First stop was the seafood; clams, mussels, and shrimp.
Next, we found some lovely red, pink, orange, yellow and purple-striped mini heirloom tomatoes and thought, "these will make the perfect side dish for that paella."
Then we threaded a twisty oddessy through the market, stopping at all the spice shops collecting paella essentials, especially saffron.
(A brief detour to get hombows for tomorrow's lunch and to grab some great flavored orzo)
We were about to head out for lunch when we realized we forgot the sausage! We raced back up the market steps to the sausage folks for 2 Portuguese links!
Finally lunch at Anthony's, stopping to peek at all the jellyfish in Elliot Bay as we walked along the waterfront. We saw a couple of monsters!
It was a lovely way to spend a summer afternoon.
So here's our version of Paella
2 links of sausage (we used Portuguese linguisa)
1 Tbsp olive oil
1/2 sweet onion, peeled and diced
1/2 red onion, peeled and diced
1/2 yellow bell pepper, diced
1/2 green bell pepper, diced
4 large cloves of garlic, minced
1 small zucchini, peeled and diced
1 yellow summer squash, peeled and diced
2 cups arborio rice (or any short grain rice)
1 cup dry white wine
1 quart chicken broth
1/2 tsp paprika
1/4 tsp ground turmeric
1/4 tsp saffron threads, crumbled
Salt and Pepper
1 lb small shrimp, shelled (save heads and shells for stock for soups!)
1 lb small clams
1 lb small mussels
(*the seafood combination can vary to suite your taste. Other ocean yummies that work well are white fish and scallops)
1/4 cup green onions, slivered
Lemon wedges
(Veggie version: A. Substitute a good veggie sausage for the meaty sausage.
B. Omit seafood, Add 1 can of diced tomatoes instead.
C. Use veggie broth instead of chicken broth
D. Add quartered button mushrooms to give it more umph.)
1) In a large pan, brown sausages on all sides, 3-5 minutes. Transfer to board to cool.
2) Reduce heat, add olive oil to pan. Add onions and peppers. Cook until onions are limp (4-5 min).
3) Then add garlic, squashes, and rice. Cook until rice begins to turn opaque (2-3 min)
4) Stir in wine, broth, paprika, turmeric, and saffron. Bring to boil over higher heat and then reduce to simmer, uncovered, until rice is tender (15-18 min). Stir once or twice during cooking process. Season with salt and pepper.
5) While rice cooks, rinse and drain seafood. Cut sausage into diagonal slices.
6) Carefully stir shrimp and sausages into the rice mixture. Arrange mussels and clams on top of rice. Cover pan with lid (or foil). Cook until rice is tender, shrimp is opaque, and shellfish have popped open. (7-8 min)
7) Sprinkle with green onions. Garnish with lemon wedges.
We served this up with a dish of heirloom tomatoes, a bowl of seasoned rainbow radishes, and a platter of summer fruits. It was Divine!
The heirloom tomatoes!
1) In a large pan, brown sausages on all sides, 3-5 minutes. Transfer to board to cool.
2) Reduce heat, add olive oil to pan. Add onions and peppers. Cook until onions are limp (4-5 min).
3) Then add garlic, squashes, and rice. Cook until rice begins to turn opaque (2-3 min)
4) Stir in wine, broth, paprika, turmeric, and saffron. Bring to boil over higher heat and then reduce to simmer, uncovered, until rice is tender (15-18 min). Stir once or twice during cooking process. Season with salt and pepper.
5) While rice cooks, rinse and drain seafood. Cut sausage into diagonal slices.
6) Carefully stir shrimp and sausages into the rice mixture. Arrange mussels and clams on top of rice. Cover pan with lid (or foil). Cook until rice is tender, shrimp is opaque, and shellfish have popped open. (7-8 min)
7) Sprinkle with green onions. Garnish with lemon wedges.
We served this up with a dish of heirloom tomatoes, a bowl of seasoned rainbow radishes, and a platter of summer fruits. It was Divine!
The heirloom tomatoes! 
No comments:
Post a Comment