Alfonso XIII Paella
Inspiration:
Well, this recipe is a tribute to my girls of Alfonso XIII. When I was living in Madrid my roommate, Emily, and our good friend, Danielle, and I all lived at the Metro stop of Alfonso XIII. This was our point for departure for various adventures in Madrid. I hope this paella provides a culinary adventure for you!
Ingredients:
1/2 chopped red bell pepper
3/4 c chopped eggplant
1 sweet onion diced
1-2 cloves of minced garlic
Paprika
Sea Salt
1 c white rice
3 c Chicken Broth
Saffron
3/4 lb. of peeled, deveined wild shrimp
1 c Shredded Chicken
1 c frozen artichoke hearts
1 can of rinsed chickpeas or garbanzo beans
2-4 T chopped Flat leaf parsley
Directions:
1. Heat pan with tight-fitting lid to medium high heat. Add a couple turns of olive oil.
2. Add first three veggies and saute until tender.
3. Push veggies to the side. Add a little pool of olive oil in the center of the pan. To it add the minced garlic.
4. Lightly season veggies with sea salt and paprika.
5. Add rice to the veggie mixture. Stir around to coat rice with the oil and lightly cook.
6. Add chicken broth as well as a pinch (a few threads) of saffron to the dish.
7. Add shrimp, chicken, and artichoke hearts to the pan.
8. Bring pan up to a bubble. Then turn down to simmer, place lid on top and allow to cook for about 15 minutes.
9. Once rice and shrimp are tender, add garbanzo beans, season liberally with salt, add a little extra paprika, and a turn or so of olive oil.
10. Stir together, cover and cook for another 5 minutes or less to allow flavors to meld.
11. Serve and eat!
Fish Tacos with Tomatillo Avocado Cream
I love fish tacos! With all my restrictions I thought they were a goner from my diet, but not so! This is a great summery meal. Enjoy! (By the way, I meant to say that I caught not cooked the fish..well I suppose I did both actually. 🙂
Ingredients for two:
4-5 tomatillos
1 large Haas Avocado
Spices: Salt, garlic powder, onion powder, paprika
Juice of half a lime
4 pieces of white fish of your choice
Olive Oil
Cabbage
Rice tortillas or large butter lettuce leaves
1. Simmer tomatillos in gently boiling water, just enough to cover the tomatillos. Cook 5-10 minutes or just until gently yielding when pricked with a paring knife.
2. Puree the tomatillos along with a little bit of the cooking liquid, just enough to allow the tomatillos to loosen and puree uniformly. Set aside.
3. Add a portion of the tomatillo puree to one 1 large Hass avocado. Continue to add the tomatillo puree until the avocado mixture reaches a creamy consistency. Season with salt, garlic powder, onion powder, paprika, juice of half a lime to taste. (Feel free to add any other seasonings you would normally put in your favorite guacamole. ) Set aside.
4. Pat dry fish of your choice.
5. Sprinkle lightly with fish seasoning
5. Bring pan to medium high heat. Coat with a couple turns of oil.
6. Add fish to pan and allow to cook undisturbed a couple of minutes per side or until desired firmness is reached.
7. Serve cooked fish, topped with thinly sliced cabbage and avocado cream on a rice tortilla or leaf of Butter Lettuce. Serve with Erica’s Favorite Rice on the side. Black beans would be a great addition too!
Erica’s Favorite Rice
In the rice cooker dump:
- 1 c Jasmine rice
- 2 3/4 c water
- 1T olive oil
- Zest of one clean lime
- 1 t of salt
- 1/4 c of green (in this case, green onion)
You can also cook this in a pot, and just follow the ratios for water to rice on the package of rice.
Adapted from Lime Cilantro Rice at Allrecipes.com.
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