Spicy Seafood Paella

I’ve been diving head first into the kitchen lately, and with summer coming up, paella was on my mind. I love this dish because even though it sounds fancy, it’s really not. It’s a country dish and a one pot meal. I call that a win! I took it up a notch with some spice and made it my own with some fresh cilantro!

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There’s nothing I love more than big family dinners where everyone gathers around a big table with tons of food. Paella is meant to be served in a huge pot in the middle of the table. I added mussels and left the shrimp shells on, I love eating with my hands haha! Plus,

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it gives everything a little more casual feel. Add a few bottles of vino, a good playlist and the conversations are sure to flow easily.

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For this recipe, you’ll need:
3lbs seafood, I used:
2lbs mussels
1/2lb shrimp
1/2lb squid tubes
1 large onion
1 large jalapeño
1 cup diced tomatoes (I used cherry)
1 cup frozen peas
1 lemon
3 cups chicken stock
2 cups arborio or paella rice
1 cup dry white wine
5 tablespoons olive oil
5 cloves garlic
1 tablespoon red pepper flakes
1 tablespoon sugar
1 tablespoon kosher salt
1 tablespoon paprika
Fresh cilantro for garnish

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This recipes serves 5-6. Adapted from this recipe.

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Start by prepping the veggies. Dice the onion, slice jalapeños, mince garlic…

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In large pot, sauté the onions in the olive oil. Once they begin to become translucent, stir in the garlic for one minute.

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Now add the tomatoes and jalapeños. Stir frequently for 4-5 more minutes. The tomatoes will begin to get a little jelly.

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In a separate pot, bring the chicken stock and white wine to a boil.

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Meanwhile, add the sugar, salt, red pepper flakes and paprika to the pot. Keep stirring.

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Add a pinch of saffron!

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Add the the squid. Stir for another 4-5 minutes.

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Next add the arborio rice. Stir it around to toast it just a touch, about 1-2 minutes.

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Add the boiling chicken stock and wine to the big pot. Stir frequently until it begins to become absorbed, 10 minutes or so.

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After the stock begins to become absorbed, add the shrimp and peas. Stir until the shrimp turn pink. Squeeze in the juice of the lemon now.

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Add the mussels last. Cover the pot and let the mussels steam for 5 minutes or until they are completely opened. Stir and check on them occasionally.

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Serve this in one big pot in the middle of the table. I think it should be served with a good Pinot or Chardonnay.

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Garnish with fresh cilantro! Or parsley if you’re feeling a little more traditional.
Make sure you put a bowl on the table for the shells.

This is one of favorite dishes in recent memory. What are your favorite one pot meals?

Enjoy!

Parmesan Shrimp Risotto

I spent some time this weekend cooking up a few new dishes for you. This Parmesan risotto has been on my mind for a few days and I am so excited to share it with you!

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So creamy and delicious! Not to mention filling!

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For this recipe, you’ll need:
2 cups arborio rice
2 (14 oz) cans of chicken broth
2 cups fresh spinach
3/4 cup finely grated Parmesan reggiano… Get the good stuff y’all. It totally makes a difference in this recipe.
2 tablespoons of butter
2 tablespoons of minced garlic
1 ounce fresh squeezed lemon juice
2 teaspoons of kosher salt
1 lb fresh shrimp

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Start by grating the Parmesan reggiano. Set aside. Mince the garlic at this point too.

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In a large skillet, or my case a wok, put the butter, garlic and arborio rice and mix together over medium high heat for about 2 minutes stirring constantly.

Then add the chicken broth. Stirring frequently until all broth is absorbed.

Add the grated Parmesan. Stir until melted and well blended.

Add the lemon juice and give everything another whirl.

Add the fresh spinach and peeled shrimp. Cook until shrimp are nice and pink and spinach is wilted. Add salt.

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Now you are ready eat! I love this meal because:
A) it’s an entire meal in one pot!
B) it’s rich and filling without being overbearing
C) even though its simple to make, everyone will be totally impressed!

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Eat up and enjoy!

Brown Sugar Pecan Risotto

I’ve already had 3 songs about rain play on my Pandora station this morning… coincidence? Is Pandora linked up with the local weather station? Hhhmmm haha I’m such a conspiracy theorist!

In light of the slighty cooler weather and my current obsession with pasta… today I give you Brown Sugar Pecan Risotto. It’s surprisingly easy and great for breakfast or dinner! You can make it for your Momma this Sunday for Mother’s Day!


You’ll need:
Arborio Rice
Ricotta
Vegetable Broth
Brown Sugar
Pecans
Olive Oil


Add about a cup of arborio rice to a large stock pot. Have the fire on about medium.


Chop up about 3/4 a cup of pecans. I got roasted and salted ones. Plain would also work but I don’t suggest using any that are candied for this recipe.


Add the chopped pecans to the pot.


Add 2-3 tablespoon of olive oil.


Stir that all up. Continuously stir on medium-low heat for about 2 minutes.


Add about 1/2 a cup of brown sugar. Stir that in. Then slowly begin adding in 1/2 a cup of vegetable broth

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at time. Stirring continuously until it is absorbed then add 1/2 cup more until you have added about 3 1/2 cups or the liquid is absorbed and the risotto begins to become creamy.


After the last of broth is absorbed, add 3/4 cup of Ricotta. Stir that in until completely blended. Do a little taste test before serving… need more brown sugar? Maybe a little salt? Add just a sprinkle of either blend then taste again until you it suits you.


Top with whole pecans and serve! Delish!

I served this up as a side dish to Sweet and Spicy Salmon.