Friday, January 26, 2007

Paella....a Great Spanish/Basque dish....

Well Sir...yesterday I posted a recipe fer a real great "Hopin John"...and after my friend "Bothe" over at A Geezers Corner read it...he informed me that he had posted one a his Paella recipe's fer the folks...another good starchy meal... especially with the cold weather we're all a havin....

Well mam... after I read his got me t'thinkin bout one of the Paella recipe's that this here Cookie got frum a Basque gentleman (Chef) in Winnemucka, Nevada many years back, who cooked fer the Winnemucka Hotel (a place where Butch Cassidy and the Sundance Kid once stayed...then robbed)...

so...I thought I'd post mine as well so y'all can have a choice of recipe's.... so here t'is mates.....

Seafood Paella With Scallops

25 large cooked shrimp (about 1 1/2lbs)
1 lb Bay Scallops
8-10 clams, rinsed
¼ to ½ lb of Chorizo sausage, sliced ( Chorizo is best, but you may substitute a good Keilbasa sausage)
2 tbsp. olive oil
5 cloves garlic, minced
5 cups finely chopped onions
2 cups uncooked short grain white rice
2 cups clam juice
1 ½ cups dry white wine
3 tbsp. fresh lemon juice
1/2 tsp. Hungarian paprika
1/2 tsp. saffron or 4 envelopes pure ground saffron
1/4 cup boiling water
1 cup of peeled, diced plum tomatoes
1/2 cup finely chopped parsley
2 roasted red peppers drained, thinly sliced, divided
¼ lb fresh or frozen peas

Heat oil in large paella pan (or a good sized large skillet) until hot.

Add garlic and cook about 1-2 minutes. Add onions, chorizo and rice, cook and stir for about 8 to10 minutes, or until onions are soft.

Stir in clam juice, wine, lemon juice, and paprika; mix well.

Combine saffron and boiling water in small bowl; stir until saffron is dissolved.

Stir into onion mixture. Stir in tomatoes, parsley, and half the red pepper. Bring to a boil then lower heat to low.

Stir in scallops and peas, clams, shrimp. Cook until rice is done. Garnish with remaining red peppers….Serve. Makes about 10 servings.