Paella: Rice Dish w/Seafood (or Fave Meat)

Rice-cooker, step aside. There is more than one way to skin a cat (ew- sorry, PITA). What I mean is, there’s more than one way to cook rice!

Paella is a Spanish rice dish, typically made in a “paella pan”. (My iron skillet works just fine.) I add a bit of turmeric to this too- it’s got many benefits, including being anti inflammatory. Plus, when turmeric is coupled with black pepper, its healthy effects are squared to the tenth power! (Or something like that…)

Coax flavor out of a pinch of saffron threads by steeping it first (like a tea infusion). Also, use leftovers, if desired, in place of seafood in this dish. Makes around 6 servings.

INGREDIENTS

• Pinch of saffron (about 18 threads)
• 1 lb. uncooked sausage
• 1/2 c. onion
• 1/4 c. olive oil
• 1/2 TBS. paprika
• 1 tsp. oregano
• 1/2 tsp. turmeric
• 1/2 tsp. black pepper
• 2 cloves garlic
• 1/2 tsp. fresh rosemary (or to taste)
• 1 c. tomato pieces (or sub red pepper)
• 1 1/2 c. rice (short grain or Aborio)
• 3 c. boiling water
• 1 1/2 tsp. salt
• 1/2 c. green peas (or 1 TBS. parsley, for color)
• 1 lb. scallops, shrimp, or other favorite

PREPARATION

1. Steep saffron in boiling water in small bowl; set aside. Use: > pinch saffron (about 18 threads) > 1/4 c. boiling water
2. Cut raw sausage into pieces and grill in iron skillet, setting aside when browned. Use: > 1 lb. uncooked sausage (of choice)
3. Cook the onion and olive oil in an iron skillet over medium heat until tender. Use: > 1/2 c. onion > 1/4 c. olive oil
4. Add to onions, heating until fragrant, stirring well: > 1/2 TBS. paprika > 1 tsp. oregano > 1/2 tsp. turmeric > 1/2 tsp. black pepper > 2 cloves garlic > 1/2 tsp. fresh rosemary (or to taste)
5. Add the tomatoes to the onion/seasoning mix and heat, stirring occasionally, until liquids are reduced and tomatoes caramelize some. Use: > 1 15-oz. can tomato pieces (or sub red peppers, diced)
6. Add the rice and stir well. Use: > 1 1/2 c. white rice (short grain or Aborio)
7. Add hot water, cover pan with foil, and simmer for 20 minutes. No need to stir, but shake the pan a bit, so the rice cooks evenly and absorbs the liquid. Use: > 3 c. boiling water
8. Add to the pan last, burying the raw seafood under the rice, so it’ll cook. Also add the saffron water. Simmer without stirring for another 8 minutes or so, until rice is al dente. Use: > 1 lb. scallops or shrimp > the saffron water
9. After 8 minutes or so, stir in the salt, and add green peas for color (or some fresh-chopped parsley). Also add the reserved, cooked sausage. Use: > 1 1/2 tsp. salt > 1/2 c. green peas (or 1 TBS. parsley, for color) > reserved, cooked sausage
10. Let rice finish cooking, until fluffy and moist. When done, turn heat up for half a minute or so, to lightly toast the bottom layer of rice. Serve with a side of lemon wedges.