Weekends are special right now (one could argue they always are... but I mean culinary-wise). We are working like crazy during the week, eating good, but fast prepared stuff. During the weekend, we take the time to impress each other with amazing food.
In Quebec we have a very popular chef whose name is Ricardo. I personally tried many of his recipe and always found them delicious (even though sometimes he pushes a little on the fresh stuff... not everyone has a farmers' marker in their back yard!!!). It's then no surprise that when I decided to cook Paella I found a good recipe on his website.
The original recipe is here. But I also decided to copy my version :).
I fried a little piece of chicken (maybe the equivalent of a small breast) that I cut before in bite size portions. I salted and grounded some pepper and waited until brown. I put aside and add 1 yellow bell pepper and 1 big onion, diced. I also add 3 pieces garlic, finely chopped (we loooooooove garlic!) and a teaspoon of smoked paprika. Then I waited 5-7 minutes until the vegetables were tender and I add a couple of pinches of saffron.
I deglaze with half a cup of wine (125 ml), let it simmer for a couple of minutes, and added 330 ml chicken broth and brought to a boil. I sprinkled in 2 cups of arborio rice and continued cooking over high heat until the broth was completely absorbed. I then added another 670 ml of broth (no need to be extra-precise here: the recipe calls for 1 liter total, a third to begin with and two third afterwards...), the cooked chicken and 2 big tomatoes, seeded and diced (I used one tomato and a left over of tomato diced in a box). I let it cook gently for about 20 minutes or until the rice was tender but still al dente, stirring occasionally. Five minutes before the end, I add half a cup of frozen peas, 1 cup of mixed frozen seafood (unfrozen) and 2 chorizo sausages, sliced and fried on the side.
It was delicious!!! :)
In Quebec we have a very popular chef whose name is Ricardo. I personally tried many of his recipe and always found them delicious (even though sometimes he pushes a little on the fresh stuff... not everyone has a farmers' marker in their back yard!!!). It's then no surprise that when I decided to cook Paella I found a good recipe on his website.
The original recipe is here. But I also decided to copy my version :).
I fried a little piece of chicken (maybe the equivalent of a small breast) that I cut before in bite size portions. I salted and grounded some pepper and waited until brown. I put aside and add 1 yellow bell pepper and 1 big onion, diced. I also add 3 pieces garlic, finely chopped (we loooooooove garlic!) and a teaspoon of smoked paprika. Then I waited 5-7 minutes until the vegetables were tender and I add a couple of pinches of saffron.I deglaze with half a cup of wine (125 ml), let it simmer for a couple of minutes, and added 330 ml chicken broth and brought to a boil. I sprinkled in 2 cups of arborio rice and continued cooking over high heat until the broth was completely absorbed. I then added another 670 ml of broth (no need to be extra-precise here: the recipe calls for 1 liter total, a third to begin with and two third afterwards...), the cooked chicken and 2 big tomatoes, seeded and diced (I used one tomato and a left over of tomato diced in a box). I let it cook gently for about 20 minutes or until the rice was tender but still al dente, stirring occasionally. Five minutes before the end, I add half a cup of frozen peas, 1 cup of mixed frozen seafood (unfrozen) and 2 chorizo sausages, sliced and fried on the side.
It was delicious!!! :)
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