I don’t know about all of you but I love food and everything to do with food including all the gadgets in the kitchen. Welcome to another week of Tasty Tuesday where you will find anything from a recipe to tips on washing dishes! Just kidding cause, I hate to wash dishes and will get out of it if I possibly can and do most nights!
I changed things up again on y’all. Yesterday I said I was going to share chowder with you but I really wanted some paella so I thought I would do that instead. If you have never had paella then this is a great recipe to start with. Paella combines Roman and Arabic cultures and is very flavorful. That is most likely because it has Spanish saffron in it. This is a super expensive spice that we only need a little of. One of the great things about paella is that there are many different versions depending on where you live and the ingredients available to you. Also the seafood I use in this paella can be changed based on your tastes and what is available.
- 2 cloves garlic, minced
- 2 cups instant brown rice
- 1⅓ cups reduced-sodium chicken broth
- ½ teaspoon dried thyme
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
1 large pinch saffron
- 1 pound peeled and deveined raw shrimp (21-25 per pound)
- 1 cup frozen green peas, thawed
- 1 pound mussels, scrubbed well
- 4 lemon wedges (optional)
Add onion, bell pepper and garlic and cook, stirring occasionally, until the vegetables are softened, about 3 minutes. Add rice, broth, thyme, salt, pepper and saffron and bring to a boil over medium heat. Cover and cook for 5 minutes.
Stir in shrimp and peas. Place mussels on top of the rice in an even layer. Cover and continue cooking until the mussels have opened and the rice is tender, about 5 minutes more. Remove from the heat and let rest, covered, until most of the liquid is absorbed, about 5 minutes. Serve with lemon wedges, if desired.
The shrimp takes me FOREVER to peel and devein. I’m not how long it will take you all or if you buy it already that way.
To scrub the mussels just hold them under running water and use a stiff brush to remove any barnacles. Pull off any black fibrous “beards.” Be sure to discard any mussels with broken shells or whose shell remains open after you tap it.