I know its been approximately 3 months since my last post. Its not that I haven't been in the kitchen much. Its just that I haven't had the time to sit down and blog about my musings in the kitchen. I still try out new recipes, but not as often as I used to. Before I had 2 kids, I would post at least 2 new recipes a week. Lately, however, I've just been making repeat recipes and many, many make-ahead meals. Make-ahead-meals are lifesavers for busy households such as ours. Maybe when the baby gets a little older and more independent, I'll be doing more blogging.
When I do try out new recipes, I always turn to my new found favorite, Pinterest. I have a go-to Paella recipe. However I came across this Paella recipe on Pinterest from Key Ingredient which uses saffron. I happen to have some saffron left over that I wanted to use up, so I gave it a try. This Paella was so much better than my old recipe. I guess it was the saffron that did it, but it had so much more flavor. Saffron is quite an expensive herb to use, so the recipe suggests turmeric as a substitute. But I don't know if it would be as good as using saffron though. I'll probably try this recipe out with turmeric since I've used up all the saffron.
4 Tbsp. olive oil
1 lb. chicken breast, cubed
2 Tbsp. minced garlic
1 medium onion, diced
1 cup arborio rice
1/2 tsp. saffron or turmeric
1/2 cup diced tomatoes
1/2 cup dry white wine
2 cups chicken broth
1 red or green bell pepper, sliced into strips
1/2 cup frozen peas
1/2 lb. large shrimp (either peeled/de-veined, or shell on)
4-6 small clams
4-6 mussels
*you can use any seafood you like
1) Heat oil in a large frying pan or saute pan over medium heat.
2) Add chicken and saute until no longer pink. Add garlic and onions and saute until soft. Stir in rice and saffron (or turmeric). Continue stirring to coat with the oil, about 1 minute.
3) Add tomatoes, wine and broth. Bring to a boil, scraping the bottom of the pan. Add bell pepper and peas. Reduce heat to low and simmer for 5 minutes.
4) Add all the seafood and cook undisturbed for 15 minutes or until rice is done. Garnish with fresh parsley before serving.
