Category:  Pastas, Rice & Legumes (Beans & Grains)

Paella, a rice dish, was born in Valencia, on the Eastern coast of Spain. The original regional dish, known as Paella Valenciana is made with rice, green vegetables, beans, chicken and/or rabbit, snails and saffron. Seafood paella is a variation that replaces land animals and vegetables with seafood. Paella is made in a paellera or paella skillet with an attached gas heating element or, alternatively, over a barbecue grill. I’ve tried making paella on a grill, but the heating was uneven. This resulted in patches of crunchy or raw rice.

Here I am trying not to look frazzled over my first attempt at making Paella Valenciana:

You can cook paella in a paellera (just like the one you see in the above photograph); in a 14-inch, nonstick skillet on a stovetop; or in a nonstick, 16-inch electric skillet. After attempting all three cooking methods, I opted for the latter.

Cooking paella in an electric skillet is hassle-free because every time you add ingredients, you set a timer and walk away. Since the paella cooks itself, you can sit, have a glass of wine and converse with your guests. Look at how successful my paella turned out (BTW, this was my third attempt):

Finally, I can relax while making dinner for friends! Here’s the Seafood Paella recipe that I brought back from Spain!

Prep time: 50 to 60 minutes (preparing all ingredients)
Cook time: 50 to 60 minutes
Serves: 4 to 6

Ingredients* [TO MINIMIZE WORK ON THE DAY OF MAKING PAELLA, READ NOTES ON PREPPING INGREDIENTS AT BOTTOM OF THIS PAGE]:

4 to 4-1/2 cups homemade chicken broth
.37 grams ground saffron (to turn the rice bright yellow, use 3 envelopes saffron, each weighing 0.125 grams)
1 cup dry white wine
1 large red onion, finely chopped
12 live mussels, in-shell
1/2 cup extra virgin olive oil
4 garlic cloves, crushed
1 red bell pepper, finely chopped
1 vine-ripened tomato, chopped into 1/4-inch pieces
1/2 cup chopped Spanish chorizo (this resembles Italian pepperoni sausage)
1/4 teaspoon ground cayenne pepper
2-1/2 cups Dacsa® rice (this rice brand is from Valencia, Spain and is a key ingredient)
1-1/2 teaspoons salt
Dash ground black pepper
4 ounces Spanish pimientos, rinsed and cut into 1-inch strips
1/3 cup frozen peas
15 to 18 fresh, medium shrimp, peeled, deveined and rinsed (wild shrimp is preferable, since it has more flavor than the farm-raised variety)
1/2 pound fresh sea scallops, rinsed
4 calamari bodies, cut into 1/4-inch thick circles and then rinsed
8 to 10 calamari tentacles, rinsed
3/4 pound wild salmon, skin discarded and fillet cut into 4-inch pieces (this is an optional ingredient)

Prepare the Broth & Mussels:
1. In a 2-quart sauce pot, heat the chicken broth to just boiling.

2. Stir the saffron into the hot broth; set aside, covered.

3. In a 1-quart sauce pot, bring the wine and half of the chopped red onion to a boil. Reserve the remaining onion for the paella later.

4. Rinse the mussels under cold, running water and then transfer them to the boiling wine mixture.

5. Cook the mussels in the wine mixture, on medium heat, for 5 minutes.

6. After 5 minutes, remove the mussels from the wine mixture and set them aside in a glass or metal bowl, covered with aluminum foil.

7. Strain the wine mixture, discard the onion and reserve the liquid. Set aside.

Start the Paella:
1. In a nonstick skillet (stovetop or electric), heat the olive oil.

2. When the olive oil is hot and shimmering, stir in the remaining chopped red onion, crushed garlic and chopped bell pepper.

3. Stir-fry the mixture over medium-high heat until the onion is translucent, about 2 to 4 minutes.

4. After 2 to 4 minutes, stir in the chopped tomato and Spanish chorizo.

5. Stir-fry the mixture over medium-high heat for about 2 minutes (do not let the chorizo burn).

6. After 2 minutes, add the reserved wine liquid, the cayenne pepper and the rice.

7. Bring the mixture to a boil and stir once.

8. After stirring, carefully pour 4 cups of chicken broth into skillet.

9. Season the rice mixture with salt and black pepper.

10. Cover the rice mixture and cook on medium-low heat (325°F for electric skillet) for 15 minutes – DO NOT STIR THE RICE.

Add Pimientos, Peas & Seafood to the Paella:
1. After 15 minutes, check the rice by inserting a spoon in center of skillet.

2. If the rice is dry and there is no liquid, add the remaining 1/2 cup broth.

3. If the rice is simmering with liquid, do not add the broth.

4. Scatter the pimientos and the rice over top of paella.

5. Next, scatter the shrimp over paella and press it gently into the rice.

6. Repeat this method with the scallops, calamari bodies and tentacles and the salmon pieces.

7. Cover and cook the paella on medium-low heat (325°F for electric skillet) for 10 minutes.

8. After 10 minutes, taste the rice to check doneness – it should be crunchy-tender.

9. If rice is done, cover the paella and remove the skillet from heat. Let it rest for 5 minutes.

10. After 5 minutes, serve the paella in individual dinner plates with a green salad. Alternatively, serve the paella and salad as a buffet and ask guests to help themselves.

*NOTE: One day ahead, prepare the following ingredients:

1. Prepare the chicken broth: in a 3-quart sauce pot, cover 2 chicken thighs, 2 chicken legs and 1 white or brown onion with cold water and bring it to a boil. Cook chicken broth for 40 minutes & add salt, to taste. Transfer chicken to a plate and use for another purpose. Strain the broth and store it in a glass or porcelain bowl, covered & refrigerated.

2. Buy the seafood a day ahead: rinse all raw seafood. Peel and devein the shrimp; cut the calamari bodies into rings. Cut the salmon into 4-inch pieces.

3. Store each seafood variety in separate glass jars or disposable plastic containers, covered & refrigerated, until ready to use.

*NOTE: On the day of making the paella, prepare the following ingredients:

1. Chop the onion; store in an airtight container, refrigerated.
2. Crush the garlic; store in an airtight container, refrigerated.
3. Chop the red bell pepper; store in an airtight container, refrigerated.
4. Chop the tomato; store in an airtight container, refrigerated.
5. Chop the chorizo; store in an airtight container, refrigerated.
6. Rinse and cut the Spanish pimientos; store in an airtight container, refrigerated.

Wine Pairing: Chilled white wine from the Rioja region of Spain; Chardonnay; or Pinot Grigio.
Text and All Photographs ©2014 Nancy DeLucia Real

Last week, I stumbled across these fresh cranberry beans at the Santa Monica Farmers’ Market. These beans really captured my attention. Just look at them!

They’re fresh and this means that they take less time to cook than packaged dry beans. In honor of Cinco de Mayo, we’re makin’ some frijoles refritos or refried beans. You can add these creamy beans to tostadas and tacos or serve them as a dip with tortilla chips. I’m sure you won’t forget the Tequila shots and/or the Margaritas… y andale! Or, just go for it!

Inactive Prep Time: Overnight soaking, plus 45 minutes to boil the beans
Prep Time: 15 minutes (for refrying the beans)

Ingredients:
1 pound fresh cranberry beans (if using dried beans, allow 20 to 30 minutes more for cooking)
1 yellow or white onion, peeled and halved
3 bay leaves
1/3 cup extra virgin olive oil
5 strips of bacon (optional)
3/4 cup peeled and finely chopped yellow or white onion
Half a Serrano chile, finely minced
4 to 6 tablespoons Half n’ Half cream
1 Chipotle chile in adobo sauce, mashed*
Salt, to taste

Soaking & Cooking Directions:

1. Place beans in a 4-quart glass or porcelain bowl; add enough cold water to cover the beans.

2. Cover the bowl and let beans soak overnight.

3. After the beans have soaked overnight, drain them completely.

4. Transfer the beans to a 6-quart sauce pot; add the peeled and halved onion and the bay leaves.

5. Cover the beans with about 2-1/2 to 3 quarts cold water (there should be 3 extra inches of cold over surface of beans).

6. Bring the beans to a boil.

7. After beans come to a boil, set heat on low. Simmer the beans for about 45 minutes or until they are tender, but not broken.

8. Set the sauce pot with beans aside to cool.

9. After the beans have cooled to room temperature, drain them, reserving about 1 cup of the cooking liquid.

10. Discard onion and bay leaves.

11. Transfer the drained beans to a food processor; process beans into a puree.

Refry the Beans:

1. In an 8-quart sauce pot, heat the oil.

2. When oil is not, add the bacon strips, finely chopped onion and the minced Serrano chile.

3. On medium-high heat, stir-fry the mixture until onion is translucent and bacon turns crisp, about 2 to 3 minutes.

4. After 2 to 3 minutes, remove the bacon strips and discard them.

5. Using a wooden spoon, carefully stir the pureed beans into the stir-fried mixture.

6. Constantly and quickly stir the beans, bringing them to a boil – stand away from stove to avoid hot splatters.

7. Immediately lower the heat setting. If the boil is too strong, cover the sauce pot to avoid hot splatters once more.

8. Constantly stir the beans for about 2 to 3 minutes.

9. After 2 to 3 minutes, add the Half n’ Half cream and the mashed Chipotle chile; continue stirring until the refried bean mixture is uniform.

10. Stir in about 1 teaspoon salt. Taste and adjust seasonings.

11. Serve immediately.

*NOTE: Chipotle chiles in adobo sauce are sold in cans. They can be found in the international foods section of standard supermarkets or in Latin American grocery stores.

Text & Photographs ©2014 Nancy DeLucia Real

Now that the holidays are over, we’re still running around. Whether paying up on our credit cards or returning gifts at department stores, we need to take time to unwind and enjoy some good eats.

From my days in Italy, pasta e fagioli or pasta with beans, has always been comforting during the most stressful times. Since we Italians always have a can of beans and one of tomatoes in our pantries, it takes no time to serve this classic, peasant fare with some robust red wine.

Don’t forget that sprinkle of cheese over your pasta e fagioli. Can a last-minute meal get any better than this?

Prep time: 15 to 20 minutes
Serves: 4 to 6

Ingredients:
1/4 cup olive oil
2 cloves garlic
One 15-ounce (or 1-1/2 cups) whole, peeled tomatoes (puréed in a blender)
3/4 teaspoon salt
Dash ground pepper
Dash ground nutmeg (optional)
One 15-ounce can Cannellini or Great Northern beans
1 pound (16 ounces) small pasta shells
5 to 6 fresh basil leaves, for garnish
Grated Parmigiano Reggiano or Pecorino Romano cheese

1. In a 2 to 3-quart sauce pot, heat the oil.

2. When oil is hot, add the garlic cloves. Stir-fry on medium heat until the cloves are light golden.

3. Add the puréed tomatoes, salt, pepper and nutmeg to the garlic; simmer on medium heat. Stir occasionally and cook for about 15 minutes.

4. Meanwhile, bring a 4-quart sauce pot filled with water to a boil.

5. Stir in the pasta shells into the boiling water. Follow package directions for cooking time.

6. As the pasta cooks for the last 2 to 3 minutes, drain and rinse the beans.

7. Immediately add the rinsed beans to the tomato sauce and warm through.

8. In the meantime, when the pasta has cooked (preferably al dente or crunchy-tender, drain it and reserve 2 cups of the pasta water.

9. Return the cooked and drained pasta to its sauce pot. Add 2 ladles of the sauce and about 1/2 cup of the pasta water.

10. Warm the pasta e fagiolithrough. Adjust sauce level and pasta water, to taste (some people like a more watery soup, while others prefer more tomato sauce).

11. Garnish with basil leaves and serve immediately. Ask guests to add some grated cheese to their individual pasta e fagioli.

Red wine suggestion: Chianti or Aglianico.
Text and Photograph ©2014 Nancy DeLucia Real

Today, I bought fresh broccolini at a local farmers’ market. After cooking it for a few minutes, I decided to add it to some fusilli (Italian for “corkscrew pasta”). With a little extra virgin olive oil, salt and pepper, it turned out to be quite good – especially with Hot Calabrese Pepper Preserves (previously published on this website on October 18). This pasta dish is simple but good – enjoy.

Prep time: 15 minutes
Serves: 4 to 6

Ingredients:
12 to 16 ounces fresh broccolini, boiled to desired tenderness and drained
Extra virgin olive oil, to taste
Salt and ground black pepper, to taste
1 pound fusilli or other short pasta variety
1 teaspoon salt

1. Transfer the drained and cooled broccolini to a large serving bowl.

2. Stir in some extra virgin olive oil (about 1/4 cup), salt and pepper, to taste. Set aside.

3. Meanwhile, bring a 4-quart sauce pot filled with water to a boil.

4. Add the fusilli or other short pasta variety to the boiling water, 1 teaspoon salt and stir.

5. Cook, uncovered (medium-high heat), stirring occasionally, for 8 to 10 minutes, until pasta is al dente or crunchy-tender. Different types of pasta will vary in cooking times).

6. When pasta is cooked, drain and add it to the serving bowl with broccolini.

7. Toss the pasta and broccolini. Taste and adjust seasonings, including the olive oil level.

8. Serve immediately.

9. Ask guests to add some Hot Calabrese Pepper Preserves and/or some grated Parmigiano Reggiano or Pecorino Romano cheese to their individual pasta bowls.

Text and Photograph ©2013 Nancy DeLucia Real

When I was introduced to Moroccan cuisine, I became addicted to couscous. It is a perfect side to meat or poultry – especially stews. Like rice, couscous is neutral, acquiring flavors from added ingredients or foods it is paired with.

Try this fantastic vegetarian couscous, made with stir-fried zucchini, squash, onions and chili peppers.

Prep time: 15 minutes
Serves: 4 (as a side dish)

Ingredients:
4 tablespoons olive or vegetable oil
1/2 cup minced green zucchini
1/2 cup minced yellow squash
1/2 red chili, minced
1/3 cup minced yellow or white onion
1 cup water
2 tablespoons olive oil
1/2 teaspoon salt
1 cup dried, uncooked couscous

1. In a nonstick skillet, heat 4 tablespoons oil.

2. Add the minced zucchini, squash, chili and onion.

3. Stir fry the squash-onion mixture over medium heat for about 2 to 3 minutes or until onion is translucent.

4. Transfer the cooked mixture to a small bowl and set aside.

5. Meanwhile, in a 2-quart saucepot, bring 1 cup water to a boil.

6. When water is boiling, stir in the oil, salt and couscous.

7. Remove saucepot with couscous from heat, cover and let stand for 5 minutes.

8. After 5 minutes, fluff up the couscous with a fork.

9. Serve couscous immediately as a side to meat, chicken, lamb or fish. For vegetarian or vegan diets, pair the couscous with salads or other vegetables.

Text and Photographs ©2013 Nancy DeLucia Real