PAELLA: Leftover’s twist on traditional Paella.

PAELLA: Leftover’s twist on traditional Paella.

I have wonder memories of traveling in Spain with my daughters. One had been away schooling in Granada and my other daughter and I came to visit and tour a good part of Spain. The Spanish cuisine was relatively new to me and I embraced each and every meal.  There were so many dishes and meals that I truly came to love. I use many items to this day in my everyday cooking such as Manchego Cheese, fresh sardines, anchovy stuffed olives, etc….

One dish that particularly stood out was PAELLA.

Paella: Originated in Valencia on the eastern coast of Spain.  Now it is found in every part of Spain.  Many versions exist – but the main ingredients are: shell fish, sausage, chicken, squid, peas and rice with Saffron. ….. Saffron  is an essential part of the dish.  The main star!

Just about anything that goes with rice. There are as many versions of paella as your imagination may think of.   Therefore a prefect DUMP COOK opportunity!

You do not need a “Paella Pan’ to make this and I suggest to use a wide, shallow sauté pan with a lid.  I Must say part of the fun at the seaside restaurants in Spain is seeing the “Paella” table set up outside with a pan that is maybe four feet in circumference!  Oh let’s dream as we eat our own creation.

There are many ways to make Paella and I am just making a Dump Cook version with what I have on hand.  My thoughts started with some leftover chicken from a big roaster, 10 medium shrimp frozen and some bay scallops needed to be used.

This will serve 8  people:

1 cup chopped in chunks leftover cooked chicken

½ pound regular sausage (I used Jimmy Dean) rolled into small little balls.

                                                               

  (CHORIZO IS   NORMALLY USED)

Drizzle of olive oil

1/2 cup Spanish onion, diced

2 garlic cloves, minced

½ teaspoon or more of jalapeño pepper minced

Bunch flat-leaf parsley leaves, chopped, reserve some for garnish

½ teaspoon red pepper flakes

½ can small diced tomatoes and 1/2can juice

2 cups rice

3 cups water, warm

Generous pinch saffron threads

10-12 medium shrimp, peeled and de-veined

½ pound bay scallops

1/4 cup sweet peas

Juice of ½ of a lemon

Lemon wedges, for serving

To prepare paella”

I first drizzle a little olive oil in my pan and put in the onion, garlic, hot pepper and sausage and cooked until the sausage gets a bit crispy edge to the sides. 

 Remove and set aside.  Add the rice and stir to dig up all the leftover bits and pieces in the pan and lightly toast the rice. (3-4 minutes)

           

Add the half of a can of diced tomatoes and the juice. Stir and simmer for 3-4 minutes.  Add the parsley water, saffron in the saucepan. Bring to a simmer (do not boil). Keep warm over low heat. Peel and devein shrimp set aside; add any juice in the bay scallops container to the rice mixture – Cook for 4-5 minutes.  Add the fish and the chicken and peas. 

Reduce heat to simmer and stir well and cover and cook for about 20 minutes until the rice is tender. (give or take 5 or so minutes)

Serve and juice lemon on top and serve with a wedge of lemon. 

Tips:

1.      Clams are used and lobster tails in most Paella

2.      Sausage should be Spanish Chorizo – but use what you have.

3.      Many recipes do not use tomatoes

4.      Double and this is an amazing recipe for a party.  Different

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!