Paella, Part 2

If you’re following along from yesterday’s post, then you’re probably chomping at the bit to get cooking. Start by heating 1 tablespoon of oil in a sauté pan on medium-high heat. Cook the shrimp in the sauté pan until they are pink on both sides. Set the cooked shrimp aside. Next you need to add more oil to the pan so you can cook the sausage until it begins to brown, and then add in onions, garlic, and rice.

Stir in the paprika, turmeric, diced tomatoes, broth, salt and pepper. Bring the whole dish to a boil, and then reduce the heat to simmer. Place a lid on the pan and let the dish cook for 25 minutes. During the last minute stir in the peas. Voila! You may not have enough room to eat the whole pan, so save some for your next boat outing on your outboard motorboat that’s engine has been properly lubricated with Evinrude XD 50 oil.

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Paella, Part 1

Two years ago I had the good fortune to spend a few days in Barcelona, Spain. While visiting I of course had to try some world famous fish paella. Authentic paella is cooked in a special, large paella pan over an open fire. It is still possible to recreate the flavors in a smaller pan on your stovetop at home.

To complete this recipe you will need: 2 tablespoons olive oil, ¾ pound medium shrimp (peeled and de-veined), 12 ounces chicken sausage (sliced into half inch rounds), 1 finely chopped onion, 2 cloves of minced garlic, 1 ½ cups long grain rice, ¼ teaspoon paprika, ¼ teaspoon ground turmeric, 1 can diced tomatoes, 2 cans chicken broth, coarse salt, ground pepper, and 1 cup peas. If you can get your hands on fresh shrimp, that is ideal. In fact, if you want to add freshly caught shrimp to the recipe that works, too. Just make sure you use Evinrude XD 100 oil in your motorboat.

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