All posts filed under: Spanish

All Stuck Up – Chicken Paella, on a Stick

I know at times, it seems that I’m all in for making simple food look impossibly difficult – 76.4% of my recipes should attest to that. But, let’s clear the air here. Contrary to what you may think, it’s not that I want to frighten the bejeezus out of you so you’ll Never want to try them. It’s that:  * I believe in being thorough. There’s nothing… Nothing.. I hate more than a recipe that leaves things off the list… it really cranks my rice krispies. * I believe you should have everything you could possibly need spelled out. Because, let’s face it. Left to your own devices, some of you wont read the entire recipe, or will make  * your own substitutions, or just get the general gist of the instructions and “Damn the torpedoes – Full speed ahead!” – – -and then complain because it didn’t turn out right. * I believe, that given exhaustive instructions, anyone can cook what I give you. And really, that’s the beginning of trying anything new. Read …

Mixed Paella

Admittedly, I was going to go all Martha on you all and tag this a Simple Dinner Sunday, but my conscience just wouldn’t let me. Point In fact, there’s nothing simple about good paella. True, you can buy one of those “yellow rice” tubes, toss in a chicken breast and a package of that mixed seafood you find at the back of the freezer cabinet – but why bother. Sometimes, taking a shortcut is as believable as opening a can of Chef Boyardee and telling your family “Look, I made ravioli!”. Although I have been to several Atlanta restaurants that appear to have done just that…. um, the yellow rice thing… not the canned ravioli. When I started researching the paella, I knew I wanted more depth of flavor that saffron and garlic alone were going to give. I stumbled on an old recipe for the broth that I liked – but not the rest of the preparation. I decided to keep the broth and tweaked it a bit. The chicken marinade is my own creation …