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Saturday, January 26, 2013

Different Strokes | Paella ala Benedict

If you hear my brother-in-law, Benedict, and I "arguing" in the kitchen, you may think we are often at each other's throat.  But the truth is we're not.  We enjoy each other's company, we grew up in the same hometown and our parents have been close friends for decades.  Our "arguments" stem from our different styles of cooking.  He's more of a traditionalist while I have a more modern approach.  He sticks to the cookbook while I love to create my own.  He is so organized, cleans as he goes... while - uhmmm - let's just say I clean after - way after, hehe.

But I gotta give it to him, because every time I'm in Orlando and I invade his kitchen, he lets me cook my recipes.  But we've also learned our lesson:  we should not cook at the same time, and much more, the same dish.  With that in mind, our latest collaboration last holiday season ran smoothly and the spread was fantaboulous!


I am proud to share what we served  for the holidays (remember we can't be in the same kitchen so we can't be in the same post either--- hehe, so I'll share my porchetta recipe in a future post).

This is Benedict in his sanctuary--the kitchen. He stamped his kitchen with his name on it, well literally and figuratively.  I mean, each shelf is organized and labeled.  His pantry is in a FIFO (first in, first out) arrangement.  And his MacGyver-usque gadgets come in handy when you need them.


So today it's my pleasure to share with you Benedict's Paella.  Again, we differ in our style of cooking this dish, but his recipe turned out perfectly.


Ingredients:
1 lb shrimp (peeled and deveined)
1 lb clams
1 lb mussels
3 pcs chorizos (sliced)
1/2 lb pork (sliced)
2 chicken breast (sliced)
2 bell pepper (sliced)
1 pack green beans
2 cans tomato sauce
1 tsp saffron
3 cloves garlic (minced)
1 medium onion (chopped)
2 tbsp oil
3 cups rice (washed and soaked)
6 cups broth
4 boiled eggs

Procedure:
Boil shrimp, mussels and clams.  Drain and set aside.  (He said, you could use the seafood stock but he says you might find it so strong, so he suggests using chicken broth instead)
Heat olive oil on a large skillet or paella pan.  Add chicken and pork.  Brown both sides.  Add chorizos and let it sweat.  Pour tomato sauce.  Add rice and give it a quick stir.  Add chicken stock (around 4-5 cups) and sprinkle safron. Cook for 20 minutes or until rice is cooked.  Add the seafood, bell pepper and green beans.  Cover for a few minutes and you're ready to serve an EPIC rice dish!  Enjoy!


And oh I'll see you at Dierbergs this week for the Thai Cravings series.  And for more rice recipes, join me at WholeFoods at Town and Country on Feb 20 for SurpRice Party cooking class. See you #STL!

13 comments:

  1. Simply great, Malou! My paella during the holiday season was a flop and that made me real disappointed :( although it was consumed naman. It tasted more of arroz valenciana than paella. May I know what kind of rice do you use for your recipe? It couldn't be paella without the saffron, right? I can't wait till I get another try! and hopefully I'll succeed then.

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    1. Some folks use arborio rice but we used jasmine rice in ours. Im sure you will do great the next time you cook paella. Good luck!
      Malou

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  2. My oh my Malou, your brother in law"s paella looks amazing. I always get intimidated to try cooking this but hopefully I will change that soon. Please thank your brother in law for me. And btw, I love it when men cook at my house.'

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    1. Hi Helena,
      Thanks for dropping by. Great to see you as always. You are so right I love it when hubs cook during weekends... and yeah don't be scared making paella... im sure it will turn out good and the family will always love what you cook anyways. :) Good luck!

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  3. thanks for sharing this Malou..love to try this Benedict´s Paella tho its hard to find some seafoods ingredients here in the City where i live but the recipe is very inviting...keep sharing! God bless

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    Replies
    1. Oh that's too bad. But you could put chicken and pork and maybe shrimp (if it's available) I hope you could try it soon tho...
      Malou

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  4. This paella is perfect for so many forthcoming family events we are having through the spring. It's always nice when the whole family shares your passion for food and cooking. Cheers, Malou! May your tribe increase! And thanks to Benedict for sharing this delish recipe which I'll try soon :-)

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    Replies
    1. I hope you do try. Thanks for the blog love as always. Happy MOnday,
      Malou

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  5. Wow! Benedict's paella looks wonderful! I didn't have lunch yet, so it just hypnotized me :D

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    1. haha you are funny Medeja. I hope you could have something before you pass out :)
      malou

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  6. Wow what a delicious looking paella! You must have a super bait (nice) brother-in-law for letting you making a big mess on his kitchen. Haha joke lang! Have a good week, Malou. Cheers! :)

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    1. Yep super bait nga talaga... super riot kasi when I cook hehe. Great to see you Ray!
      Have a great week!
      Malou

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  7. i MISS YOUr blog posts my friend, looks yummy this one, come to think of it, a friend of mine brought some paella for aidans birthday and I never got to try it, ubos agad, maybe when I visit there you'll cook sokme for moi?! LOL! :-)

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Thank you for stopping by and oh I would be thrilled even more if you could leave a comment... :) Cheers!

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