Sunday, June 5, 2011

Paella for Cheapasses

Paella, a Spanish dish, = rice + stuff.

Usually you see it with mixed seafood and vegetables, although I am sure that if you were in Valencia you would find all sorts of varieties.

I was trying to figure out something to do with all this leftover fish. The day before yesterday we had grilled up a gigantic Steelhead trout, which tasted good but was too unremarkable to blog about--
(save for a momentary crisis when Teflon started flaking off our nonstick grill pan and we were for sure going to die of polytetrafluoroethylene...

...until this Go Ask Alice! article quelled our fears. Good to know, but maybe it is time to get a new grill pan.)

Anyway, there was a ton of leftover fish, but since it wasn't fresh off the grill anymore I didn't want to eat it just by itself.

Hence, paella.

Cheap Ass Paella
1/2 lb. wild caught shrimp, $2.99
1 bag live mussels, $3.99
leftover fish fillet, free
1 pack Mahatma Saffron Yellow Rice, $1.29
Then, there are a some things that I just keep on hand. Garlic, shallots, cooking wine, tomatoes, carrots, and frozen peas.

By the way, I highly recommend this brand of rice. Spanish cooking requires a lot of saffron, which is one of the spendiest herbs if you live in the U.S.
This rice is cheap, pre-saffron'd, and delicious.
Next time I want to toast the rice in a pan to get a nice nutty texture on it before it simmers. [That's a trick I learned from Bobby Flay but have not yet tried.]

First I rinsed the mussels and threw away all the open ones, because that means they're dead.
I thawed the shrimp in ice water, and then shelled n' de-veined them. That was a lot of fun and not at all disgusting.

Steamed the mussels in olive oil, then removed them to a bowl. Steamed the shrimp and did the same. Then I used the same pot of oil to brown some garlic and sliced shallots, and then made a broth out of white wine and chicken stock. Added diced tomatoes and carrots, then rice. Simmered for about 15 minutes, and then finally finished with the peas, diced fish fillet, shrimp, and mussels.

I would like to add that this is my first time cooking, or even eating, mussels.
I'm a fan.
They also come in gigantic 2 lb. bags, so I know what I'm having for dinner tomorrow. Stay tuned.

2 comments:

  1. Mmmm,I like this.I found you from the foodie blog roll and I'd love to guide Foodista readers to your site. I hope you could add this mussel widget at the end of this post so we could add you in our list of food bloggers who blogged about recipe with mussels,Thanks!

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  2. Greetings. This is my first time on your blog, but you have a terrific one. I am always on the look out for new blogs, new ideas. I especially appreciate all the details you do, so many photos makes it seem like anyone can replicate the recipe!

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