Paella! Funny to think this is what we made from an "empty" fridge. We are officially empty after this. This recipe is a little bit of Alberto Herraiz's and Mark Bittman's paella recipes. We didn't really measure anything, and it turned out great!
1 finely chopped onion
1 cup sliced sweet peas
2 jalapenos, deseeded
1 quart homemade chicken stock and about 6 shrimp skins and about 10 strands of saffron
make a paste of about 3 tablespoons parsley, 2 cloves garlic, and 4 sprigs of thyme
1/2 cup white wine
1 1/2 cups chopped tomato sauce
about 1 cup sliced squid
1 cup short grain rice
1 teaspoon paprika
1 salmon filet
6 peeled shrimps
Saute the onions until translucent. Add the peppers, squid, tomatoes, and white wine. Simmer for about 10 minutes until pretty thick and half the liquid is gone. Then add your rice and peas. Stir to evening coat, and then flatten it out. Add the stock. Spoon in the parsley paste. Don't stir it! We poured in the entire quart and simmered it for about 15-20 minutes until all the liquid was gone. Tuck in your shrimps and the salmon. Lid the paella for 10 minutes. Garnish with lemons and parsley.
Covering it finishes the cooking and the rice gets kind of fluffy. From reading many articles about paella, we learned that good paella has a crust at the bottom called soccarat. We accomplished a terrific crust! We also garnished our plate with a crispy salmon skin by frying it up with butter and olive oil. Yum!!
Next stop, San Diego! Seafood!!!!