Paella with Shrimp, Chorizo, and Salsa Verde

• I have tried several paella recipes, and this one is by far the best. It has a LOT of ingredients and is not super easy, but it's worth the effort. I would maybe wait to make this over the summer or on a weekend when you've got the time to spend on it. The kids actually liked this as well, but that was a bit of a shock to me because this is what I would deem a "stretch" recipe to try on them. It's perfect for a date night in or for guests too. 
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• Paella with Shrimp, Chorizo, and Salsa Verde
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• Ingredients:
• 1/4 cup olive oil
• 1/2 cup chopped parsley
• 2 Anaheim chiles, seeded and sliced
• 7 cloves of garlic, minced
• Salt & pepper
• 1 lb shell on jumbo shrimp
• 3/4 lb halibut, cut into 6 pieces
• 2 lemons, juice from 1, the other cut into wedges
• ½ pound chorizo, casings removed, roughly crumbled
• 2 large vine tomatoes, roughly grated and skins discarded
• 1 medium yellow onion, finely chopped
• 1 T tomato paste
• 14 oz bomba or arborio rice
• 10 oz  artichoke hearts marinated in oil, drained and halved
• 1 red bell pepper, stemmed, seeded, then cut into 1/2-inch strips
• 1 ¼ tsp smoked sweet paprika
• 1 tsp saffron threads
• 3 ¼ c fish stock, warmed
• 2 c hot water\

Method:

Complete recipe from Nassau Street Seafood found HERE. 

Happy Cooking!

Paella Valencia

This recipe was a lot of work, but it was delicious! I love paella, and this was my first attempt. There are a TON of recipes out there, but this one had the most simple ingredients in my opinion. Food and Wine also has one that looks delicious, and maybe I'll try it soon...for now, this one was a hit and fairly simple for this flavorful dish.

Paella Valencia: recipe from Cooking Light

Ingredients:
1 T olive oil
3/4 lb peeled and deveined shrimp, large
3/4 tsp salt, divided
1/4 tsp black pepper, divided
1/2 cup Spanish chorizo, sliced thin
2 skinless, boneless chicken thighs cut into quarters
1 c chopped onion
1/2 c chopped tomato
1 T capers, drained
1/4 tsp saffron threads, crushed
1 c Arborio or other short-grain rice
2/3 c white wine
14oz fat-free low sodium chicken broth
1/2 c frozen peas
1/4 c water
18 mussels, scrubbed and debearded
2 1/2 T roasted red bell pepper
2 T fresh cilantro, chopped

Method:
Complete recipe from Cooking Light found on myrecipes.com HERE.