I spent a good deal of time in the kitchen preparing last night’s dinner, but it wasn’t hard at all! I decided to try something Spanish this time, and I researched many different recipes for paella. I settled on one, and the recipe is listed below. For dessert, I opted for flan. It was easy to prepare, but it could have looked a little better.
At the last minute, my son called to ask if his girlfriend could join us. Of course I said ‘Yes,’ – I love her to pieces, but she’s from a Spanish background! I panicked, thinking my cooking endeavors might not meet her standards. However, I had little to fear – she praised the meal, as did my boys. I surprised myself, actually pulling off a brand new dish for me, and having it turn out so well.
I began with the flan, since it had to cool in the fridge.
I began by melting a cup of sugar over medium low heat. This step takes a while, so don’t get discouraged.
Eventually it liquefied, and turn a deep golden color. Stir it to make sure it’s smooth.
Carefully pour the syrup into a glass 9 inch baking dish. (Mine was 9.5, but it didn’t seem to matter.)
Then beat three eggs in the mixer until light. Add a can of condensed milk, a can of evaporated milk, and a teaspoon of vanilla.
Beat well until smooth.
Pour the egg mixture over the sugar in the baking dish.
Cover the dish with aluminum foil. I forgot this step, and it meant my end product was browned.
It’s supposed to look like this:
Instead it looked like this. No aluminum foil, and the plate slipping left me a less-than-pretty dessert.
Cool completely in refrigerator, and cut into slices. It’s very sweet, so be forewarned! My guys loved it, though.
Next was the paella.
In one tablespoon of oil, in a large skillet, cook one pound of medium or large shrimp until pink.
Remove to a plate.
Add another tablespoon of oil and brown one pound chorizo (Spanish sausage) that has been cut into ½ inch slices.
Add one medium onion finely chopped, and cook until the onion turns translucent.
Add two cloves, finely chopped, and
1 ½ cups of long-grain rice. (I used Spanish yellow rice here.)
Stir until the rice is covered and translucent.
Add a 14.5 ounce can of diced tomatoes (I used the fire-roasted ones) and one box of chicken stock .
Add salt and pepper to taste, and cover with a lid.
Bring to a boil, then lower to simmer. Cook for about a half hour until all the liquid has been absorbed.
I put it into a big bowl and served it with crusty rolls.
That was it, and it was yummy!
Next week, I think we’ll travel to Italy!