Paella… Simpler than You Think

You probably have a few dishes in mind that evoke the “oh no, that’s too complicated” sentiment… Beef Wellington, Risotto, Profiteroles… Paella?


Well, we’re here to tell you that Paella is not actually a difficult dish. AND it’s best whipped up with friends in the kitchen (and a glass of wine, of course). This easy to make version uses chicken chorizo and seafood, and everything can be found right here at the market. Yes, the wine too!

What you’ll need:
3/4lb Shrimp, (21/25 count) peeled and deveined
3/4lb Scallops (10/20 count)
1lb Mussels
1lb Clams
*all seafood sourced from Market Seafood
1 pkg (454g) Chicken Chorizo from Missing Link Extraordinary Sausage
1 each Red & Green pepper, diced from Tomato Man
1/2 cup white onion, diced, from Cherry Pit
1/2 cup artichoke from Innisfail Growers
1/2 cup peas, shucked from Innisfail Growers
1/2 cup tomato, diced from Tomato Man
1/2 cup dry white wine from J. Webb Market Wines (Sarah recommended a perfectly paired Atlantis Albarino)
1/2tsp Saffron from Market Seafood
1 cup Paella rice from Market Seafood
3 cups Chicken stock from Stock & Sauce Co.
Salt, Pepper, and Smoked Paprika, to taste, from Silk Road Spice Merchant

Garnish:
Parsley from Terra Farms
1 lemon from Cherry Pit
A few swigs of Fennel Olive Oil from Soffritto

  1. Preheat frying with about 1 tbsp of olive oil.
  2. Saute onions until lightly brown.
  3. Add the chicken chorizo and cook through. When cooked, set aside.
  4. Add a healthy glug of white wine to deglaze your pan.
  5. Add the rice and saffron, stirring for a minute or two. Stir until wine is absorbed.
  6. Add 2 cups of hot chicken stock, 1/4 cup at a time. If you add cold stock to the pan, it takes much longer for the rice to absorb and keep coming back up to temperature. Heating your stock will ensure this is an easy (and speedy) dish.
  7. Stir rice as you add each 1/4 cup of stock until it is absorbed. This is the best time to pour yourself and your guests a glass of wine. Stir, sip, laugh. Repeat.
  8. Add the last cup of hot chicken stock.
  9. Stir in the cooked chicken chorizo.

10. Arrange the seafood atop the rick, tucking the morsels of deliciousness in every spot you can.

11. Bake in a 375ºF oven for about 15-20 minutes or until the mussels and clams open.

12. Add the peas, artichoke, and tomato and bake for an additional two minutes.

13. Garnish with parsley, lemon wedges, and Fennel olive oil.

14. Bring to the table in the pan and enjoy with friends. And maybe another bottle of wine 😉

atlantis_albarino

This Atlantis Albarino (pronounced Al-bar-ee-nyo) is a grape variety indigenous to Spain. This wine is perfect if you love pinot grigio or sauvignon blanc and you’re looking for something new to try. It is fruitful & refreshing with a crisp and clean finish making it very food friendly, from salads to grilled meats, and especially paella! Plus, it’s only $18.95.

Honey Thyme Glazed Trout

If you’re a fish-lover, there are few things more beautiful than fresh, wild Steelhead trout or a deep red Ahi steak or a glistening halibut filet….. *ahem*  we may be fans of the beauties showcased at Blu Seafood.  There’s nothing quite like perfectly crisped-skin trout fillets; with a flavor so delicate that they really don’t need much to make a delicious (and healthy) dinner.  This recipe is dead simple with only four main ingredients:  a squeeze of orange, and a dollop of honey, and fresh sprigs of thyme, it lets the trout shine and takes all of 12 minutes.  And, with the outstanding selection of ready-made salads and grilling vegetables from Cherry Pit, a complete meal can be whipped together in less time than calling for take-out.

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Market-Sourced Ingredients

1 Steelhead Trout Fillet from Blu Seafood

2 tbsp Honey from Buzz Honey

Fresh Thyme from Terra Farms

Juice of half an Orange from Cherry Pit

Extra Virgin Olive Oil

Sea Salt

Freshly Ground Black Pepper

Your Choice of Prepared Salad or Vegetable Sauté from Cherry Pit

Cherry Pit Salads

Quickly whisk together a mixture of orange juice, honey, fresh thyme, sea salt, and freshly ground pepper.

Rub the salmon with oil and season with salt and pepper. Place in hot pan, skin side down, approximately 6-8 minutes.

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Gently flip and continue to cook for about 3 minutes.  Flip back onto skin side and brush the tops of the fillets with a few remaining minutes of cook time.  *Do not brush skin side of fish with the honey-thyme glaze as this will cause it to burn terribly.  Take care not to overcook the fish.

Serve skin side up over whatever incredibly easy (and yummy) Cherry Pit side you chose to enjoy; serve the remaining glaze on the side.

Trout Collage

Alternatively, if you’re more of a grillin’ kinda gal or guy, this trout can be done on the grill (just be sure to oil the skin well to prevent it sticking to the grates).

Trout

Fish for Good Friday

Snapper 1Whether you observe the Easter holiday, give up something for Lent, or just like to keep it light, whipping up this Hemp Crusted Red Snapper is one heck of a ‘good’ Friday dinner (nuk nuk nuk). With a crisp layer of hemp seeds that have the most delicate nutty flavour, a sweet and zingy sauce, and delicious green beans, this dinner is not just simple, it’s fresh and downright fantastic. And there’s nothing quite like swinging by to see ‘your guy’ at the market for everything you need to delight your taste buds and impress your friends.

Market-Sourced Ingredients:
Serves 4

2 Red Snapper* filets from Blu Seafood

2 Bags of  Green Beans from Gull Valley Greenhouses

Hemp and Almonds from Going Nuts

1 Jar of Maple Mustard from A Taste of Quebec

1 Orange and 1 Lemon from Souto Farms

Baltimore Bay Line Seasoning from The Silk Road Spice Merchant

Flour

Oil

Salt & Pepper

*Halibut, Cod, or Pickerel will also work very well in this recipe.

Snapper 2

Some people are afraid of cooking fish; the skin sticks to the pan, the flesh breaks apart, it’s overcooked.  Oh my!  Take a deep breath, this really is very easy.  Squeeze lemon juice over the snapper, season with salt and pepper, and a dash of Baltimore Bay Line Seasoning from The Silk Road Spice Merchant, you’re well on your way to making this fish your slave.

Snapper 4

Now comes the fun part!  Set up a little ‘station’: a plate with 1/2 cup all purpose flour and another with hemp.  After seasoning both sides of the red snapper, you’ll want to gently place it in the flour and lightly cover all parts.  Then, transfer the fish to the plate of hemp seeds and repeat the process as with the flour.  This part requires a little more love, you’ll have to help the hemp seeds along the way; you kinda want the fish and hemp to hug a little to make them really stick.  Corny, yes.  Effective?  You betcha.

Snapper 5

Don’t be afraid to really cover the red snapper all over with the hemp; this is what is going to give the filet a real crunch.  Kind of like a fried fish, but healthier and a whole new kind of yummy.

Snapper 6

Place oil (you can get creative here using the tried-and-true olive oil or a more interesting, vibrant cold-pressed Canola oil from Innisfail Growers which might just be sunshine in a bottle), but I digress.  Heat the pan to just above medium (too hot and you’ll scorch the oil, hence burning the hemp).  To test if your pan is hot enough: dip the tip of the fish in, if you hear a sexy sizzle, it’s ready.  Then, place the snapper into the pan and let the magic happen.  You don’t need to move it around or fiddle with it, just let it cook.

Now would be a good time to get a pot of water boiling to steam the green beans.

After 4-5 minutes (when the hemp seeds are golden), with a wide spatula (if you’re a stickler for doing it by the book, preferably a fish spatula), turn the fish over and repeat.

Don’t go away!  You need to drop the beans in the steamer.  These only need a couple of minutes as we don’t really want to suck all of the life out of them; they should be bright and with a little snap left in them.

Snapper 3And the pièce de résistance, the orange maple mustard…. drizzle.  Yeah, we’ll call it a drizzle.  This is the easiest and oh-so-yummy accompaniment to fish and it takes, count ’em, two ingredients.  The juice of half an orange (or a whole cute mini orange), and about a tablespoon of the zippy, sweet mustard from A Taste of Quebec.  Combine the two and voilà!  No one needs to know you didn’t slave over this sauce, it’ll be our little secret.

At this point, the fish now with a glowing golden hemp crust and the beans, still full of life, should be done.  Place the fish on a platter and garnish the beans with a small pat of butter, salt and pepper, a quick squeeze of lemon, and a third of a cup of sliced almonds.  If you really wanted to be fancy, you could toast the almonds simply by placing them in a hot pan, tossing them often so as not to let them burn.  Do you have to do this?  Absolutely not.  Will your beans suffer from not having toasty almonds?  Nope.  It’s your call.  Lastly, drizzle the sauce (oh the one you just whipped up?  why yes, that one!) onto the fish.  This is a ‘as little or a lot as you like’ kind of drizzle.

Snapper 7

And there you have it friends: Hemp Crusted Red Snapper with Orange Maple Mustard and Almondy Green Beans.  Not too shabby for Good Friday.  Or a bad Friday.  Or just about any old Friday.