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!

Salmon Cakes on the Lighter side

Salmon Cakes on the Lighter side

1 pound salmon fillet (shredded by fork or minced finely)

½ teaspoon minced jalapeño

½ teaspoon minced garlic

1 tablespoon minced parsley

1 tablespoon minced celery

2 teaspoons minced scallion

1 tablespoon minced red pepper

1 egg, lightly beaten

2 tablespoons bread crumbs

1 teaspoon olive oil

Bread crumbs to dust the top of the cakes.

Prepare all ingredients by mincing finely 

and then the salmon by fork shredding.   

Mix all together lightly being careful not to beat too hard, just incorporate well.  

Form into 4 patties. Place on a baking dish and bake at 350 degree for 12 minutes until firm to touch.

I served them on a salad dressed in Italian Dressing with a drizzle of hot sauce mixed with a bit of Mayonnaise.

TIPS: you could fry them in a bit of oil for 3-4 minutes per side.

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

CORNED BEEF AND CABBAGE

CORNED BEEF AND CABBAGE

HAPPY ST. PATRICK'S DAY:

Buy a “store bought” corned beef – which means it has been Brined.  (Soaked in a brine mixture of water and tons of spices and refrigerate or 8-10 days.)  The pre-brined brisket makes things so much easier and you can add spices to the pre-packaged ones included.

I like to add more spice – so I add more!  Pick and choose ones you like.

2 bay leaves

½ cinnamon stick

¼ teaspoon allspice

¼ teaspoon mustard seeds

2 sticks of celery in one inch pieces

2 carrots in one inch pieces or about 12 small baby carrots

2 potatoes peeled and cut in quarters

½ cabbage cut in wedges

Trim the meat of excess fat.  

See the fat removed.

 In a large pot add water to be able to cover the meat.  Stir in the package of spices that is included.

Add the additional spices. Stir well and add the meat.   

Bring to a boil and then turn down to a simmer and cook 2-3 hrs depending on the size of the corned beef. You should be able peel off small pieces easily.

Add the potatoes, celery, carrots and cabbage and cook until the vegetables are tender. (about 20 minutes more)

Remove the beef and cut across the grain.  Serve with a little of all the veggies and drizzle with some of juice from the pan.

TIPS:

Next day Sandwiches. Sliced beef, cole slaw and Russian dressing (or thousand island) on rye bread – oh yum!

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

SPAGHETTI ALLA CARBONARA

SPAGHETTI ALLA CARBONARA

This is a rich sauce served on spaghetti that is easy to put together, looks great and is pretty low budget. 

The dish originated in Rome and consists of eggs, bacon and cream.  

¾ pd Thin spaghetti

1/3 pd bacon or pancetta

1 tablespoon butter

1 tablespoon olive oil

¾ cup Parmesan cheese

¼ cup chopped parsley

3 cloves of garlic minced

3 eggs beaten

¾ cup of half and half cream

Red pepper flakes

Salt to taste (bacon is salty – beware)

Boil your water and begin to cook the pasta to very el dente.   

Drain when finished.

In a large fry pan place the butter and oil and bacon and fry to crisp.   

Add the garlic and cook another two minutes. Set aside until the pasta is cooked and drained.

Beat the eggs and mix in the half and half and parsley. Lightly season with red pepper flakes and salt..

           

Place the fry pan back on the burner and add the pasta and while tossing add the egg mixture and stir constantly.  Add the cheese and stir the mixture well for a few minutes.  Serve and garnish with chopped parsley and grated cheese.

TIPS:

·        Some people add sautéed onion and or peas.

·        You can add white wine instead of the half and half

·        Makes for an unusual brunch dish.

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