Paella

INGREDIENTS


2 lbs seasoned yellow rice (arroz amarillo)
1 lb mussels (tahong)
1 lb cooked clams (almejas)
1 lb shrimp, cleaned
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
8 ounces Spanish chorizo, cut into 1/4-inch-thick rounds

43 ounces tomato sauce
A hint of Tabasco sauce
3/4 cup pimiento, sliced
3 medium onions, diced
1 head garlic, minced
spanish saffron
3 to 4 cups water
1/4 cup olive oil
salt and ground black pepper to taste

OPTIONAL

1/2 lb fresh squid, cleaned 

8 pieces medium crabs, cleaned
2 medium, ripe tomatoes (about 12 ounces)
1 cup chunk pineapple
red bell pepper, sliced

DIRECTIONS

1. Place the shrimp in a medium bowl, add 1/4 teaspoon of the paprika, and season with salt and pepper. Toss to combine and refrigerate.
2. Place the chicken in a medium bowl and season generously with salt and pepper; set aside.

3. Combine seasoned yellow rice and water and soak for 3 hours.

4. Heat a 15-inch paella pan or deep iron skillet, cover, and heat until hot, about 2 minutes. 

5. Add the chorizo to the pan and cook, stirring occasionally, until the sausage is starting to brown and the fat is rendered, about 2 to 3 minutes. Using tongs or a slotted spoon, transfer the chorizo to a large bowl; set aside.
6. There should be a thin layer of rendered fat in the pan. If there’s not enough, add 1 to 2 tablespoons of olive oil. Add the seasoned chicken to the pan in a single layer, cover, and sear, stirring occasionally, until both sides of the chicken pieces are golden brown, about 6 minutes total. Using tongs or a slotted spoon, transfer the chicken to the bowl with the chorizo; set aside.
7. Add the onion to the pan, season with salt and pepper, close the grill, and cook, stirring occasionally, until softened, about 5 minutes, adjusting the heat as needed so that the onions don’t burn. Add seafood and cook until juices come out. Add the garlic, remaining 3/4 teaspoon paprika, and saffron, stir to combine, and cook until fragrant, about 30 seconds.
8. Add the reserved tomato pulp and juice and cook until the mixture has slightly darkened in color, scraping up any browned bits from the bottom of the pan, about 3 minutes. Add the rice and measured salt and stir to coat in the tomato mixture.
9. Add the broth and stir to combine. Arrange the rice mixture in an even layer. Distribute the reserved chorizo and chicken over the rice, adding any accumulated juices from the bowl. (Do not stir the rice from this point on.)
10. Cover and bring the mixture to a lively simmer. Continue to simmer, checking occasionally, until the rice grains have swelled, most of the liquid has been absorbed, and the rice begins to make a crackling sound, about 12 minutes. Adjust the heat as needed to maintain a lively simmer.
11. Arrange the reserved shrimp and the shellfish (hinge-side down) in the rice, nestling them slightly. 12. Cover and cook until the shellfish have opened, the shrimp are just cooked through, and the rice is tender but still al dente, about 10 to 12 minutes.
13. Remove the pan from heat, cover with foil, and let stand for 5 minutes. Before serving the paella, discard any unopened shellfish and sprinkle the dish with the parsley. Serve with the lemon or lime wedges.

Cuban Black Beans and Rice

INGREDIENTS:


1 & 1/2 cups black beans, dried
1/4 cup olive oil for sautéing
2 & 1/2 cups onion, diced
2 & 1/2 cups green pepper, seeded and diced
4 cloves garlic, crushed and chopped
3 teaspoons cumin, ground
1 teaspoon oregano
1 bay leaf
3 tablespoons white vinegar
2 tablespoons tomato paste
2 teaspoons salt
1/2 teaspoon pepper
4 &1/2 cups chicken stock
3 cups long grain white rice


DIRECTIONS

1. Cover the dry beans with about four cups water in a two-quart saucepan. DON'T add any salt yet! Bring to a boil, and boil for three minutes. Remove from the heat and let it stand, covered for one hour.

2. Drain and rinse the beans. Add enough water to cover once again and bring to a boil; reduce heat to low, cover and cook until tender, about 40 to 50 minutes. Drain.

3. Rinse the rice with cold water until the water runs clear.

4. Use a large, eight-quart covered stockpot. Sauté the onion and green pepper in the olive oil until tender. Add the garlic, and sauté another minute or two. Add the tomato paste, black beans, oregano, cumin, bay leaf, and vinegar. Cook for about five minutes, stirring gently.

5. Add the chicken stock and the rinsed rice. Bring to a boil, reduce heat to low, cover and cook for about 20-30 minutes – until the rice is fully cooked.

6. Finally, adjust the seasonings by adding salt and pepper to taste. Remove the bay leaf. Serve Hot.

7. For an added treat: Drizzle some olive oil (don't be stingy!) over the rice in the pot, and fluff cooked rice gently with a fork.

8. If plating the rice as a side dish, drizzle a little olive oil over individual servings and garnish with some parsley or cilantro.

Black beans with banana and brown rice

Ingredients:

1 can black beans
1 Tbs red wine vinegar
1/2 banana
1 tsp crushed red pepper
salt and pepper to taste

Combine all ingredients and simmer over low heat for 15 minutes. Serve over brown rice. Enjoy!