PORTUGUESE PAELLA

I love the blend of flavors in this dish. This is a hearty one dish meal. The secret spice is the Saffron. Saffron is expensive, but you must add it or the taste of authentic Paella is lost.

INGREDIENTS REQUIRED:

6 skinless chicken thighs (about 1 1/2 lbs.)
1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried rosemary
3/4 teaspoon salt, divided
1/4 teaspoon fresh ground black pepper
2 teaspoons canola oil
1 link Portuguese chourico, sliced in rounds
1 cup onion, chopped
1/2 cup red bell pepper, chopped
1 1/2 cups uncooked arborio rice or 1 1/2 cups other medium grain rice
1/2 cup diced plum tomato
1 teaspoon sweet paprika
1/4 teaspoon saffron thread, crushed
1 garlic clove, minced
3 cups chicken broth
3/4 lb large shrimp, peeled and deveined
1 cup asparagus, cut diagonally
1/2 cup frozen peas, thawed

Directions:

Preheat oven to 400 degrees.
Sprinkle chicken with rosemary, 1/2 teaspoon salt, and black pepper.
Heat oil in a large oven proof nonstick skillet or paella pan over medium-high heat.
Add chicken; cook for 3 minutes on each side or until lightly browned.
Remove chicken from pan; cover and keep warm.
Add chourice and cook until lightly browned;.
Add onion and bell pepper; cook for 7 minutes, stirring constantly.
Add rice, tomato, paprika, saffron and garlic; cook for 1 minute stirring constantly.
Return chicken to pan.
Add broth and 1/4 teaspoon of salt; bring to boil.
Wrap handle of pan with foil, cover pan;.
Bake at 400°F for 10 minutes.
Stir in shrimp, asparagus, and peas.
Cover and bake an additional 5 minutes or until shrimp are no longer translucent.

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SAFFRON RICE

This is easy, simple and wonderful. The original recipe which was printed in the Spring 2005 Penzeys catalog, calls for long-grain rice; however, I liked it much better with basmati. Also, the original recipe called for minced onion but I found it worked very well with dried onion. I indicated that the butter is optional, because I did not add it.

INGREDIENTS REQUIRED:

1 cup basmati rice
2 cups chicken stock
1 tablespoon butter (optional)
1 tablespoon dried onion flakes
1/2 teaspoon salt
1 pinch saffron, crumbled

Directions:

   *Rinse the rice well, drain.
   *In a medium size saucepan, add the rinsed rice and remaining ingredients.
   *Bring to a boil, cover and reduce heat.
   *Simmer for 15 to 20 minutes or until stock is absorbed and rice is tender.
   *Fluff with fork and serve.

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TILAPIA AL AJILLO GARLIC TILAPIA

INGREDIENTS REQUIRED:

1 1/2 lbs tilapia fillets
4 garlic cloves, thinly sliced
3 tablespoons olive oil
salt and pepper
lemon, for serving
chopped parsley (to garnish)

Directions:

   *Season tilapia fillets with salt and pepper.
   *Heat oil in a skillet over medium heat.
   *Put fillets in first, and when they start to turn color a bit (after 1-2 minutes) add garlic slices.
Continue cooking about 4 minutes or so, then flip fillets.
   *Fry until cooked through, and fish flakes easily with a fork-- this will depend entirely on the thickness of your fillets, so you will need to watch them carefully.
   *The garlic should turn a dark golden brown, but not be burned, if you notice that the garlic is starting to burn, spoon it over the fish, so it is no longer in contact with the pan.
   *Serve with freshly squeezed lemon juice and garnish with chopped parsley.

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SETAS- GARLIC TAPAS WITH WILD MUSHROOM

"This seasonal mushroom dish, made here using wild setas, can actually be adapted to make a great tapa all year round." If you want to try adding even more flavour to this dish, you can fry some bacon or ham (serrano or parma) in the oil with the garlic (remember that the garlic will need less time than either of these ingredients.) If you can’t find wild mushrooms that you thing will be suitable, standard or button mushrooms will do just fine.

INGREDIENTS REQUIRED:


8 garlic cloves
6 tablespoons olive oil
1 kg wild mushroom (setas)
1 ml white wine
6 sticks parsley
2 to taste salt (a generous pinch!)
2 to taste pepper (optional)

Directions:

   *Start by washing the mushrooms thoroughly, then place them in a sieve and let them dry for a while - if you need to cook them immediately, dry them a bit with a tea-towel. With the type of mushrooms I used, you can simply tear them into strips but if you use button mushrooms you need to slice them with a knife.
   *Put all the oil in a frying pan and wait till it starts to smoke. Add the garlic, which has been previously peeled and sliced roughly, and stir with a wooden spoon. When the garlic starts to brown add the mushrooms and stir them every now and again for 5 minutes. At this point add the wine and turn the heat down to medium. After another 5 to 10 minutes add the parsley and serve immediately.

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