You are currently browsing the category archive for the ‘Main Dish’ category.

So as not to be confused with something like a soccer hooligan, I give you Eulachon which will take you to the Wikipedia definition and genus, species, etc. everything you learned in biology. I am in Anchorage, Alaska but I grew up in Bristol Bay and these are NOT the smelt that we caught in winter on the Naknek River back home. Not at all. Hooligan are incredibly oily and tend to fall apart once cooked. If you cannot eat your hooligan immediately out of the frying pan, then I would say that smoking them is the best way to go. I only wish that my spring/summer months were leisurely enough to get the smoker out and try a few things. Alas.

I felt like an elder when my daughter stopped by 20-mile River on our way back from Seward and she caught enough hooligan for me and my husband to have lunch. She’s allergic to fish (it’s a crying shame). Then my husband and second daughter and her friend returned a week later and got more than 100 of them. I try to clean them right away by removing the heads and gutting them. In my opinion, they do not freeze well. It’s best to cook them or smoke them right away.

The best way to fry hooligan is to dry them as well as possible in towels or paper towels. Heat about a half inch of oil (I use canola) in a large skillet, very hot. Make a highly seasoned flour by putting about a cup of flour into a plastic “Ziploc” bag and then sprinkling in seasoned salt, pepper, cayenne pepper, paprika, and onion powder. You can do what you like and each time I do it differently. This instruction is more about the method. Then make an egg wash of 2 eggs mixed with a couple tablespoons of water in a pie tin. Then sprinkle regular unseasoned bread crumbs in another pie tin, so you have three things: bag of seasoned flour, pie tin of egg wash, and pie tin of bread crumbs.

Drop five or six cleaned, fairly dry hooligan into the bag of seasoned flour. Shake off the excess flour mixture and roll fish in the egg wash, then roll in the bread crumbs. Fry. Each batch does not take long at all. They are tiny fish, 6-10 inches usually. My husband and I can eat 6-7 at a sitting, so I divvied them up over two days and I delivered about 20 to my daughter’s office. That was a bad idea, by the way. It’s like saying “I’ll deliver pancakes to your office.” They’re pretty terrible by the time you get there. Hooligan really need to be eaten out of the frying pan. Really. No one complained, but me.

Place onto paper towels to absorb the extra oil and serve immediately. Yummy!

BW and my husband, they eat theirs backbone and all. Me, I pull the backbone out and then eat the rest. The backbone is a bit too much crunch for my tastes. I fed the crispy tails to the dog and he seemed to enjoy it very much.

Here below is a picture of smoked hooligan. As I recall, we did not brine them, simply placed them in a smoker for awhile.

Advertisements

 

Thai Ribs

This recipe comes from Epicurious.com. I have made this many, many times. It is quite easy and exceedingly delicious.

Ingredients:

1 cup sliced shallots (red onion works as a substitute)

10 coarsely chopped scallions (green onions)

1 3″ piece of fresh ginger, sliced

8 cloves garlic, chopped

1 cup cilantro, chopped

6 Tbsp. soy sauce

2 Tbsp. fish sauce

1 tsp. kosher salt

1 tsp. ground black pepper

2 Tbsp. sugar

4# pork baby-back ribs, cut into individual ribs

Sweet chili sauce

P1040895P1040897

P1040898

Place all ingredients, except the ribs and sweet chili sauce, into a food processor and whir until it forms a paste.

Put the ribs and paste into a plastic bag and mash it around a bit. Place in the refrigerator for several hours or overnight.

Put the ribs and paste into a plastic bag and mash it around a bit. Place in the refrigerator for several hours or overnight.

Prepare a couple baking sheets with parchment paper and lay the ribs out in a single layer.

Prepare a couple baking sheets with parchment paper and lay the ribs out in a single layer.

Bake at 350 degrees F for one and a half hours. Serve dipped in sweet chili sauce. YUM!

Bake at 350 degrees F for one and a half hours. Serve dipped in sweet chili sauce. YUM!

Moroccan Lemon Chicken

This recipe I discovered in 2010 at recipezaar.com by English Rose. It is so flavorful!

Ingredient List

Olive Oil

1 very large onion, sliced

4 garlic cloves, finely chopped

1 Tbsp. ground turmeric

1 tsp. paprika

1 tsp. ground cumin

1 tsp. ground coriander

1 tsp. ground cardamom

8 chicken thighs

Chicken stock

2 lemons, divided

1 14-oz. can garbanzo beans, drained

Green olives, pitted and halved

Cilantro

Salt and pepper

In a large pot or Dutch oven, saute the onion and garlic in olive oil until softened.

In a large pot or Dutch oven, saute the onion and garlic in olive oil until softened.

Stir in the turmeric and saute for 2 minutes longer, then add the paprika, cumin, coriander, and cardamom. Continue to saute for another 2 minutes. Transfer the mixture to a bowl.

Stir in the turmeric and saute for 2 minutes longer, then add the paprika, cumin, coriander, and cardamom. Continue to saute for another 2 minutes. Transfer the mixture to a bowl.

Heat more olive oil in the pot and brown the chicken pieces in two batches. The turmeric from the bottom of the pot should color the chicken. If not, sprinkle with a pinch more turmeric.

Heat more olive oil in the pot and brown the chicken pieces in two batches. The turmeric from the bottom of the pot should color the chicken. If not, sprinkle with a pinch more turmeric.

Return all chicken to the pan and cover with the onion-spice mixture. Stir in enough chicken broth to cover. Add the juice of one lemon to the chicken. Cut the other lemon into quarters and add them to the chicken and pepper.

Return all chicken to the pan and cover with the onion-spice mixture. Stir in enough chicken broth to cover. Add the juice of one lemon to the chicken. Cut the other lemon into quarters and add to the chicken.

Bring it to a boil and reduce heat to low simmer. Cover and cook 20 minutes.

Bring it to a boil and reduce heat to low simmer. Cover and cook 20 minutes.

Add the garbanzo beans and olives. Adjust the salt and pepper if needed and then simmer for another 40 minutes.

Add the garbanzo beans and olives. Adjust the salt and pepper if needed and then simmer for another 40 minutes.

P1040756

P1040759

Sprinkle with chopped cilantro and serve over rice or couscous. Note: I found another form of Shirataki noodles! Yay! They are zero carb and made a nice layer beneath this rich stew.

 

ItalianWeddingSoup1

I’ve made this enough times now that I feel comfortable sharing. It’s based on a recipe I found at Chena Girl Cooks and she based hers on the Barefoot Contessa. The main WOW of this recipe is the meatballs. And I mean WOW. I have been lucky to get a majority of them into the soup. [Because they are SO good people, myself included, simply eat them off the baking sheet and I’m saying, “Hey, those are for the soup, but go ahead and have one.” Who can stop at one?] These meatballs would make an awesome party food by themselves. The other adjustments that I’ve made is to use baby spinach instead of kale and to use shirataki noodles instead of pasta stars. I use the shirataki noodles found fresh in the deli case. I don’t know if they even come dried. All that’s necessary to prepare them is to rinse thoroughly with water. I chop mine before putting them in the soup so that’s it’s easier to ladle into bowls. My grocer only carries shirataki spaghetti and shirataki fettucine, if there were something smaller I would use it. Shirataki noodles are basically no-carb and so mentally it evens out the bread crumbs in the meatballs. Just sayin’.

Shirataki noodles

Anyway, because I’m not “cooking” pasta in the soup, I do not use nearly as much liquid. I’ll give you the recipe the way I make it, but you should explore Chena Girl and Contessa, too.

Chicken Italian sausage

Meatballs:

1 lb. chicken Italian sausage

2 T. milk

2/3 c. breadcrumbs

1/3 c. grated Parmesan

1 egg, beaten

2 cloves garlic, minced

1 T. parsley flakes

kosher salt and fresh pepper

Soup:

2 tablespoons olive oil

1 medium onion, diced

3 carrots, diced

2 celery ribs, diced

4 c. chicken stock

1/2 c. dry white wine

5 oz. baby spinach

½ Tbsp. minced fresh dill

8 oz. shirataki spaghetti (chopped into 2″ sections or so to make ladling easier)

 

Preheat the oven to 350 degrees.

Meatballs: combine all ingredients.  Drop by rounded spoonfuls on a baking sheet lined with parchment paper.  You should have approximately 35 meatballs. Bake for 30 minutes, or until golden brown.

Soup: on medium-low heat, add the olive oil to a large soup pot.  Cook the onions, celery, and carrots for 8-10 minutes or until soft.  Add the stock and wine and bring it to a boil.  Turn down to a simmer for a few minutes. Add spinach and dill, spaghetti, and meatballs and cook for about a minute or so to heat through.

ItalianWeddingSoup2Ladle the soup into bowls and top with a little extra grated Parmesan.

Portobello_11

This turned out to be a tasty main dish. I served it with a spaghetti squash and fresh tomato casserole. The Italian sausage that I use is very lean. It comes in a 1# bulk package, not in links. I would hesitate to use this recipe with a high-fat sausage, I think you would have a mess on your hands. Someday I may try these stuffed with breakfast sausage and served with eggs. Yum.

INGREDIENTS:

4 Portobello mushrooms

Olive oil

1# Italian sausage

1 egg

Minced onion

Bread crumbs

Parmesan cheese

 

Preheat oven to 375 degrees F. Spray or grease a 13×9” baking dish.

Remove the stems and scrape the gills out of Portobello mushrooms with a spoon. Save the stems for a later use, like in soup or pasta sauce, but set aside the gills for use in the filling.

Remove the stems and scrape the gills out of Portobello mushrooms with a spoon. Save the stems for a later use, like in soup or pasta sauce, but set aside the gills for use in the filling.

Rub each mushroom cap with olive oil on both sides as best you can.

Rub each mushroom cap with olive oil on both sides as best you can.

Stir together Italian sausage, egg, onion, mushroom gills, and bread crumbs.

Stir together Italian sausage, egg, onion, mushroom gills, and bread crumbs.

I tried not to use much bread crumbs and it would probably work without any at all.

I tried not to use much bread crumbs and it would probably work without any at all.

Fill each mushroom cap with the sausage filling. Sprinkle the tops with Parmesan cheese.

Fill each mushroom cap with the sausage filling. Sprinkle the tops with Parmesan cheese. Bake for 50-60 minutes—be sure the sausage is thoroughly cooked.

Portobello_9

Chicken Cacciatore1

Based upon a fabulous Rachael Ray recipe found here. This is a somewhat complicated endeavor. It isn’t hard, it’s just a lot of moving pieces going at the same time. I’m going to break this down into two parts, but keep in mind that the potatoes should be going at the same time as the rest of the meal. Rachael Ray did the whole thing in 30 minutes, I watched it. If all your prep work was done and you had a cooperative grill, you could do it quickly too. I have made this recipe many, many times. When we’re dieting, I don’t make the potatoes. I’ve gotten to the point where I usually just eyeball all the amounts. It’s not a fussy dish.

Ingredient list for Garlic Smashed Potatoes:

4 large potatoes
Salt
1 Tbsp olive oil and 2 Tbsp butter
4 cloves chopped garlic
4 chopped scallions (green onions)
1 cup ricotta cheese
½ cup milk
1 cup grated Parmesan cheese
Salt and pepper

If using thin-skinned potatoes there is no need to peel them. Cut into chunks and boil in lightly salted water until tender. Drain.

P1040644

Meanwhile in a small saute pan, heat olive oil and butter together. Add garlic and saute a minute or two, then add scallions and remove from heat. Set aside.

 

P1040650

While still hot, smash the potatoes with a masher and add the set-aside mixture as well as all other ingredients. Stir together. Season with salt and pepper. Serve.

Ingredient list for Chicken Cacciatore and Mushrooms:

2 Tbsp. balsamic vinegar
1 Tbsp. Worcestershire sauce
1 tsp. crushed red pepper flakes
3 Tbsp. fresh rosemary (4 to 5 sprigs, stripped, leaves chopped)
½ cup olive oil
4 large Portobello Mushrooms, stems removed
1.5# boneless, skinless, chicken thighs
2 Anaheim or Cubanelle peppers, seeded and thinly sliced
1 medium red or purple onion, thinly sliced
2 cloves garlic, chopped
1 14-oz. can chopped tomatoes, lightly drained
Handful Parsley, chopped

Prepare a marinade by whisking together balsamic vinegar, Worcestershire sauce, red pepper flakes, rosemary, and olive oil in a large bowl.

P1040648

Dip each mushroom cap into the marinade and then set onto plate. Add chicken thighs to marinade and coat evenly. Set aside while you start the vegetables.

In a bit of olive oil saute together Anaheim peppers, red onion, and garlic until tender.

In a bit of olive oil saute together Anaheim peppers, red onion, and garlic until tender.

Add tomatoes and parsley and heat through.

Add tomatoes and parsley and heat through.

In the meantime, salt each side of the chicken thighs and grill until no pink remains. Transfer to a plate to rest.

In the meantime, salt each side of the chicken thighs and grill until no pink remains. Transfer to a plate to rest.

Rachael Ray recommends putting the mushroom caps on the grill and then placing a frying pan on top of them to gently press down. It works surprisingly well and I have done it that way many times. Grill for 3-4 minutes each side. This particular time that I’m showing you, I put the mushroom caps into a grill basket and grilled them that way. It worked great, too. You decide.

Rachael Ray recommends putting the mushroom caps on the grill and then placing a frying pan on top of them to gently press down. It works surprisingly well and I have done it that way many times. Grill for 3-4 minutes each side. This particular time that I’m showing you, I put the mushroom caps into a grill basket and grilled them that way. It worked great, too. You decide.

Thinly slice the grilled chicken and mushrooms.

Thinly slice the grilled chicken and mushrooms.

Serve with the pepper onions mixture and the smashed potatoes. Oh, heavenly!

Serve with the pepper onions mixture and the smashed potatoes. Oh, heavenly!

P1040661

A perfect meal for eating outside on the deck.

 

P1040693This is an easy and interesting dish to prepare, plus it is delicious! Its combination of spices lends itself well to wild game, but any type of ground meat would probably do. I have consistently failed to buy enough eggplant to make this properly, but it works out well enough. Some day I will look at the eggplants in the grocery and tell myself I need more, not less. Another addition you might consider is a layer of thinly sliced sauteed potatoes on the bottom of the baking dish. I think you would want to have a baking dish with very high sides.

P1040666

Cut 3 eggplant lengthwise into 1/2-inch slices. Score the skin with a knife. Sprinkle each slice with salt and let drain onto paper towels for thirty minutes. Note: I had one very large eggplant — it wasn’t enough as you will see below.

In 1 Tbsp. butter saute 1-lb. ground meat (moose or elk are great!), 2 chopped onions, and 1 minced garlic clove.

In 1 Tbsp. butter, saute 1-lb. ground meat (moose or elk are great!), 2 chopped onions, and 1 minced garlic clove.

Once the meat is browned, stir in 1/4 tsp. cinnamon, 1/4 tsp. nutmeg, 1/2 tsp. herbs de Provence or herbs fines, and 2 Tbsp. dried parsley. Add 8-oz. tomato sauce and 1/2 cup red wine (or beef broth). Simmer for 20 minutes. Let cool. Stir in one beaten egg.

Once the meat is browned, sprinkle with salt and pepper, then stir in 1/4 tsp. cinnamon, 1/4 tsp. nutmeg, 1/2 tsp. herbs de Provence or herbs fines, and 2 Tbsp. dried parsley. Add 8-oz. tomato sauce and 1/2 cup red wine (or beef broth). Simmer for 20 minutes. Let cool. Stir in one beaten egg.

Pat eggplant slices with paper towel to remove moisture and fry slices in olive oil until mostly cooked through.

Pat eggplant slices with paper towel to remove moisture and fry slices in olive oil until mostly cooked through.

Make a bechamel sauce by melting 1/2 cup butter in a large saucepan over medium heat and stirring in 6 Tbsp. flour. Continue stirring until flour-butter mixture bubbles for awhile. Stir in 4 cups milk. Keep over medium heat, stirring frequently until it's thick and bubbly. Add salt and white pepper to taste. When ready to assemble, place one layer of eggplant in the bottom of a 9x13" baking dish. Cover the eggplant with all of the meat mixture. Sprinkle meat mixture with 1/2 cup grated or shredded Parmesan cheese. Cover that layer with remaining eggplant slices. Sprinkle with 1/2 cup Parmesan cheese.

Make a white sauce by melting 1/2 cup butter in a large saucepan over medium heat and stirring in 6 Tbsp. flour. Continue stirring until flour-butter mixture bubbles for awhile. Stir in 4 cups milk. Keep stirring frequently over medium heat until it’s thick and bubbly. Add salt and white pepper to taste. Remove from heat. When ready to assemble, place one layer of eggplant in the bottom of a 9×13″ baking dish. Cover the eggplant with all of the meat mixture. Sprinkle meat mixture with 1/2 cup grated or shredded Parmesan cheese. Cover that layer with remaining eggplant slices. Sprinkle with 1/2 cup Parmesan cheese.

Gently pour bechamel sauce over the entire dish and sprinkle with 1/2 cup Parmesan. Bake at 350 degrees for one hour. Yummy!

Gently pour white sauce over the entire dish and sprinkle with 1/2 cup Parmesan. Bake at 350 degrees for one hour. Yummy!

I wish I was a better photographer for this surely is a wonderful dish.

I wish I was a better photographer for this surely is a wonderful dish.

Moussaka Recipe

3 eggplants, sliced lengthwise 1/2″, score the skin

Salt

1 Tbsp. butter

1-lb. ground meat (moose or elk or beef or . . .)

Salt & pepper to taste

2 onions, chopped

1 clove garlic, minced

1/4 tsp. cinnamon

1/4 tsp. nutmeg

1/2 tsp. herbs de Provence or herbs fines

2 Tbsp. dried parsley

8-oz. tomato sauce

1/2 cup red wine (or substitute beef broth)

1 egg, beaten

Olive oil

1/2 cup butter

6 Tbsp. flour

4 cups milk

Salt & white pepper

1-1/2 cups grated or shredded Parmesan cheese

Directions

  1. Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture.
  2. In a skillet over medium heat, melt the butter and add the ground meat, salt and pepper to taste, onions, and garlic. After the meat is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley. Pour in the tomato sauce and wine, and mix well. Simmer for 20 minutes. Allow to cool, and then stir in beaten egg.
  3. Pat eggplant slices with paper towel to remove moisture and fry slices in olive oil until mostly cooked through.
  4. Melt the 1/2 cup butter in a large saucepan over medium heat. Stir in flour until smooth. Lower heat; gradually pour in the milk, stirring frequently until it thickens. Season with salt, and white pepper.
  5. Arrange a layer of eggplant in a greased 9×13 inch baking dish. Cover eggplant with all of the meat mixture, and then sprinkle 1/2 cup of Parmesan cheese over the meat. Cover with remaining eggplant, and sprinkle another 1/2 cup of cheese on top. Pour the white sauce over the top, and sprinkle with the remaining cheese.
  6. Bake for 1 hour at 350 degrees F.
This recipe is based on one found in Better Homes and Gardens’ New Junior Cookbook (1989 by Meredith Corp, Des Moines, IA). The original recipe calls for ground turkey which is something I seldom have on-hand, but maybe you do.

This recipe is based on one found in Better Homes and Gardens’ New Junior Cookbook (1989 by Meredith Corp, Des Moines, IA). The original recipe calls for ground turkey which is something I seldom have on-hand, but maybe you do.

In a mixing bowl beat 1 egg. Add ¼ cup dried bread crumbs, 2 Tbsp. milk, 1 Tbsp. dried minced onion, 2 tsp. dried parsley flakes, ¼ tsp. salt, ¼ tsp. dried majoram, and a dash of pepper. Mix in 1 lb. lean ground beef with your hands and divide into four parts.

In a mixing bowl beat 1 egg. Add ¼ cup dried bread crumbs, 2 Tbsp. milk, 1 Tbsp. dried minced onion, 2 tsp. dried parsley flakes, ¼ tsp. salt, ¼ tsp. dried majoram, and a dash of pepper. Mix in 1 lb. lean ground beef (or ground turkey) with your hands and divide into four parts.

Cut a 4x2x2” block of cheese (any kind will do, I would imagine) into 4” rectangles.

Cut a 4 x 2 x 2” block of cheese (any kind will do, I would imagine) into 4” long rectangles (I used sharp cheddar this time, but string cheese – mozzarella – is great).

Cover each rectangle of cheese with a section of hamburger, molding into a small loaf. Put the loaves onto a parchment paper-covered baking sheet. Bake at 350 degrees for 25 minutes.

Cover each rectangle of cheese with a section of hamburger, molding into a small loaf. Put the loaves onto a parchment paper-covered baking sheet. Bake at 350 degrees for 25 minutes.

With a small spoon, spoon barbecue sauce, ketchup, or jelly over the top of each loaf and bake an additional 5 minutes. I used jalapeno jelly.

With a small spoon, spoon barbecue sauce, ketchup, or jelly over the top of each loaf. I used jalapeno jelly.

Bake an additional 5 minutes.

Bake an additional 5 minutes.

Serves 4.

Serves 4.

This is bread stuffed with pizza filling. These travel nicely or go great in the lunchbox for a hearty meal.

Calzone

Dough: Sprinkle 1 pkg (2¼ tsp.) active dry yeast over 1 cup warm water and let stand about five minutes to soften. Stir in ½ tsp. salt and 2 tsp. olive oil. Gradually mix in 2½ to 3 cups flour to make a soft dough. Knead until smooth, adding more flour as needed. Place in greased bowl; turn dough to grease the top. Cover and let rise in warm place until doubled (about 1 hour).

P1040504While the dough is rising, prepare the filling.

Sausage Filling:

In a wide frying pan over medium heat, cook 12 to 16 oz. Italian sausage. Add 1 small sliced onion, 1 minced garlic clove, 1 small sliced bell pepper, and 1 small thinly sliced carrot. Cook, stirring, until vegetables are limp.

P1040505

Stir in 1 8-oz. can tomato sauce, 1 2¼-oz. can sliced black olives, 1 tsp. dry basil, ½ tsp. each oregano and sugar, and ¼ tsp. red pepper flakes. Reduce heat and simmer, uncovered, for about 5 minutes. Let cool.

P1040509

When ready to assemble the Calzone, stir 2 cups (8 oz.) shredded mozzarella cheese and ½ cup grated Parmesan cheese into the filling. Salt and pepper to taste. Divide the filling into four portions.

P1040511After dough has risen, punch it down and divide into four portions.

P1040514On a lightly floured board, roll out each portion into a circle, about 8½ inches across. Spread ¼ of the filling over half of each dough circle. Fold the plain half over the filling, then press the edges together.

P1040516

Roll ½ inch of pressed edges up and over; then seal and crimp with a fork.

P1040517Transfer Calzones to parchment-lined baking sheets and prick the tops with a fork and brush lightly with olive oil.

P1040519

Bake at 400 degrees for 15 to 20 minutes or until well browned. Serves 4.

P1040522P1040524P1040525Calzone Recipe

Dough:

Sprinkle 1 pkg (2¼ tsp.) active dry yeast over 1 cup warm water and let stand about five minutes to soften. Stir in ½ tsp. salt and 2 tsp. olive oil. Gradually mix in 2-½ to 3 cups flour to make a soft dough. Knead until smooth, adding more flour as needed. Place in greased bowl; turn dough to grease the top. Cover and let rise in warm place until doubled (about 1 hour).

Sausage Filling:

In a wide frying pan over medium heat, cook 12 to 16 oz. Italian sausage. Add 1 small sliced onion, 1 minced garlic clove, 1 small sliced bell pepper, and 1 small thinly sliced carrot. Cook, stirring, until vegetables are limp. Stir in 1 8-oz. can tomato sauce, 1 2¼-oz. can sliced black olives, 1 tsp. dry basil, ½ tsp. each oregano and sugar, and ¼ tsp. red pepper flakes. Reduce heat and simmer, uncovered, for about 5 minutes. Let cool.

When ready to assemble the Calzone, stir 2 cups (8 oz.) shredded mozzarella cheese and ½ cup grated Parmesan cheese into the filling. Salt and pepper to taste.

After dough has risen, punch it down and divide into four portions. On a lightly floured board, roll out each portion into a circle, about 8½ inches across. Spread ¼ of the filling over half of each dough circle. Fold the plain half over the filling, then press the edges together. Roll ½ inch of pressed edges up and over; then seal and crimp with a fork.

Transfer Calzones to parchment-lined baking sheets and prick the tops with a fork and brush lightly with olive oil. Bake at 400 degrees for 15 to 20 minutes or until well browned. Serves 4.

Paella

I’ve been to Spain a few times, but never eaten Paella there. That’s to explain I don’t know if this recipe is authentic or not, but I surely do like it. It’s based upon one found at All Recipes. I’ve eaten Paella before here in the US, but never really had a taste for it. Something about canned peas and chicken just doesn’t look very appetizing. I think Paella may have been seen as a dish that could easily be stretched for cost savings and became something most Spaniards would never recognize. This recipe turned my thinking on its head. It’s really, really good. Now I make this all the time. Sometimes, I split the recipe in half because this one will feed 6-8 people. In what you see pictured here today, I only used 1# chicken, yellow onion, and green bell pepper.  I used jumbo prawns and cut them in half before adding to the skillet. The saffron threads . . . well, I use this yellow powder that I bought on Grenada in the Caribbean and it says “saffron powder.” I suspect that it is not the hugely expensive saffron, but don’t have a clue what it really is and I don’t care that much. It makes a lovely yellow color and I’m still alive so far. The original recipe calls for 1 tsp. of crushed red pepper flakes, but I’ve reduced it to 1/2 tsp. One was too spicy for some in my household.

Mix together: 2 Tbsp olive oil; 1Tbsp. paprika; 2 tsp. dried oregano; and Salt and pepper.

Mix together: 2 Tbsp olive oil; 1Tbsp. paprika; 2 tsp. dried oregano; and Salt and pepper.

Stir in 2# boneless, skinless chicken, cut into 2” pieces. Place into refrigerator.

Stir in 2# boneless, skinless chicken, cut into 2” pieces. Place into refrigerator.

 

Heat 2 Tbsp. olive oil in large skillet. Stir in 3 cloves garlic, crushed; ½ tsp. dried red pepper flakes; and 2 cups short-grain white rice (I always use Jasmine rice). Cook, stirring, to coat rice with oil, about 3 minutes.

Heat 2 Tbsp. olive oil in large skillet. Stir in 3 cloves garlic, crushed; ½ tsp. dried red pepper flakes; and 2 cups short-grain white rice (I always use Jasmine rice). Cook, stirring, to coat rice with oil, about 3 minutes.

Stir in 1 pinch saffron threads; 1 bay leaf; ½ bunch flat-leaf Italian parsley, chopped; 1 qt. chicken stock; and  zest of 1 lemons.

Stir in 1 pinch saffron threads; 1 bay leaf; ½ bunch flat-leaf Italian parsley, chopped; 1 qt. chicken stock; and
zest of 2 lemons.

 

Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.

Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.

Meanwhile, heat 2 tablespoons olive oil in a separate large skillet over medium heat. Stir in marinated chicken and 1 Spanish onion; cook 5 minutes.

Meanwhile, heat 2 tablespoons olive oil in a separate large skillet over medium heat. Stir in marinated chicken and 1 Spanish onion; cook 5 minutes.

 

Stir in 1 bell pepper, sliced and

Stir in 1 bell pepper, sliced and

 1# Chorizo sausage; cook 5 minutes.

1# Chorizo sausage; cook 5 minutes.

 

Stir in 1# shrimp, peeled and deveined and cook, turning the shrimp, until both sides are pink.

Stir in 1# shrimp, peeled and deveined and cook, turning the shrimp, until both sides are pink.

The rice has finished cooking.

The rice has finished cooking.

 

Now pour the meat and fish over the top of the rice. Enjoy!

Now pour the meat and fish over the top of the rice. Enjoy!

Paella Recipe

2 Tbsp olive oil

1Tbsp. paprika

2 tsp. dried oregano

Salt and pepper

2# boneless, skinless chicken, cut into 2” pieces

2 Tbsp. olive oil, divided

3 cloves garlic, crushed

½ tsp. dried red pepper flakes

2 cups short-grain white rice

1 pinch saffron threads

1 bay leaf

½ bunch flat-leaf Italian parsley, chopped

1 qt. chicken stock

2 lemons, zested

2 Tbsp. olive oil

1 Spanish onion, sliced

1 red bell pepper, sliced

1# chorizo sausage, casings removed and crumbled

1# shrimp, peeled and deveined

  1. In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
  2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
  3. Meanwhile, heat 2 tablespoons olive oil in a separate large skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
  4. Spread rice mixture onto a serving tray. Top with meat and seafood mixture.

What kind?