Quinoa Paella

My first introduction to paella (pronounced pie-A-uh) was on a Spanish beach over 30 years ago.  The local people I was working with coerced me into joining them to share their national dish.  Through the course of the evening and the consumption of many beers, I watched them construct what I can only describe as a culinary masterpiece.  Once we finally got to dip into the huge "community skillet" as I thought of it, I was transcendent with the incredible flavor.  

It's the saffron that makes this dish.  It's and expensive spice, but you are using a TINY quantity - and once you taste it, you'll be glad you have some in the cupboard!

Classic paella is a rice dish - and you know I'm not going to get all carbed out, even for paella, so here is a version that substitutes quinoa - and does so QUITE admirably.

Ingredients:
2 tablespoons olive oil
1 lb firm white fish fillets (such as pollock or haddock), cut into 1 inch pieces
1 onion, finely chopped
4 oz dried chorizo, chopped (Spanish - not Mexican)
1 red bell pepper, seeds removed, thinly sliced
1 1/2 cups quinoa, rinsed, drained
Pinch of saffron threads

salt to taste
2 3/4 cups  chicken stock
2/3 cup  frozen peas

1 lb peeled and deveined shrimp, squid, octopus (any combination)
1 lb pot-ready mussels (rinsed and bearded)

For Serving:
Flat-leaf parsley, chopped
Lemon wedges

Instructions:
Get a HUGE skillet or large shallow casserole dish with a lid

Heat 1 Tbs oil over medium-high heat. 

Add fish  chunks and cook for 2-3 minutes until almost cooked through. 

Remove from pan and set aside.

Reduce heat to medium, add remaining 1 tbs oil to the pan and cook the onion for 3-4 minutes until softened.

Add the chorizo and bell pepper, and cook for a further 2-3 minutes until starting to crisp.

Add the quinoa and saffron, season and stir to coat. 

Add the stock and bring to a simmer. 

Cook, covered, for 8-10 minutes until almost all the liquid is absorbed.

 Stir in the frozen peas.

Return the fish to the pan with the mussels and seafood mix. 

DO NOT STIR

Reduce heat to low, cover and cook for a further 15 minutes or until mussels have opened.   This allows the juices from the mussels and seafood to mix with the quinoa.

Scatter with parsley and serve with lemon.

Cook's Notes:

• Besides the incredible combination of seafood, one of the best parts of the paella is the crunchy grain (rice or quinoa) on the bottom of the pan - that is why you DO NOT STIR during the last 15 minutes.
• There are those who also like tomato in their paella, so you are invited to experiment.  A can of diced tomatoes - or some from your garden will be perfect.  I've even scattered a carton of cherry tomatoes over the top, so they burst and mingle their flavor.
• Spanish Chorizo is like a firm sausage, whereas Mexican chorizo is loose,  Search for the Spanish for this dish.  It's worth the effort.
• If you are short on seafood - or don't care for it, try boneless chicken thighs!

Jalapeno "Fudge"

This is NOT a rework of the creamy smooth sugar bomb you know as fudge,  THIS is a delicious, rich, cheesy, spicy mouth bomb that you can enjoy ANY time  Simple and tasty, go ahead and make this jalapeno fudge for breakfast or for a party appetizer. At .5 carbs per square, this makes a great snack! 

Makes 24 squares

Ingredients:

16 ounces of cheddar cheese, shredded
3 eggs, well beaten
4 fresh jalapenos, chopped
salt and pepper to taste

Directions:

Put chopped peppers in bottom of a lightly buttered 9X13 pan.

Top with cheese and eggs and salt and pepper.

Bake uncovered for 30 minutes in a preheated 350 degree oven. Cut into squares and serve up delicious jalapeno fudge.

Cook's Notes:  

• If you're leary of the jalapeno you can de-vein and de-seed the peppers, but I didn't think it was hot at all made as-is
• Remember those "Sausage Balls" you used to love? You can add cooked breakfast sausage or crispy chorizo in the bottom of the pan with the jalapeno.  

Spanish Chickpea and Chorizo Soup

I wanted to make an authentic Spanish chickpea chorizo cocido (stew), but:

A. I can't find REAL Spanish ham (pata negra or a hunk of Serrano) on the bone. B. I didn't have any homemade chicken stock in my refrigerator. C. It's too late to soak my chickpeas overnight. D. I am not in sunny Spain and it just isn't the same.

However, with a few substitutions this version should be very good in its own right!

I am not going to call it a "dumbed down" version, just because it doesn't take all day to make - I actually think of it as "smartened up!" I used canned chickpeas, a box of chicken stock, and Serrano ham in the package. Luckily, my market has authentic Spanish chorizo. I made this soup/stew in less than an hour.

This is the perfect cold weather soup/stew. The heat from the chorizo opens your sinuses and this makes for a wonderful hearty winter meal.

Spanish Chickpea & Chorizo Soup

Serves 6

olive oil
6 oz. chorizo sausage, finely chopped
1 onion, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
2 stalks celery, finely chopped
1 lb fresh spinach, washed and chopped (or whole leaf frozen spinach)
8 fresh tomatoes, seeded and roughly chopped (or 24oz. can of plum tomatoes)
1 15oz can or jar of good-quality cooked chickpeas, drained
4 cups chicken stock
sea salt and freshly ground black pepper
2oz pata negra, Spanish Serrano ham (or prosciutto), finely chopped
extra virgin olive oil

For Garnish:
2 hard-boiled eggs

Put a couple of tablespoons of olive oil into a large pot and add the chorizo. Allow to heat up and cook for a couple of minutes until the fat comes out of the chorizo, then add your onion, garlic and celery. Cook for about 10 minutes.

Stir it around and get some color happening. Add your spinach, tomatoes, chickpeas and chicken stock. Bring to the boil, then lower the heat and simmer for around 40 minutes.

At this point you can remove about a third of the mixture and purée it in a food processor. Pour it back into the pot, give it a good stir and season to taste with salt and pepper.

Remove from the heat and stir in the pata negra or ham and 2 or 3 tablespoons of good Spanish extra virgin olive oil. Divide into bowls and grate some hard-boiled egg on top.

Cook's Notes: In Spain, many places grate a hard boiled egg on top of the cocido. Don't skip this garnish, it's almost like putting a dollop of ricotta on bolognese sauce, or sour cream on top of chili, or ranch dressing with hot wings. You get my drift?