Seafood Paella

I was first introduced to Paella about 10 years ago by a Spanish friend of mine. She was surprised to hear that I had never tried it before considering we live in such a multicultural city. After my first bite, I fell in love. If you know me well, you'll understand my love for shellfish, so how could I not love seafood Paella? Plus, the smokiness the rice picks up from the sausage.. oh my! Totally delicious. Let's get to the recipe! Give it a try if you're in the mood for a crowd-pleasing meal.


Ingredients

Seafood Paella

6-8 large shrimps
6-8 fresh mussels or clams
1 large squid, cut into rings
1 large spicy chorizo sausage, chopped
2 cups fish or chicken broth (boiling)
2 cups short grain rice
1 tomato, diced
1 onion, diced
1 bell pepper, diced
3 cloves garlic, diced
1/2 cup fresh parsley, chopped
1 cup frozen green peas
1 bay leaf
4 tbsp olive oil
1 tbsp paprika
1 tbsp lemon zest
1 tsp turmeric
1 tsp salt
1 tsp cracked black pepper
1/2 tsp saffron
1 lemon cut into wedges

Method
There's lots going on with this dish, so make sure you have your ingredients prepared and ready to go before you start cooking. In a small pot, bring the broth to a light boil. Preheat your oven to 350F and grab your cast iron skillet.  Heat the olive oil and add the pepper, onion and garlic and cook for 5 minutes on medium/high heat. Add the rice and all the spices and make sure everything is mixed and the rice is coated well with the oil from the skillet. Stir in tomato, peas and sausage and cook for  2 more minutes, then slowly add the hot broth. Let simmer on medium heat for 15 minutes, then dot the seafood among the rice until it's covered.

Move skillet to the oven and cook for 10 minutes. Remove from oven and cover with hot towel or aluminium foil for another 10 minutes. Right before you serve, sprinkle lemon zest and parsley on top. Enjoy with juice from lemon wedges.

Cucumber Yogurt Salad

This has always been a favourite salad of mine. My parents made it for us often when we were growing up. It's an all around good for you salad which tastes great and can also cool you down when enjoyed with a spicy meal. Some enjoy this salad yogurt heavy, almost like a dip, and others like myself tend to use the cucumber a bit more. I love the crunchy bite!

Cucumber Yogurt Salad

Sometimes I use low fat sour cream instead of yogurt, at times I switch up the types of cucumbers. It really depends what I have the in refrigerator. With the warmer weather around the corner, this is going be popular at dinner.

Ingredients

2 large cucumbers 

1-1/2 cup yogurt 2%

2 cloves garlic - minced

2 tbsp extra virgin olive oil

1 tbsp fresh mint - chopped

1/2 tbsp dried mint
1/2 tsp white sugar (my preference)

1/2 tsp salt

A bit of fresh cracked black pepper

Method

Chop the cucumbers in small pieces, or slice thin using a mandolin as I enjoy doing, and place in large bowl. Add all other ingredients to cucumbers and mix well then transfer to serving dish. Serve cold and garnish with more mint.

Enjoy!