PAELLA A LA VELENCIANA (Spain): Chicken and Seafood Rice

Tonight a friend of mine from Jersey was asking me about Paella.  Last spring, I cooked some paella dishes and here are the recipe in this blog post.

PAELLA A LA VELENCIANA (Spain)

Chicken and Seafood Rice

Yield:  4 Portions

INGREDIENTS:

12 oz.	Pork, lean, diced
4 ea.	Chicken legs, cut into thighs and drumsticks
3 oz.	Olive oil
2 ea.	Garlic cloves, chopped
6 oz.	Onion, small dice
6 oz.	Red pepper, small dice
6 oz.	Green pepper, small dice
3/4 lb.	Rice, short grain
1/2 tsp.	Saffron, crushed
1/4 tsp.	Salt
1/2  cup	Chicken stock, hot
2 lb.	Clams, fresh littleneck, cleaned
2 lb.	Mussels, fresh, cleaned
2 lb.	Shrimp, 16/20, P&D
1 lb.	Chorizo link, cooked, sliced
8 oz.	Tomato concasse, small dice
4 oz.	Carrots, small dice
4 oz.	Peas (garden)
4 oz.	Scallions, sliced
2 ea.	Lemons

Method:

1.                  Brown the chicken and pork in the olive oil. Remove and reserve.

2.                  Sauté the garlic, onion, and peppers in the reserved oil.

3.                  Add the rice, saffron and salt. Stir until the rice is coated with oil.

4.                  Add the stock and bring the mixture to a boil. Cover the pan and place it in a 400- degree F.          oven. Cook the rice mixture for 8 minutes.

5.                  Place the clams and mussels on top the rice. Check the rice periodically and add more stock or water if necessary. Replace the cover and return the pan to the oven for 5 minutes.

6.                  Add the shrimp, chorizo, tomato concasse, carrots and peas. Return the pan to the oven and cook paella until the shrimp is cooked through and all the ingredients are very hot.

7.  Garnish the paella with the scallions and strips of roasted red pepper. Drizzle with juice of 1 lemon. Cover the paella pan and allow the paella to rest for 10 minutes. Wedge the remaining lemons and serve with the paella.

My Dad's Apple Salad with a twist

My dad originally made this apple salad one day many years ago when my siblings and all were young and we lived on the farm.  I attribute my cooking different uncharted foods to my dad's creations.  I can remember eating brains and much more! (yeah, I said brains! not bad with scrambled eggs...)

The twist in this salad, he used chocolate chips with his and I like to use chocolate covered raisins.









My Dad's Apple Salad with a Twist

4 Large Red-skinned Apples (cored  and chopped)
1/3 cup Walnuts (chopped)
1/8 cup Celery (chopped)
1/2 cup Chocolate Covered Raisins 
(could use Yogurt Covered Craisins, but chocolate adds a contrast in color)
1/2 cup of Mayonnaise or Vanilla Yogurt (your preference, more if desired)
1 Lemon (zest & juice) (reserve zest)
1-2 teaspoons of Sugar (optional)
Salt & Pepper to Taste

1. Core and chop apples
2. Zest one lemon and reserve.
3. Juice lemon over cut apples to retard browning.
4. Add Chopped Walnuts.
5. Add Chopped Celery.
6. Add Chocolate Covered Raisins.
7. Fold in Mayonnaise or Yogurt.
8. Fold in Lemon Zest, Sugar and adjust seasonings to desire.

This salad is similar to the Waldorf Salad and variations of Turkey, Chicken, or Grapes may be added.  A 1/2 cup of Marshmallows can also be added.

My Dad