Spain inspired dinner
Paella is so good and there are so many different combinations - a dish you can definitely have fun with!! I will start this by saying this dish requires patience and time. When I first made this I was so rushed and annoyed the rice wasn’t softening, but it will!!
Makes: 6 to 8 servings| Active Time: 15 mins | Total Time: 1 hour | gluten free & dairy free
1/4 c cilantro
1 jalapeño, chopped
Pink salt to taste
1 yellow onion, chopped
2 tbsp minced garlic or 5 garlic cloves
1 red bell pepper, chopped
1/2 tbsp smoked paprika
2 pinches saffron threads
1/2 c dry white wine - I used Chardonnay
2 c rice - I used organic long grain brown
4 c vegetable broth
1 bundle of asparagus
Shrimp, mussels and octopus- really up to you! I did 8 shrimp, 1 pound octopus and 1 pound mussels.
Heat 2 tbsp olive oil, add onion, bell pepper and garlic until soft in a 15 inch or larger paella pan. Add in paprika and let simmer for 2 minutes. Slowly pour in wine, stirring constantly until it’s almost evaporated. Add rice, make sure it is fully coated and cook until it starts to turn translucent. Stir in veg broth and saffron - you want the mixture to boil for at least 5 minutes and then reduce heat, cover and let cook until rice is soft. If the water evaporates but rice isn’t done, add 1c water.
While the rice cooks - in separate pot boil water, add octopus for 1 minute and set aside. In a pan with olive oil add shrimp, season with smoked paprika, cook for 1 minute and set aside. Do the same for octopus to give it a charred taste. Add asparagus to the pan, cook until charred. In a blender, purée jalapeño, cilantro, 1 lemon and 1/4 c olive and set aside.
Once rice is cooked - tuck mussels into the rice mixture and cover with lid. Let the mussels cook for 14 minutes, discard any that do not open. Add the jalapeno/cilantro oil to the rice. I like to pour some into the mussels for added flavor. Remove from heat - add in asparagus, shrimp , octopus, cover and let simmer and liquid absorb, about 20 minutes. Garnish with cilantro or parsley and serve.