I’m a foodie but I hate to admit that I haven’t tried paella before. Ingrid Hoffman of the Food Network program "Simply Delicioso" gave a recipe on the Today show for making easy shrimp and scallop paella and white kiwi sangria. Sounds good (and the picture looks very good). I don’t eat seafood so I would probably just use chicken breast.
Here are the recipes:
Shrimp and scallop easy paella
- 6 cups chicken stock
- 3 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 4 garlic cloves, finely chopped
- 1 red pepper, seeded, ribbed and thinly sliced
- 1 green pepper, seeded, ribbed and thinly sliced
- 1 teaspoon Spanish saffron, pistils only
- 4 links Spanish dry-cured chorizo (about 6 ounces), sliced
- 1 1/2 cups white rice
- 1 (10-ounce) can diced tomatoes with chiles
- 3 tablespoons tomato paste
- 2 pounds raw, peeled large shrimp
- 1 pound sea scallops
- Salt and pepper
- 1/3 cup chopped Italian parsley leaves
- Lemon wedges, for decoration
More after the jump!
In a medium saucepan, heat the chicken stock until boiling.
In a separate large saucepan or paella pan over medium-high heat, heat the oil and add the onion, garlic, peppers, saffron and chorizo. Cook for 6 minutes or until vegetables are soft and chorizo is browned.
Stir in the rice, tomatoes and tomato paste until well mixed and cook for 5 minutes. Add the boiling chicken stock little by little, stirring each addition constantly until the stock is almost absorbed.
Cover the paella pan with aluminum foil, and cook for 25 minutes, until rice is tender. Add the shrimp and the scallops and let cook covered for 5 to 7 minutes more.
Decorate with the chopped parsley and lemon wedges.
White Kiwi Sangria
- 1/2 cup sugar
- 1 cup water
- 1 (750 ml) bottle white wine
- 1 cup orange liqueur, see Cook’s Note*
- 1/2 cup lemon juice
- 4 kiwis, peeled and cut in thin slices (save a few slices for garnish)
- 2 green apples with skin, cored and cut in 1/2-inch cubes
- 1 1/2 cups green seedless grapes
- 1 bottle soda water (1 liter)
- Ice cubes
In a small saucepan, heat the water, add the sugar and stir to dissolve to make a simple syrup.
In a large pitcher, combine the white wine, the Triple Sec, lemon juice, kiwis, apples and grapes. Add the simple syrup, soda water and ice. Stir and serve in sangria glasses decorated with a kiwi slice.
*Cook’s note: We suggest using Cointreau as your orange liqueur for the best-tasting white kiwi sangria.