Weeknight Paella

Not an authentic paella by any means, this shortcut, weeknight version is a very flavorful one-pot solution for a change from the ordinary. Long lasting ingredients you’re likely to already have at home like frozen peas, or the classic frozen peas and carrots mix, shrimp and scallops from the freezer, onions, tomato paste and rice make this really easy to pull together without too much extra shopping. Woot!

This recipe does call for Spanish chorizo. I specified Spanish because Mexican chorizo will not work here. If you can’t find Spanish chorizo, something like italian hot sopressata will make a better substitute.

Whether you opt for larger portions as the whole meal, or lighter portions with a salad or assortment of veggies (such as cherry tomatoes, olives, almonds), grab a bottle of red wine, turn on your favorite latin music and enjoy this meal as a little vacation from the daily grind.

Ingredients:

• 3 C Your favorite stock (preferably chicken, veggie, or fish)

• 1 pinch Saffron threads, crushed - or 1/4 tsp ground turmeric

• .5 link Spanish chorizo* (see above for substitutes), sliced in .25” rounds

• 1.5 LB Shrimp, raw - peeled and deveined (defrosted and blotted dry)

• .5 LB Sea scallops (defrosted and blotted dry)

• 1 Onion (small) or shallot, finely diced

• 3 Cloves garlic, crushed and minced

• 1.5 C Short or medium grain rice

• .5 C White wine

• 1 Can Diced tomatoes (14.5 oz can, drained)

• 1 C Peas or peas & carrots mixed (defrosted)

• 1 Bay leaf

• 1 pinch Red pepper flakes

• Olive oil for the pan

• Salt & pepper, to taste

• 1 TBSP Pernod, Ricard or anise/licorice type liqueur

Method:

Heat the stock with the saffron or turmeric, in the microwave or in a saucepan over moderate heat. Cover and reserve.

In a shallow, heavy-bottomed pan with a lid (such as a saute pan) heat about a tablespoon of olive oil over medium heat. Brown chorizo, remove from pan, blot on paper towel and reserve.

Remove all but a small amount of the seasoned oil from the pan. Add another dash of olive oil, raise the heat to medium-high and saute the shrimp until about 3/4 cooked through. Season with salt and pepper, remove from pan, and blot on paper towel.

Next, sear scallops browning each side for 1-1.5 minutes per side, seasoning each side with salt and pepper. Remove from the pan.

Add a good dash of olive oil to the pan, and reduce heat to medium. Add onions and soften until they begin to turn translucent; add garlic and heat about 30 seconds more. Add rice and coat with oil, onions and garlic. When the grains become slightly translucent, add the peas (or peas and carrots), diced tomatoes, bay leaf, red pepper flakes, white wine and 2.5 cups of the warm stock. Season with salt and pepper, and increase heat to medium-high. Bring just to a boil, stirring. Cover the pan and reduce heat to low, cooking for about 15 minutes - until almost all of the liquid is absorbed. If the rice looks dry already at this point, add the remaining stock.

Arrange shrimp, scallops and chorizo on the surface of the rice. Cover and continue to heat the pan over low heat for another 8 minutes. Remove from heat, uncover, and sprinkle with Pernod.

Makes 4 Servings