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!
- 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
- 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.
- 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.
- Stir in peas and tomatoes. Arrange prawns and mussels on top. Cover and cook until muscles open and shrimp turn pink.
- Garnish with fresh parsley and lemon wedges.
Hope you try this recipe, it's a good one!
Till next time,