Heat a 4-qt. pot over high heat. Add mussels and 1/4 cup water; immediately cover to trap steam. Cook just until mussels open, 2 to 4 minutes. Drain, discarding any unopened ones. Let cool, then scrape mussels from shells into a bowl.
Heat oil in a medium pot over medium heat. Add garlic, shallot, paprika, and saffron. Reduce heat to medium-low and cook, stirring often, until garlic and shallot are soft but not golden.
Remove mixture from heat and stir in salt and vinegar. Pour over mussels. Set bowl in a larger bowl of ice and cold water and let mussels cool until cold.
Transfer mussels and pickling mixture to a pt.-size jar (or 2 smaller ones). Tamp mussels gently to just submerge, then chill at least 1 and up to 3 days. Bring to room temperature before eating.
4 fish fillets (any white fish like, Tilapia, Orange Roughy)
1 cup Naranja Agria (bitter orange) or (substitute 2 parts lemon to 1 part orange juice)
1 teaspoon cumin
1 teaspoon oregano
4 cloves garlic crushed
salt & pepper to taste
1 tablespoon butter
1 pound shrimp shelled and deveined
1/4 cup olive oil
1 tablespoon butter
4 tablespoons garlic, minced
1/4 cup vino seco or dry white wine
juice of 1 lime
1/4 teaspoon oregano
pinch of cumin
dash of hot sauce
salt to taste
1/4 cup parsley, finely chopped
1 1/4pounds(600 grams) large shrimpprawns, shelled with tails on or off
Salt and fresh ground black pepperto taste
1/4cupdry white wineor broth
1/2teaspooncrushed red pepper flakesor to taste (optional)
Heat olive oil and 2 tablespoons of butter in a large pan or skillet. Add garlic and sauté until fragrant (about 30 seconds – 1 minute). Then add the shrimp, season with salt and pepper to taste and sauté for 1-2 minutes on one side (until just beginning to turn pink), then flip.
Pour in wine (or broth), add red pepper flakes (if using). Bring to a simmer for 1-2 minutes or until wine reduces by about half and the shrimp is cooked through (don’t over cook your shrimp).
Stir in the remaining butter, lemon juice and parsley and take off heat immediately.
Serve over rice, pasta, garlic bread or steamed vegetables (cauliflower, broccoli, zucchini noodles).
8 chicken pieces (unskinned)
1/2 cup cooked Spanish sausage (chorizo), sliced into 1/4-inch pieces
1 lb. medium shrimp (peeled and deveined)
1 dozen clams (washed)
1 dozen mussels (cleaned)
1 lobster tail (meat removed and cut into small pieces)
4 cups chicken broth
1 lb. medium-sized scallops
2 tbsp. olive oil
8 garlic gloves (minced)
1 large onion (chopped)
1 green bell pepper (chopped)
1 red bell pepper (chopped)
3/4 cup red wine
3 cups Valencia rice (parboiled)
5 cups water
2 tsp. salt
2 packs Goya Sazon con Azafran (Saffron)
1/2 pkg. frozen green peas
You will need a paellera or large covered pot. Heat the olive oil over medium-high in the paellera. Lightly brown the chicken pieces on both sides, then place the sausage (chorizo) while the chicken is frying. Once the chicken is browned on both sides, remove the chicken and sausage and place them in a large bowl. Next place the onions, green bell peppers and garlic in the paellera and sauté until the onion is translucent.
Add the salt, chicken broth, and wine to the paellera. Cover and cook for 5 minutes. Then add the chicken, sausage, rice, water, peas and saffron to the paellera. Stir in all the ingredients well. Cover, reduce the heat to medium-low and simmer for half an hour. The rice should be tender at this point.
While the rice is cooking, prepare the seafood. Steam the clams and mussels until they open, and set aside. Heat extra olive oil in a large pan, and sauté a few extra sausage pieces in the olive oil. Remove the sausage, then sauté the shrimp, pieces of lobster, and scallops for a couple of minutes. Remove the seafood, and mix into the paellera, stirring all of the seafood into the rice.
Remove paellera from stove, and place in the oven (preheat to 350 degrees). Bake for 15 minutes to allow the flavors to blend. Allow to cool for 5 minutes and serve warm. You may also garnish with sliced red bell peppers. Enjoy!
3 tbsp. olive oil
14oz skinless boneless chicken thighs, cut into bite-sized pieces seasoned
5 1⁄2oz dried chorizo, sliced
1 large onion, diced
1 large red bell pepper, seeded and sliced
2 cups paella rice
3 garlic cloves, finely chopped
2 large pinches of saffron threads, soaked in 1⁄2 cup hot water for 10 minutes
14oz can chopped tomatoes
10oz small mussels
10oz raw, unpeeled large shrimp
1–2 tbsp. chopped flat-leaf parsley
1 Preheat the slow cooker, if required. Heat the oil in a wide heavy-based frying pan over medium heat, add the chicken and seasoning, and cook for 10–12 minutes until browned all over. Remove and set aside. Cook the chorizo for 1–2 minutes on each side until browned. Also remove and set aside.
Add the onion and red bell pepper to the pan and cook for 5–7 minutes until soft. Add the rice and stir, so all the grains are coated, and cook for 2–3 minutes. Transfer the rice to the slow cooker, add the chicken and chorizo, then add the garlic, saffron with its soaking liquid, and seasoning. Push the chicken down into the rice, add the tomatoes, and pour over 1 cup water or just enough to cover.
2 Cover with the lid and cook on auto/low for 2 hours, adding the beans after 1 hour of cooking. Then turn the slow cooker to high, pour in 1⁄2 cup boiling water, add the mussels and shrimp, and continue cooking for 40 minutes. Remove the lid, cover with a dish towel, and let it stand for 5 minutes.
Discard any mussels that haven’t opened. Garnish with the parsley and serve.
• 12 ounces whole-wheat orzo
• 1 large pinch saffron threads, divided
• 4 ounces chorizo, diced
• 12 ounces peeled and deveined shrimp
• 2 roasted red peppers, from a jar, drained and sliced
• 1 cup fresh or frozen (thawed) peas
• 2 tablespoons chopped flat-leaf parsley
Cook the orzo according to the package instructions, adding half of the saffron to the water.
While the pasta is cooking, heat a large skillet over medium-high heat. Add the chorizo and cook, stirring frequently, until the sausage becomes slightly crisp and renders some of its fat, about 5 minutes.
Drain some of the rendered fat if there is too much (there should be a tablespoon or two left). Stir in the remaining saffron, shrimp, peppers, and peas and cook, stirring, until the shrimp are fully opaque, about 2 to 3 minutes.
When the pasta is done, reserve about ½ cup of the cooking water and then drain the pasta in a colander.
Add the pasta back to the cooking pot and stir in the chorizo and shrimp mixture. Add a bit of the reserved pasta cooking water and heat through over medium heat.
Just before serving, stir in ¾ of the parsley. Serve hot, garnished with the remaining parsley.
PER SERVING: CALORIES: 552; TOTAL FAT: 14G; SATURATED FAT: 4G; CARBS: 77G; PROTEIN: 37G; SODIUM: 160MG; FIBER: 6G
For the paella:
1 tbsp. olive oil
8 oz. sliced chorizo sausage, or any smoky, spicy sausage
1/2 yellow onion, diced
2 cloves garlic, minced
1 1/3 cup Arborio rice
1/2 cup green peas
1 tsp regular or smoked paprika, optional depending on how much was in the sausage
2 cups (exactly) hot saffron broth, or just plain hot chicken broth
1 pound peeled and deveined jumbo shrimp
1 sweet red pepper, cut into thin strips
salt and cayenne to taste
garnish top with a light drizzle of extra virgin olive oil, and freshly chopped Italian parsley
lemon wedges, optional (some love lemon, I prefer without, but give it a try and see)
*Bake at 425 degrees F. for 20 minutes, then finish over med-high flame until rice is just tender. It will be firm and slightly sticky. Don’t burn it, but you can leave it on the flame a little longer to try and get the rice to caramelize and crust onto the bottom of the pan, like the classic version. Be careful
I like to also add some skinless and boneless chicken (Breast or Thighs)
To make the tuna salad:
4 (5oz) cans of Tuna Packed in Water, drained
1/4 cup of Finely Diced Red Onion
1/4 cup of Finely Diced Celery
1/2 cup of Mayo
1 tsp of Dijon Mustard
1 tsp of Red Wine Vinegar
1/2 tsp of Granulated Garlic
1/2 tsp of Italian Seasoning
Salt and Pepper, to taste
To Make the Sandwiches:
Whole Grain Bread
Lettuce of your choice
1) In a large bowl, mix together the tuna, celery and onion and set aside.
2) In a small bowl, mix together the mayo, mustard, vinegar, garlic, italian seasoning and salt and pepper, add it to the tuna mixture and toss to mix everything well.
3) Wrap the bowl with some plastic wrap and pop it in the fridge for about an hour or so to set a little.
4) When you’re ready to eat, pile this beauty on some whole grain bread layered with some juicy slices of tomatoes and crisp lettuce.
Post By: Laura Vitale