Paella

We love paella and when one of my college besties was able to visit and it was her birthday, we had good reason to celebrate! Its such a fun dish for a dinner party because it’s not too difficult and I was able to make it while everyone else hung out in the kitchen with me and snacked on Spanish cheeses and charcuterie. Some good Rioja was also enjoyed and DJ Johnny found some fun Spanish background music : )

What you need:

• 1 pound chorizo sausage links, sliced into 1/4 thick rounds

• 2 tbsp olive oil

• 1/2 yellow onion, chopped

• 3 large cloves garlic, minced

• 1/2 cup parsley, chopped, 1/8 cup reserved for garnish

• 2 tsp salt

• 1 tsp black pepper

• 2 tsp chili powder

• 2 tsp smoked paprika

• 1/4 tsp turmeric

• 1 red pepper, chopped

• 1 green pepper, chopped

• 1 tomato, chopped

• 2 cups white rice

• 4 cups chicken stock

• 1.5 lb shrimp (I like to use 12-15 ct skin on)

• 4 cups chicken stock

• Pinch of saffron (1/4 tsp)

Heat half the olive oil in a large paella pan or skillet over medium heat. Add the sliced chorizo and sauté until browned. Transfer to a bowl or plate and set aside. In the same paella pan or skillet, heat remaining tablespoon of olive oil over low heat. Add onion, garlic, peppers and tomato continuing to sauté for 3-5 minutes. Now add all of your spices except the saffron and reserved 1/8 cup of parsley. Sweat for 2-3 minutes longer, stirring frequently. You’ll want the vegetables to become tender, but not to brown, so be sure to use low heat.

When veggies have softened add your 2 cups rice and stir with the onion mixture until coated. Add 4 cups of chicken stock and your pinch of saffron. Bring to a boil then reduce to simmer for 15 minutes on medium/low heat. Don’t stir!

Lastly, add the cooked chorizo gently placing it into the rice and layer the shrimp on top. Gently tap the pan to allow the rice and liquid to settle. Cover and cook for 15 minutes longer.

When the paella is finished, the rice will be fluffy and moist. Turn up the heat to medium/high for about 1-2 minutes to let that yummy crust form on the bottom of the pan. I like to add about 2 tbsp melted salted butter to the top of the shrimp because it looks and tastes good. Garnish with remaining parsley.

Green Goddess(ish) Sauce

This isn’t exactly Green Goddess Dressing though its got quite a few similarities. This is a zesty and bright sauce that will be delicious for topping salads, dipping vegetables, or spreading on wraps or sandwiches, it would make a good condiment for tacos. Today we are using it as a dipping sauce for my “Spring Rolls.”

What you need:

1/2 cup sour cream

1/2 cup Greek yogurt

1/2 ripe avocado

1 tsp salt/pepper

Zest of 1/2 a lemon

Juice of 1 lemon

One shallot, peeled

2-3 cloves roasted garlic (skin on in oven for 15 minutes at 400, then peel)

1/2 jalapeño pepper, no seeds

1/2 cup (loosely packed) each of basil, parsley, and cilantro

Put all ingredients in a blender until smooth. The flavors will meld together nicely after a few hours in the fridge so I like to make it ahead of time. It will be tasty for a few days but I’d toss it after that. Leave the pepper out if you don’t like heat, but we are a spicy family. Enjoy!

I love spring rolls for a light and healthy lunch and they are safe for the gluten free members of my family. For these, I simply filled them with roasted asparagus, diced rotisserie chicken, radishes, and butter lettuce. Spring rolls are delicate but once you get the hang of it, they are super easy. Just follow the package directions and you’ll be fine : )

One Dish Salmon and Spring Vegetables

I have shared this salmon glaze before and I changed it up just by adding a bit of lemon zest and juice to make it brighter and give it more dimension. Over the winter I used rosemary and thyme but parsley felt brighter and more “spring-timey” for today. This weeknight meal is heavy in our rotation because it’s mild enough for the kids, they actually love this salmon, and still interesting enough for Mom and Dad. It couldn’t be an easier meal to prepare.

what you need:

1/4 cup olive oil

1/4 cup marmalade ( I recommend Bon Maman)

1/2 tsp salt and pepper

1 tsp dried parsley

zest and juice from half a lemon

fresh ground salt and pepper

Whisk first 5 ingredients together in a large glass measuring cup. Preheat oven to 400 and bring salmon out of the refrigerator to bring to room temperature (not more than 20 minutes in advance). Clean, peel, and/or chop your vegetables. Line a baking sheet with parchment paper and place carrots and radishes on the pan. Sprinkle with salt and pepper and bake for about 10-15 minutes until half way cooked. Remove pan from the oven and place salmon and asparagus on the pan and sprinkle salt and pepper on the fish and asparagus. Drizzle glaze evenly over top of the salmon and vegetables. Put back in the oven until fish is cooked through (about 10-12 minutes). Enjoy 😊.