located on the Southeast Mediterranean coast of Spain. Even though you can taste this food all over Spain and even globally, its true origin is the area of Valencia and Alicante.
Its abundance in seafood, shellfish and chorizo sausage make up another variation.
There are paella pans measuring from 7 inches to 1 yard wide. It is a relatively easy dish to prepare and is a great dish to serve large groups of people.
Many of the essential items are available at Honeysuckle Home as seen in bold. Come and see us!
Recipe:
Ingredients:
2 tablespoons olive oil
1 tablespoon paprika
2 teaspoons dried oregano
Salt and black pepper to taste
2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces
2 tablespoons olive oil, divided
3 cloves garlic, crushed
1 teaspoon crushed red pepper flakes
2 cups uncooked short-grain white rice
1 pinch saffron threads
1 bay leaf
1/2 bunch parsley, chopped
1 quart chicken stock
2 lemons, zested
2 tablespoons olive oil
1 onion, chopped
1 red bell pepper, coarsely chopped
1 pound chorizo sausage, casings removed and crumbled
1 pound shrimp, peeled and deveined
Directions:
1. In a medium bowl, mix together 2 tablespoons of olive oil, salt, pepper, oregano and paprika.
2. Stir in chicken pieces to coat them. Cover and let refrigerate.
3. Heat 2 tablespoons of olive oil in a large paella pan over medium heat. Using a wooden spoon or non-stick spatula in the red pepper, rice and garlic. Stir and cook for about 3-4 minutes.
4. Stir in bay leaf, chicken stock, lemon zest and parsley. Bring to a boil, cover and reduce heat to medium low and simmer for 20 minutes.
5. Heat another 2 tablespoons of olive oil in a separate skillet over medium heat and stir in marinated chicken and onion mixture for 5-7 minutes. Stir in bell pepper and sausage and let cook for 5-7 minutes. Stir in shrimp, stir and turn until both sides are pink.
6. Spread rice mixture onto a serving platter or shallow bowls. Top with meat and seafood mixture.
