TBT: Paella

Well to make up for my lack of posting yesterday you'll have a double treat this week with another post tomorrow afternoon.  In celebration of my first week of interning with Crisis Nursery complete, my mom and I attended the Mumford & Sons concert last night (AMAZING!).  They are better in person than on CD which is saying something.  So, this post is a throwback to remind me of when I was in Spain.  During my time there, I had plenty of paella and while although I loved it, it isn’t the healthiest thing on the Earth.  Especially, for someone staying away from heavy grains and carbs.  So, to make a happy medium I found this recipe and got to go back a little bit
in time.

The great thing about this shrimp paella is that it is a whopping 7 if not more servings.  Be sure to have plenty of company or be an extreme fatty if you’re making this dish because it serves quite a few. J  There are so many different combinations that can be made to fit any pallet or picky eater’s dietary needs: one of the glorious things 

about paella.

Paella is a Valencian rice dish.  There are three widely known types of paella: Valencian paella, seafood paella, and mixed paella.  Valencian paella consists of white rice, green vegetables, meat (rabbit, chicken, duck), beans, and seasoning.  Seafood paella replaces land animals with seafood and omits beans and green vegetables.  Mixed paella is a free-style combination of land animals, seafood, vegetables, and sometimes beans.

This recipe falls under the seafood paella, but can easily be changed to fit any of the other categories.  Here are some helpful tips to keep in mind:

1.     We used quinoa and omitted rice because quinoa is a more protein packed grain (aka healthier).

2.     We got our shrimp the day of (which I recommend) from the grocery store butcher area.  The pink shrimp because they are already precooked whereas the gray ones will obviously need to be cooked first.

3.     We used a red onion, personally I like 

      the sweetness they provide once they 

      have been sweated. 

4.     Saffron is expensive, but it adds to the 

      dish a more Spanish feel and taste.  

      Buy it!  A little goes a long way.  If you know someone in Spain have them 

      stop at a market during the week and send it to you. J

5.     We used regular sun-dried tomatoes without olive oil to make it healthier.  

      You could also chop cherry tomatoes and cook them on the stovetop to extract the juices and then add them for a fresher tomato.

6.     You can use fresh green peas if you have a great farmers market around.

7.     We nixed the seafood seasoning.  I just added more paprika because 

      I LOVE PAPRIKA! J

8.     The dish can be made in a skillet covered for a shorter cooking time, or you can use a traditional paella pan.  Just know that a traditional paella pan does not come with a lid, so the cooking time will be longer.

9.     Make sure to leave a little of the broth left when adding the shrimp and peas because it will cook out and you don’t want to overcook the quinoa.

10.  It’s important to let the dish set because it will bring all the juices and flavors together and be a sturdier dish.

11. If you want to stick with the traditional rice as your grain I suggest using equal parts rice and water.  Cook the vegetables first; take them out; cook the rice, then add everything back in.

Now, you have a piece of my summer abroad with you in a healthier way.  Try out different combinations of paellas and choose your favorites.  Remember that if using seafood to eat the meal within 1 day of cooking.  Fluctuate the times depending on ingredients and dig in!

Leave a comment below with your thoughts about this dish and changes you’ve tried.  Check back tomorrow & every Wednesday for another taste of The Cooking Bug!