Monday, June 23, 2014
One More Tip, and A Good Paella Recipe
While in the grocery yesterday I found a lovely cloth sack of paella rice. I could already see that bag as a small art supply bag, so of course I bought the rice. Tonight I was going to make my usual uninspired rice with vegetables and a few leftover shrimp; but I noticed a paella recipe on the back of the cloth sack. It was a sort of generic recipe that said you should vary the vegetables and seafood and sausage as you pleased. It's not my style to deviate from a recipe since I've never really learned to cook, but this was written in such a friendly style that I tried it.
Here is what I did: I poured about 1/4 cup of olive oil into a big frying pan and warmed it up while chopping about 1/3 of a yellow onion and four marzano or Roma (not sure which, but those pear-shaped tomatoes) tomatoes. I stirred the onion for five minutes till it turned translucent, then dumped in the tomatoes, turned down the heat, covered the pan and let it all simmer for five minutes. Meanwhile I warmed up 2 cups of water to which I had added 1/4 teaspoon of saffron and about 2 teaspoons of chicken bouillion paste (you could use cubes or the real stuff) in a saucepan.
After the tomatoes and onions had tirned mushy, I poured 1 cup of the rinsed paella rice (it is short grained) into the frying pan and stirred it into the tomato mush. Then I poured the warm saffron bouillion water into the rice-tomato mix. I covered the pot and let it simmer slowly for ten minutes.
After that I lifted the lid and placed twelve or so medium shrimp on top of the rice. I replaced the cover and simmered it on low heat for ten more minutes. Then I turned the heat off and let it sit for ten more minutes. By then the liquid was all absorbed. I served it with a little basil and lemon juice on top of a bed of arugula from the garden. It was amazingly good! I'm in search of squid ink to add to it the next time I make it.