This recipe is adapted from Good Food.
After trying to save our garden and vegetables from all the hail, and re-potting our strawberry plant in hopes of keeping it alive, I was enjoying the delicious smells of the saffron, garlic and onions cooking in the pan. As soon as J came home, he started making the Paella, and our entire house was fragrant with aromas of Spanish meals. It actually reminded me a lot of the smell of some of the restaurants on our trip to New Orleans last year. There is just something about Cajun food that makes us both happy.
When we finally dug in, neither of us said anything other than, "this is delicious!" As you know, we usually chat over dinner about our day, what we are working on, and some upcoming commitments like golf, baseball, visits with friends, etc. That night though, we just ate, and ate, and ate. The best part is that because it was so filling, we had SO much left for future meals, and I love when I have lunch the next day!
Serves 2; Double for 4
3 Garlic Cloves
1-2 Bell Peppers
1 Large Yellow Onion
200g Paella Rice
400ml Diced Tomato (can)
14g Vegetable Demi-Glace
4g Smoked Paprika
- PREP IT. First, dice the onion and bell peppers into small pieces. Then mince the garlic so that it is as fine as you can get it. Zest and juice the lemon. In a separate bowl, mix together the paprika, smoked paprika and saffron.
- COOK THE PAELLA. Next, heat a drizzle of olive oil in a large, deep pan on medium-high heat. Add in the onion and cook, stirring often for about 3 minutes or until translucent. Add the garlic and spice mixture to the pan. Cook for about 1 minute, continuously stirring to coat the onions. Add salt and pepper for flavour.
Once the ingredients become flagrant, add the peppers, rice, canned tomatoes, vegetable demi-glace and 3 cups of water to the pan. Bring the mixture to the a boil and then reduce to medium-low and simmer. Allow the mixture to simmer for approximately 20 minutes, or until the liquid has absorbed, without stirring.
- ADD THE SHRIMP & SPINACH. Ensure that the shrimp has been patted dry with a paper towel to avoid adding extra liquid and that the shells have been removed. Lightly sprinkle with salt and pepper, and add to the mixture, along with the lemon juice. Cook for 3-4 minutes until the shrimp are darker and cooked through.
Add the spinach to the pan and cook for no more than 2 minutes. It should be wilted but not mushy. Add more salt and pepper for flavour as needed.
- BON APPETIT. Remove the pan from the heat and let rest for about 5 minutes before serving. This allows all of the flavours to fuse together and to thicken. Plate the mixture and garnish with lemon zest. Enjoy!
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