I originally published this last year and realized it is one of the many that the images were lost. Paella is a process and picture help if you haven’t made it before. So I have added them back and reposted for everyone to enjoy while the weather is beautiful.
Happy belated Mother’s Day to all of you that are Moms. Instead of my regular Sunday dinner, I was watching my son’s soccer game scheduled for 6PM. Sometimes that happens.
Our spring is always busy and this week was no exception. Last Sunday, I had a soccer game in the middle of the day so I had to do some creative work with the timing.
My boys also had a 5k run early last week so I selected a dessert that I could make quickly before they got home starving. Chocolate mousse. It’s quick, delicious, and needs at least 8 hours in the refrigerator.
The amazing taste of chocolate mousse has an inversely proportional relationship with the amount of work needed to make it. In brief, it’s really easy even though it tastes like it took hours to make.
I got up at 8, as my boys were starting the run, I lolly-gagged a bit, and still managed to have the mousse in ramekins in the fridge by 9. While the recipe states to finely chop the chocolate, I tend to use chips or just beat the candy bar on the counter; or in this case I used a mix of both.
Once the butter, chocolate, and liquor (bourbon this time) melt together, allow it to cool before stirring in the egg yolks. This is a good time to beat the cream and the egg whites with the sugar.
Once those are ready to go, the chocolate will be cool enough to stir in the yolks and then the egg whites and cream (alternating).
From this point they go into the ramekins and into the fridge.
After we got back from the game at 3, I started on my prep work so that I could get the stock started. The stock used some of the scraps from the prep for the paella. I also had some leftover chorizo from another use, so that went in too. I started with the shrimp, reserving the shells for the stock. I doubled everything to so that I could use it for a couple of meals. Since everything get strained from the stock, there is no need to peel the garlic or carrots.
Everything goes into the pot.
Once the shells gain their pink color and the vegetables start to become tender, the water goes in and you bring it to a boil and then let it simmer.
This gave me the time to do my other prep for the paella. The key is a good soffrito: onions, garlic, celery, and then ultimately tomato.
My market had 3 different brands of Spanish chorizo, so I used them all.
I also made a spice blend with sugar, salt, and smoked paprika.
I cleaned my micro greens and rinsed my olives.
My favorite pan for paella is my 17″ cast iron skillet, and the easiest place to use it is my grill.
By this time, the stock is done and you pour it through a fine strainer and press the solids for this beautiful stock.
So once with everything prepped and the grill hot, I brought it all out to my bar height table next to the grill.
The chorizo goes in first and the aroma begins.
And when they are done, set them off to the side and add the shrimp to the pan.
They cook quickly in the hot skillet and it’s important to not overcook them. When they are done set them off to the side wth the chorizo and keep them warm.
The soffrito goes into the hot skillet until it cooks down with the wine being added in the middle.
Then add the stock and once it’s hot, the saffron. When it returns to a boil, the rice.
After the rice goes in, stir until it comes back to a boil, and then only turn the pan so that the rice cooks evenly. I also squeezed a couple of loaves of garlic bread onto the grill from our local bakery on the market and my MIL made a fabulous salad.
When I brought it inside, I added in the zest and juice of a lemon.
And I served it with a rosé Sancerre.
Dessert was accompanied with whipped cream and Baileys.
And as mentioned much earlier in this post, this meal did become a second; I put it in a wrap with queso fresco and grilled it. It also reheated VERY well in our lunch!
Makes About 3½ cups ∙ Source Bonappetit.com
- 1 tablespoon olive oil
- 3 ounces charcuterie trimmings (such as ham, bacon, and/or sausage ends)
- 1 medium onion, coarsely chopped
- 1 bunch cilantro stems
- 6 garlic cloves, unpeeled, halved
- 2 bay leaves
- 1 cup coarsely chopped mixed vegetables (such as carrots, celery, and/or fennel)
- 1 teaspoon coriander or fennel seeds
- Pinch of crushed red pepper flakes
- Shrimp shells (optional)
Heat oil in a large pot over medium-high. Add charcuterie, onion, cilantro stems, garlic, bay leaves, vegetables, coriander seeds, red pepper flakes, and shrimp shells (if using) and cook, stirring occasionally, until shells turn bright pink and vegetables are softened, about 5 minutes. Add 5 cups cold water and bring to a boil. Reduce heat to medium-low and simmer 20 minutes.
Strain stock through a fine-mesh sieve into a large bowl, pressing on solids; discard solids.
Do Ahead: Stock can be made 3 days ahead. Let cool; cover and chill, or freeze up to 3 months.
Chorizo and Shrimp Paella
Makes Servings: 4 ∙ Source Bonappetit.com
- 1 medium onion, quartered
- 2 celery stalks, coarsely chopped
- 4 garlic cloves
- 2 small tomatoes
- 2 tablespoons plus ½ cup olive oil
- 1 pound Spanish chorizo, casings and ends removed, sliced into rounds
- 1 pound shrimp, peeled, deveined
- 2 teaspoons kosher salt, plus more
- ¾ cup dry white or rose wine
- 2 teaspoons smoked paprika
- ½ teaspoon sugar
- Back-Burner Stock
- 1 teaspoon saffron threads
- 1½ cups bomba rice
- 1 cup green olives (such as Castelvetrano), pitted, torn into large pieces
- 1 lemon, plus wedges for serving
- Radish sprouts (for serving)
- Flaky sea salt
Process onion, celery, and garlic in a food processor until finely chopped; transfer to a small bowl. Add tomatoes to processor and process until smooth; set soffritto aside.
Heat 2 Tbsp. oil in a 12″–14″ paella pan or skillet over medium-high. Add chorizo and cook, turning occasionally, until golden brown on both sides, about 5 minutes. Transfer to a plate.
Add shrimp to same skillet, season with salt, and cook, turning occasionally, until browned and cooked through, about 2 minutes. Transfer to plate with chorizo.
Heat remaining ½ cup oil in same skillet over medium-high. Add reserved soffritto and cook, stirring occasionally, until softened, 8–10 minutes. Add wine, bring to a boil, and cook until mixture is reduced by half, about 3 minutes. Add paprika, sugar, and 2 tsp. salt. Increase heat to high and cook, stirring constantly, until mixture is thick, about 3 minutes. Add stock and saffron and bring to a boil.
Add rice and cook, stirring constantly, until liquid starts to simmer, about 5 minutes. Quit stirring; a film will form on the surface (this will trap steam, making a gooey cover over the rice, helping it cook evenly). Reduce heat to low and simmer, moving pan around every few minutes so the entire bottom gets equal time over the hottest part of flame, until liquid evaporates, 12–15 minutes.
Top with olives and reserved chorizo and shrimp. Finely grate lemon zest and squeeze lemon juice over paella, top with sprouts, and season with sea salt. Let paella rest 5 minutes before you dig in; serve with lemon wedges.
Dark Chocolate Mousse
Desserts, Ice Cream and Custards, Tested and Approved!
Makes 6 Servings ∙ Difficulty Easy ∙ Source Epicurious | 2004
- 4 1/2 ounces bittersweet chocolate, finely chopped
- 2 Tbsp unsalted butter, diced
- 2 Tbsp Kahlua, or other favorite alcohol (i.e., Bourbon)
- 1 cup cold heavy cream
- 3 large eggs, separated
- 1 Tbsp sugar
Combine the chocolate, butter, and kahlua in the top of a double boiler over hot, but not simmering, water, stirring frequently until smooth. Remove from the heat and let cool until the chocolate is just slightly warmer than body temperature. To test, dab some chocolate on your bottom lip. It should feel warm. If it is too cool, the mixture will seize when the other ingredients are added.
Meanwhile, whip the cream to soft peaks, then refrigerate. Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape. Sprinkle in the sugar and beat until soft peaks form.
When the chocolate has reached the proper temperature, stir in the yolks. Gently stir in about one-third of the whipped cream. Fold in half the whites just until incorporated, then fold in the remaining whites, and finally the remaining whipped cream.
Spoon or pipe the mousse into a serving bowl or individual dishes. Refrigerate for at least 8 hours. (The mousse can be refrigerated for up to a day.)