THoey1963
somebody shut me the fark up.
Been waiting all day for Photobucket to come up to post these. They aren't that gorgeous of pictures, so to heck with it. I'll link from FB and if they screw with them, I won't care too much.
I saw Sako's (SSV3's) post on making Paella and it looked delicious. It also had a lot of ingredients that I thought my wife would love. Looked at a bunch of different links and came across Tyler Florence's recipe on Food Network.
http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-paella-recipe.html
Mise en place:
First I marinated the chicken in a little olive oil, Paprika, Oregano, and S&P. After an hour, I browned it up just to start the cooking. Set that aside.
Browned up the Chorizo. I used Mexican Chorizo. The Spanish version is more firm...
So I added some linked sausage too. Set that aside.
Sauteed some onion, garlic, bell pepper, and parsley...
Added some crushed tomatoes...
And then added the Arborio rice. Stir fried this a little.
Added chicken stock, white wine, and the saffron (expensive stuff), and brought this up to a simmer.
By this time, my pan wasn't big enough. Got another pan up to heat and then split it between the two. Added the seafood. Shrimp, Split Lobster Tails, Clams, and Mussels.
Let that steam to cook the seafood and finish the rice.
Served with a little fresh parsley and some fresh lemon juice.
This was good. Not great, not bad, but good. It was also a hell of a lot of work. Next time Insuk complains about how much work it is to make Korean food, I am going to remember this.
It took the rice longer to cook then advertised, so that made the seafood a little over done.
If I made it again, I'd probably add a little chili flake to give it a little heat. And I think I might make the rice separately, then pour the rest over the top.
Thanks for the ideas...
I saw Sako's (SSV3's) post on making Paella and it looked delicious. It also had a lot of ingredients that I thought my wife would love. Looked at a bunch of different links and came across Tyler Florence's recipe on Food Network.
http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-paella-recipe.html
Mise en place:
First I marinated the chicken in a little olive oil, Paprika, Oregano, and S&P. After an hour, I browned it up just to start the cooking. Set that aside.
Browned up the Chorizo. I used Mexican Chorizo. The Spanish version is more firm...
So I added some linked sausage too. Set that aside.
Sauteed some onion, garlic, bell pepper, and parsley...
Added some crushed tomatoes...
And then added the Arborio rice. Stir fried this a little.
Added chicken stock, white wine, and the saffron (expensive stuff), and brought this up to a simmer.
By this time, my pan wasn't big enough. Got another pan up to heat and then split it between the two. Added the seafood. Shrimp, Split Lobster Tails, Clams, and Mussels.
Let that steam to cook the seafood and finish the rice.
Served with a little fresh parsley and some fresh lemon juice.
This was good. Not great, not bad, but good. It was also a hell of a lot of work. Next time Insuk complains about how much work it is to make Korean food, I am going to remember this.
It took the rice longer to cook then advertised, so that made the seafood a little over done.
If I made it again, I'd probably add a little chili flake to give it a little heat. And I think I might make the rice separately, then pour the rest over the top.
Thanks for the ideas...
