- Jun 21, 2007
- 8,432
- 41
These are some of the Spanish items I used in this dish.
Chorizo, shrimp, almonds are smoked at 225° with mesquite for 1 hour ( along w/other treats); chorizo was coated with a mixture of EVOO and Spanish paprika so that it wouldn’t dry out too much. It came out moist in the final pic.
Romesco sauce:
1 cup roasted & peeled peppers (red)
1/2-cup almonds
3 anchovy fillets
½ teaspoon red pepper flakes
2 tablespoons of sherry vinegar
¼ cup olive oil
4 cloves of garlic thinly slices
Sauté garlic and then add to blender along with the oil, add the rest of the ingredients and blend until smooth.
Chorizo is slowly heated in paella pan to release oils, and then it is removed from pan. Lightly Fry shrimp and scallops in chorizo oil, adding oil if needed. Remove them from the pan onto paper towel. Sauté onions, diced red bell peppers, and garlic in chorizo oil. This is the sofrito.
Add 1 can of drained diced tomatoes, 2 ½ cups of short-grained rice, mixing rice into sofrito to absorb all the flavors. Add 5 cups of spiced water (saffron, cumin, Spanish smoked paprika, sea salt) and cook at medium heat with lid on for 25 minutes, then removed lid and continue to cook. Just before all the liquid has evaporated, add the smoked chorizo, shrimp, scallops, and peas and cover for 5 minutes. Remove lid, and let it cool for 10 minutes.
Lightly fry corn tortillas and then fill them with paella, finally add a Romesco sauce over them and top with manchego cheese and green onions.
Thanks for viewing my dish.
Chorizo, shrimp, almonds are smoked at 225° with mesquite for 1 hour ( along w/other treats); chorizo was coated with a mixture of EVOO and Spanish paprika so that it wouldn’t dry out too much. It came out moist in the final pic.
Romesco sauce:
1 cup roasted & peeled peppers (red)
1/2-cup almonds
3 anchovy fillets
½ teaspoon red pepper flakes
2 tablespoons of sherry vinegar
¼ cup olive oil
4 cloves of garlic thinly slices
Sauté garlic and then add to blender along with the oil, add the rest of the ingredients and blend until smooth.
Chorizo is slowly heated in paella pan to release oils, and then it is removed from pan. Lightly Fry shrimp and scallops in chorizo oil, adding oil if needed. Remove them from the pan onto paper towel. Sauté onions, diced red bell peppers, and garlic in chorizo oil. This is the sofrito.
Add 1 can of drained diced tomatoes, 2 ½ cups of short-grained rice, mixing rice into sofrito to absorb all the flavors. Add 5 cups of spiced water (saffron, cumin, Spanish smoked paprika, sea salt) and cook at medium heat with lid on for 25 minutes, then removed lid and continue to cook. Just before all the liquid has evaporated, add the smoked chorizo, shrimp, scallops, and peas and cover for 5 minutes. Remove lid, and let it cool for 10 minutes.
Lightly fry corn tortillas and then fill them with paella, finally add a Romesco sauce over them and top with manchego cheese and green onions.
Thanks for viewing my dish.
