Paella
adapted from the
Complete Gluten-Free Cookbook

Ingredients

Sofrito

• 1 tbs. EVOO
• 2 oz. cooked ham, diced
• 1 onion, diced
• 1 clove garlic, minced
• 1 green bell pepper, diced
• 1 large tomato, chopped

Base

• 8 oz. garlic-smoked pork sausage
• 2 cups long-grain brown rice
• 1 tsp. salt
• 1/4 tsp ground saffron
• 1/2 tsp. cumin
• 1 tbs. dried parsley
• 1 tsp. thyme
• pinch cayenne pepper
• 4 cups boiling water
• 12 oz. white raw shrimp, peeled
• 2 boneless skinless chicken breast, cubed
• 1 cup frozen peas
  

Directions

1. Prepare the sofrito: In a skillet, heat olive oil over medium heat. Add ham and cook, stirring, for 2 or 3 minutes, or until browned. Add onion, garlic, green pepper and tomato; cook, stirring constantly, for 8 to 10 minutes, or until most of the liquid has evaporated and mixture is thick enough to hold its shape on a spoon. Set aside.
2. Prepare the base: With a fork, prick sausage in several places. Place in a saucepan with enough cold water to cover. Bring to a boil over high heat. Reduce heat ot low and simmer gently for 5 minutes, or until no longer pink inside. Drain on paper towels. Slice in 1/4-inch thick rounds. Set aside.
   
3. In Paella pan, (If you don't have one of these you can use a 14-in. oven proof skillet that is at least 2-in. deep or two smaller skillets.) combine sofrito, rice, salt and spices. Pour in boiling water and return to a boil over high heat, stirring constantly. Remove pan from heat. Arrange shrimp, chicken, and sausage on top of rice and sprinkle dish with peas.
   
4. Bake, uncovered in a 400 degree oven for 30 to 45 minutes, or until liquid has been absorbed and rice is tender. Cover loosely with foil or a lint free towel and let stand for 5 minutes. Serves 6.

Note: The key to making Paella is ensuring that the rice cooks enough, while the seafood and meats do not over cook. You must watch it carefully during the last 15 minutes of cooking. Unfortunately, I have had experience with it coming out perfect for one meal and dry for another.

French Green Beans with Toasted Almonds

Ingredients

• 2 (16-oz) packages of frozen french cut green beans, defrosted
• 2 tbs. EVOO
• 1/2 tsp. kosher salt
• 1/2 tsp. garlic salt
• 1/4 tsp. pepper
• 1/4 cup toasted sliced almonds
• handful of fresh Italian flat-leaf parsley, chopped

Directions

1. Heat EVOO over medium heat. Add green beans, salt and pepper. Cook for 7 minutes, stirring occasionally. Sprinkle with almonds and parsley. Serves 6.

The complete meal...




Random Facts:

• I enjoy running. It helps relieve stress.
  
• I am still obsessed with Julia Child. I'm currently reading Backstage with Julia.
  

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