i love paella. paella is a spanish rice dish that is complex in flavor, and not so difficult to make at home. that is, if you have a paella pan, some saffron (the most expensive spice in the supermarket and i mean like $16 a bottle), some quality shellfish.. i’ll just stop now, because where i’m going is here: i am getting my sandra lee on with paella. it is semi-authentic, and semi-homemade, and yes, my scrunchie (and panties) are made from the same fabric as my kitchen curtains. [ying yang twins]wait’ll you see my tablescape, b****.[/whisper]this is an excellent recipe for bootleg paella. the flavors are there, the ingredients are cheaper, the preparation is far less complex. lila loves it. max loves it by proxy.
- 1 lb medium-ish shrimp, deveined/shelled
- 1 thing of polska keilbasa style sausage (i’m talm’bout that U-shaped sausage, any brand, get whatever is on sale, they’re all the same)
- 1 family-size package of yellow rice (find in ethnic section of supermarket, mayhaps it’s called saffron rice or arroz amarillo)
- red bell pepper (chop it)
- onion (med, chopped)
- garlic (about 3-4 cloves, chopped)
- celery (1 stalk, chopped small)
- 1/2 lemon (i would say this is optional)
- evoo (2 tbsp)
- smoked paprika
- in a large saucepan w/ heavy bottom, heat evoo and saute celery, onion, pepper, and garlic w/ some salt and pepper over med heat for about 3-4 min
- add yellow rice to pan and cook according to directions on package. throw a half/quarter of lemon in w/ it, if you’re using it.
- preheat broiler in oven
- spread shrimp flat on a large baking pan (spray pan w/ nonstick spray). season liberally with salt, pepper, cumin, and smoked paprika. lay your sausage (whole) next to the shrimp. don’t think of food-related male endowment comparisons like i just did. put the pan under broiler for 3 minutes. shrimp may be slightly underdone, and that is okay, because they will cook a little more in the hot rice and be perfect. the sausage is already fully cooked; the oven broiler just crisps the skin a little.
- slice sausage on a bias cut after cooling for a few minutes
- when rice is cooked (it should be about 20 min or so), gently stir in the shrimp and sausage. the meat will occupy a lot of space, so you may need to transfer it all to a larger pan or bowl. oh god make the horrid euphemisms STOP.
ON DECK: black bean/corn/avocado salad. i made some today and had it with warm tortillas. so good. would have been better if it was indiana corn, though.