Wednesday, May 6, 2009

What's cookin?


Today I'm participating in a double post for Tablescape Thursday hosted by Susan @ Between Naps on the Porch and Gollum @ Designs by Gollum.




Can you take a guess what's in the pot? This is my favorite pot and it's a big one! It's 18 quarts. You know, here at the Cottage I cook for an army everyday!




Do you like Paella? I found this stove top recipe which turned out wonderful. I don't have a paella pan big enough for my family, but I doubled this recipe, cooked it in my giant pot and it was perfect.



Too bad there's no scratch and sniff on the computer. But trust me, the aroma is to die for.


I served this with a Sauvignon Blanc from a local Temecula winery.



I hope this passes for a tablescape. My kids were clamoring in the kitchen, so I only had time to take pictures of one setting. My DH wishes everyday were Foodie Friday!


Lorna's Paella


INGREDIENTS

  • 4 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 4 ounces Spanish chorizo sausage or Portuguese linguica cut into pieces
  • 2 skinless, boneless chicken breast halves - cut into 1 inch cubes
  • 2 C long grain rice
  • 4 cups chicken broth
  • 1/2 cup white wine
  • 1 sprig fresh thyme
  • 1 pinch saffron or 1/2 t. cumin
  • salt to taste
  • ground black pepper to taste
  • 2 tomatoes, seeded and chopped
  • 1/2 cup frozen green peas
  • 12 large shrimp, peeled and deveined
  • 1 pound mussels, cleaned and debearded
  • 1/4 cup chopped Italian flat leaf parsley
  • 8 slices lemon, for garnish






DIRECTIONS
  1. Heat olive oil in large pan over medium heat. Add in onion, garlic and pepper; cook and stir for a few minutes. Add chorizo sausage and diced chicken. Add rice; cook for 2 to 3 minutes. Stir in stock, wine, thyme leaves, and saffron. Season with salt and pepper. Bring to a boil, reduce heat to low, cover and simmer for 15 minutes; stir occasionally.
  2. Taste the rice, and check to see if it is cooked. If the rice is uncooked, stir in 1/2 cup more stock. Continue cooking, stirring occasionally. Stir in additional stock if necessary and cook until rice is done.
  3. Stir in peas and tomatoes. Arrange prawns and mussels on top. Cover and cook until muscles open and shrimp turn pink.
  4. Garnish with fresh parsley and lemon wedges.



Hope you try this recipe, it's a good one!



Till next time,

24 comments:

Chandy said...

It's gorgeous Lorna and delicious too! I will have to try that since I have a big pot, too! ;-)

Mine will be up at Texas midnight!

marty39 said...

What a great recipe. It passes for a tablescape to me. The recipe sounds so good, I will definitely give it a try. Hugs, Marty

Kammy said...

HI Lorna,
I bet you have lots of big pots, lol ! Your dish looks wonderful and
I bet the kids could hardly contain themselves..."mom is taking pictures again"....
Thanks for sharing and great idea
to combine Thursday and Friday together !
Hugs ~ Kammy

Barb @ GritsandGlamour said...

Oh Lorna this is one of my favorite dishes, I have copied and pasted the recipe. I wish I could reach right thru the screen and get me a big bowl full. I need some comfort food tonight. What a lovely dinner. I loved your hubby's cooment about Foodie Friday. Too cute! Thanks for sharing, Barb

ellen b said...

What a fabulous looking dish!!

Terry said...

Oh Lorna what a divine table you set and my taste buds were already watering as soon as I saw the first photo.
Excellent post .thank you for an easy to do recipe .
Looking forward to trying it out .
May you have very Happy Mother's Day !

xinex said...

Hmmmm yummy! And so easy to make!...Christine

Melissa Marie said...

I recognized that winery as soon as I saw it! I grew up in Lake Elsinore and lived in Temecula until I moved to Texas last year. ;) Oh how I miss the days of shopping around Granny's Attic in Temecula. ;) Your dish looks delicious and your setting is beautiful. :) Have a very Happy Mother's Day!

Allidink said...

When I was in highschool I went to Spain and one night we had a culture dinner where we had traditional dishes. We had a giant paella! Three men had to carry it! The pan was like 3 feet across in all directions. I couldn't believe it! Taylor's dad tried to make it once and the pan was overflowing! As a consequence it didn't turn out that great haha.

All the best,
Allison

KBeau said...

That looks delicious.

Mid-Atlantic Martha said...

Oh My! Yes! This does look wonderful!

Susan @ A Southern Daydreamer said...

oh yum! Happy Tablescape Thursday and Foodie Friday ~ Susan

Janie's World said...

MMMM, that looks so yummy! I've never had Paella. We are going to Spain in July and since that is their claim to fame, I will be trying it! Yours sounds so good that I just might make it before I go!

Kim @ Manning Family Tree said...

I too have never had Paella. But it does indeed look yummy. I may have to give your recipe a try someday. Thanks for sharing.

Candy said...

Keepin' the family happy...glad they let you get one shot in.

Cheers,
Candy

laurie @ bargain hunting said...

I don't know how you do it! I would be amazed that you could find the time to heat up a can (it would have to be a big can) of soup! But this looks like something that would be served in an elegant restaurant! laurie

Robin said...

Oh yum....paella!


Have a beautiful day.

Susan @ A Southern Daydreamer said...

Happy Foodie Friday! Have a great Mother's Day ~ Susan

bj said...

Sounds fabulous ...
Happy day, bj

Gollum said...

Paella! I love it--thank you so much for this recipe. Your pictures are awesome. I agree; if they were "scratch 'n sniff" we would all be beating a path to your door! Have a lovely weekend!

Shirley said...

I've been wanting to try making paella for the longest time. This recipe sounds devine.

imjacobsmom said...

Yum! This recipe sounds great! I love Paella! ~ Robyn

Lori E said...

This is sure to be crowd pleaser. I love the look of it even though I don't eat shellfish. More for my family.

June said...

Hi, Lorna
Been gone for some days from the blogland, Glad to see the delicious exotic recipe. I will definitely give it a try this weekend.
As a rice eater, I want to give you a tip for cooking rice:
soak rice in water for 3 of 4 hours before cooking. Hope it could be of help next time.

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