The Food Thread

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Prepping tonight's dinner. A nice spicy Ciopino made with shrimp, clams, mussels, squid, cod, and lobster tails…

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And of course you cannot cook with wine without drinking it. Cheers my friends…

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Few new dishes on the menu tonight

Raw vegetable and rice noodle salad, asian sweet and sour dressing

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Roast cauliflower on lentil Dahl

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Lamb rump, braised red cabbage fondant potato

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Chicken, butter bean and chorizo cassoulet


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Smoked Haddock, champ, herb butter sauce.

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Vegan chocolate mousse, raspberry textures

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Last edited:
Was watching NHK and a story about a popular truck stop everyone stops for a meal. Brought to mind a truck stop in the mid 60s across the street from a Kaiser plant in San Leandro. I used to have lunch there most days, I was single. The best thing was Wednsdays! Swiss Steak day. OMG that woman could rustle up the Best!!!! Now I'm hungry.
 
Paella

  • 1/4 cup Extra virgin olive Oil (Spanish EVOO if you have it)
  • 1 Onion , diced
  • 1 bell pepper , diced (I like to use ½ red and ½ green)
  • 4 cloves Garlic
  • 3 roma tomatoes , very finely diced (or 8 oz. tomato sauce)
  • Bay leaf
  • 1 teaspoon paprika , sweet or smoked
  • 1 pinch saffron threads
  • Salt and pepper
  • 1/4 cup white wine
  • 4 boneless , skinless chicken thighs , cut into pieces
  • 1/4 cup fresh chopped parsley chopped, divided
  • 2 cups Spanish Rice (Bomba for example)
  • 5 cups Chicken Broth or Seafood Stock
  • 1/2 cup frozen peas
  • 1/2 lb to 1 lb Jumbo Shrimp or prawns ,peeled, tail on
  • 1/2 lb Mussels (about 10-12), cleaned properly (beards off)
  • 8 oz calamari rings
  • Lemons , for garnish
Instructions

  • Add olive oil to a skillet over medium heat. Add the onion, bell peppers and garlic and cook until onion is translucent. Add chopped tomato, bay leaf, paprika, saffron salt and pepper. Stir and cook for 5 minutes. Add white wine and cook for 10 minutes. Taste and add salt if needed.
  • Add chicken pieces, 2 tablespoons chopped parsley and rice to the pot. Cook for 1 minute.
  • Pour the broth slowly all around the pan and jiggle the pan to get the rice into an even layer. (Do not stir the mixture going forward!).
  • Bring mixture to a boil. Reduce heat to medium low. Give the pan a gentle shake back and forth just once or twice during cooking. (We don't ever stir the rice, so that a crispy crust forms at the bottom, called a socarrat).
  • Cook for about 15-18 minutes (uncovered), then nestle the shrimp, mussels and calamari into the mixture, sprinkle peas on top and continue to cook (without stirring) for about 5 more minutes. Watch for most of the liquid to be absorbed and the rice at the top nearly tender. (If for some reason your rice is still not cooked, add ¼ cup more water or broth and continue cooking).
  • Remove pan from heat and cover pan with a lid or tinfoil. Place a kitchen towel over the lid and allow to rest for 10 minutes.
  • Garnish with fresh parsley and lemon slices. Serve.
 
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