Kat’s Kentucky Paella {Recipe Revealed!!}

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Edit: Recipe loosley inspired by this one.
Paella=pah-EH-yah.
The double L is pronounced like the Y in ‘yet’.
Paella is a Spanish dish with the main players being rice, saffron and different types of meats. Typically a mix of seafoods, chorizo, or chicken.
To me, it is a Spanish version of jambalaya. Don’t tell either ethnic group I said that, it was not meant to be a slight on anyone’s cooking.

I wanted to make something special for our 2nd wedding anniversary. For my version of paella, I cut some corners that helped me save time in cooking, but definitely did not show in the final product.

I used pre-spiced box rice mixes rather than plain white rice. And I used paprika in place of saffron. Initially, I wanted get fancy and use real saffron, but there were no grocery store options under $18. Maybe next time, Mom mentioned she had some saffron in the back of her spice cabinet somewhere.

Kat’s Kentucky Paella

• Two 12 oz. boxes of jambalaya rice mix (Tony’s or Zatatan’s)
• Water and oil/butter as called for on box

• 2 large chicken breasts
• 8 oz Smoked sausage, kielbasa or chorizo. (I used half a link of smoked sausage)
• Salt, paprika, and poultry seasoning to taste

•Olive oil for pan
• 1 Sweet onion, chopped
• 4 large garlic cloves, minced
• Paprika, salt and pepper to taste
• One 14.5 oz can diced tomatoes

• 12 oz fully cooked/cleaned small salad shrimp
• Olive oil
• Paprika
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Step One
-Follow directions on jambalaya rice boxes.
-At the end of the cook time, do not worry about complete tenderness or all water being cooked away.
-Allow rice to rest.

Step Two
-Sprinkle chicken breasts with poultry seasoning, salt and paprika.
-Grill chicken and smoked sausage. Note: You could also bake or pan fry these meats, whatever you prefer. Basically, get it cooked up!
-Once fully cooked, chop up meat into preferred (bite sized) pieces and mix into cooked rice pot.

Step Three
-Toss spices, minced garlic and chopped onions into a large wok or skillet with olive oil and cook until transluscent.
-Add undrained can of diced tomatoes and cook for about five minutes.
-Dump skillet contents into pot with cooked rice and combine well.

Step Four
-Dump shrimp into skillet.
-Cook for about five minutes.
-Mix shrimp into rice pot reserving 1/3 or 1/4 of the shrimp for a topping.

Step Five
-Dump rice, veggies and meat into casserole dish.
-Top with reserved shrimp
-Cover and bake at 400°F for 30 minutes.

Happy Cooking!
~Kat
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Day 232: One Pot Meal

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Same old foods but in a new way.
I begged my friends to tell me what to cook and briefly went over the few things I had in my cupboard. They came through.

This is one of those Mash foods or one pot meals. I associate it with foods eaten on trail because we typically kept dumping ingredients into a pot until we had a relatively balanced meal.

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What I ended up using:
1 lb sausage, browned
1 box of Zataran’s Spanish rice, cooked
2 cans black beans, drained and rinsed
1 can yellow whole kernel corn, drained
1 can diced tomatoes, drained (in addition to the one I added to the rice box).

This was very, very yummy. Even Kit liked it and he is a little more skeptical of recipes that I can’t label with a proper name.

Day 220: Lentil and Sausage Soup {Recipe Revealed!!}

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This is just a picture from my preparation stages. Keep in mind that whenever I use a recipe I rarely follow it exactly. They’re more like guidelines (stop reading this blog like Geoffrey Rush).

This soup is one that is pretty darn easy. Chopping and dumping for the most part.

Rinse and soak a bag of dried lentils in a bowl of cool water (lightly salt if desired).
Get a large soup pot and start browning a pound of sausage. The best ever sausage is the JD’s Italian sausage but beggars can’t be choosers.

Get to chopping while you’re waiting. Add more water to your lentils—more soaking means less cooking time. Try to allow them to soak 30 min to an hour.

When the sausage is completely browned then add one chopped sweet onion, 4 cloves of minced garlic and 4 stalks of celery (washed and chopped).
Cook til transluscent.

While you’re waiting for celery and such to cook: open can of diced tomatoes (Italian or garlic seasoned all the better).  Shred 1 cup of carrot (Around 2 to 4 peeled carrots).

When ready, drain lentils and dump in soup pot, dump in carrot, tomatoes, 4 cups water and 2 cups of chicken broth.
Don’t worry! It will look freakishly watery. Lentils soak up tons and tons of liquid. I usually end up with a hearty soup even with all that water.

Add spices: garlic powder, black pepper. If you used regular sausage instead of Italian then add parsley, oregano, thyme and basil.
Be careful adding salt because most broth/bouillon and sausage have plenty.

Bring the pot to a boil, reduce heat and cover. Cook until lentils are tender. If you soaked lentils prior to this it won’t take very long. I give my about 30 minutes just for the flavors to meld.

Serve warm and top with shredded cheese if you like.

My husband hates tomatoes and celery but he adores this soup. I can make anything edible for my sweetie.

Just to recap:

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And the ingredients were…

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I hope you enjoy this as much as my hubster.