threads and set aside . Season shrimp with salt and pepper and set aside .
Heat the olive oil in a 12-inch cast iron skillet over medium heat until it begins to shimmer . Add the chorizo and cook , stirring until browned in spots . Add the onion and cook until softened , about three minutes . Add the garlic and paprika , and cook , stirring until aromatic , then add the rice and stir until lightly toasted , about one minute . Add the tomatoes and seafood / saffron stock and stir to combine . Reduce heat to low and cover pan with a lid . Simmer , without stirring , until the rice is al dente , about 15 minutes . A nice crust should develop on the bottom .
Remove the lid ( there should still be some liquid that hasn ’ t absorbed yet ). Add in the peas , stir to combine . Then arrange the seafood on top of the rice , with the opening of the clams / mussels facing up for them to easily open . Cover and cook until the shrimp are opaque , and the clams and mussels are open , five minutes . Discard any mussels / clams that do not open . Remove the lid and pour the lemon juice over the paella . Season to taste with salt and pepper , sprinkle with the parsley and lemon wedges . Enjoy ! Serves 4 .
Origins of Paella
Paella , thought to have originated in Valencia on the east coast of Spain , was a one-pot rice meal embellished with whatever ingredients or leftovers one had on hand , typically chicken thighs , rabbit , snails , and beans . However , the ingredients vary from place to place , depending on the traditions and availability of ingredients . Paella has as many recipes as there are villages , and nearly as many as there are cooks . The single most important ingredient of every paella is the rice . The rice should be medium grain and when cooked should be dry and separate when done , not creamy like risotto . Saffron is the most important ingredient — it gives the rice its delicious yellow hue . Saffron is the most expensive spice in the world , selling for $ 3,000 to $ 5,000 per pound . Saffron is expensive because the threads are the stigma of a particular crocus flower and must be harvested by hand . Fortunately , a little bit of saffron goes a long way . The best way to extract flavor from saffron is to soak the threads in hot ( not boiling ) liquid for 5 to 20 minutes . Then add both the saffron and the liquid to the recipe . If you don ’ t have saffron , you can achieve the yellow color with ½ teaspoon turmeric .
Cast Iron Desserts
Cast iron makes a perfect vessel for baking all kinds of desserts , as well . Because it maintains its heat , cast iron makes beautifully browned crusts and tender , caramelized fruits . Which is why cobbler is about the perfect food to make in a cast iron skillet .
Strawberry Skillet Cobbler with Honey Cream Cheese Biscuits
A cobbler for spring ! Most cobblers are made from summer or fall fruits but try this tasty option .
Ingredients : 1tbsp . butter 6 cups fresh or frozen strawberries , halved if large 2tbsp . lemon juice ½ cup sugar , or more depending on sweetness of strawberries 2tbsp . cornstarch 2 tsp . vanilla ¼ tsp . salt 2 cups flour 2 tsp . baking powder 1 tsp . salt 4tbsp . cold unsalted butter , cut into small cubes 4 oz . cold cream cheese , cut into small cubes
3 / 4 cup buttermilk ¼ cup honey
Preheat the oven to 375 degrees F .
Put 1tbsp . butter into 10 ” cast iron and place in oven to melt butter . Remove from oven and add strawberries , sugar , cornstarch , lemon juice , vanilla , and ¼ tsp . salt . Toss well to combine .
In a large bowl combine flour , baking powder and salt . Whisk until combined . Using a pastry blender , cut butter and cream pieces into the flour and mix until coarse and crumbly . Whisk together the buttermilk and honey and pour into the flour mixture . Stir with a spoon until just combined , trying not to overmix . Use your hands if needed to bring the dough together . Use a 1 / 4 cup measure to drop batter onto the strawberries , about 6 dropped biscuits . ( You may have leftover biscuit dough to bake later .)
Bake the cobbler for 40-45 minutes or until the strawberries are bubbling and the biscuits lightly golden . Serve warm . Dust with powdered sugar and if desired , a scoop of ice cream .
Bon Appetit !
74
GILROY • MORGAN HILL • SAN MARTIN SPRING 2021 gmhtoday . com