Paella

Ingredients

• 3 tablespoons extra-virgin olive oil, 2 turns of the pan
• 3 cloves garlic, crushed
• 1/2 teaspoon crushed red pepper flakes
• 2 cups arborio white rice or brown rice
• 1/4 teaspoon saffron threads
• 1 bay leaf
• 3 chicken broth 
• 1 cup of clam juice
• 4 sprigs fresh thyme
• 4 chicken  thighs
• Salt and freshly ground black pepper
• 1 red bell pepper, seeded and chopped
• 1 medium onion, chopped
• 3/4 pound chorizo, casing removed and sliced on an angle
• 10 to 15 medium sized shrimp with the shell on
• 10 to 15 mussels or clams, cleaned
• 1/4  cup frozen peas
• 2 lemons zested

Garnish:

• 1/4 cup chopped flat-leaf parsley
• Lemon wedges
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In a very wide pan, over medium high heat, add 2 tablespoons extra-virgin olive oil, put in crushed garlic, chopped onions, julienned red peppers red pepper flakes, add rice and saute 2 or 3 minutes. Add saffron threads, bay leaf, broth, clam juice, thyme and bring liquids to aboil over high heat. Cover the pan with lid or foil and reduce heat to simmer.

In a separate nonstick skillet, over medium high heat brown chicken on both sides in 1 tablespoon extra-virgin olive oil. and then put in to paella pan to continue cooking  Season chicken with salt and pepper. Add chorizo to the pan and cook 2 minutes more. Remove pan from heat.

After about 13 minutes, add shellfish to the rice pan, nesting them in cooking rice. Pour in peas, scatter lemon zest over the rice and seafood, then cover the pan again. Arrange cooked chicken and peppers, onions and chorizo around the pan. Top with parsley, and serve with wedges of lemon. 

Salmon and Sprouts Salad

Ingredients

1 can of salmon

1 cup of broccoli or radish sprouts. 

(home grown or store bought)

1/4 red onion or a small shallot chopped

1/2 cup of cherry tomatoes cut in half

3 sliced radishes (optional)

1/2 tbsp White balsamic vinegar

1 tsp of dijon mustard

1/2 tsp of honey

Olive Oil

Mix salmon,sprouts, tomatoes, radishes and chopped onions in a bowl. Blend the honey and mustard with vinegar, add to the bowl and drizzle olive oil to taste. Season with salt and pepper.

Benefits of broccoli sprouts

http://www.hopkinsmedicine.org/press/1997/sept/970903.htm

Calamari with Pimenton El Angel

Ingredients

3 squids cleaned and sliced

Pimenton El Angel to taste (Spanish smoked paprika)

2 tbsp of chopped parsley

1 splash of white wine

1 crushed and chopped garlic clove

1 tsp of lemon zest

Olive oil

Fry the squid in olive oil in medium high heat until sides turn light golden brown. Add garlic, lemon zest and sprinkle with Pimenton El Angel, lower the heat to medium cook for 1 more minute. Deglaze with a splash of white wine and sprinkle with chopped parsley.

Birthday Bay Scallops Gratin

Ingredients

• 6 tablespoons unsalted butter, at room temperature
• 6 large garlic cloves, minced
• 2 medium shallots, minced
• 2 ounces thinly sliced prosciutto di Parma, minced
• 4 tablespoons minced fresh parsley, plus extra for garnish
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons Pernod (optional)
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 6 tablespoons good olive oil
• 1/2 cup panko (or breadcrumbs)
• 6 tablespoons dry white wine
• 2 pound fresh bay scallops
• Lemon, for garnish

Preheat the oven to 425 degrees F. Place 6 (6-inch round) gratin dishes on a sheet pan.

To make the topping, place the butter in the bowl of an electricmixer fitted with the paddle attachment (you can also use a hand mixer). With the mixer on low speed, add the garlic, shallot, prosciutto, parsley, lemon juice, Pernod, salt, and pepper and mix until combined. With the mixer still on low, add the olive oil slowly as though making mayonnaise, until combined. Fold the panko in with a rubber spatula and set aside.

Preheat the broiler, if it's separate from your oven.

Place 1 tablespoon of the wine in the bottom of each gratin dish. With a small sharp knife, remove the white muscle and membrane from the side of each scallop and discard. Pat the scallops dry with paper towels and distribute them among the 3 dishes. Spoon thegarlic butter evenly over the top of the scallops. Bake for 10 to 12 minutes, until the topping is golden and sizzling and the scallops are barely done. If you want the top crustier, place the dishes under the broiler for 2 minutes, until browned. Finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley and serve immediately with crusty French bread

Recipe from The Barefoot Contessa