Mexican Monday took a back seat this week for a Spanish cousin to shine through.
Of course, I could pretend I just made this dish some other day of the week and find a decent photo of a past Mexican Monday, but then I’d be out of a personal back story to the dish!
I was not about to have a repeat of last week where we ate out way too much, so I “forced” Stuart to help me create our weekly “Everson Menu”.
“What do you want for Mexican Monday?”
“That’s not Mexican….”
Stuart’s favorite Food Network star is Bobby Flay and we record Bobby Flay’s Barbecue Addiction. There was an episode last year in which Bobby had a grill the size of a breakfast table and a paella pan to cover it up. He made the largest (and most expensive) paella I’d ever seen. So for a year Stuart’s been wanting to try Paella.
Most traditional Spanish Paellas involve Mussels or other shellfish, which I am allergic to. I don’t know why it took me a year to realize that I can put whatever I want into the recipe, it’s my kitchen! So I finally gave in to his craving. I read a few recipes and articles about paella and created my own rendition.
Unfortunately I wasn’t able to find authentic Spanish paella rice, but the cooking method reminded me of risotto, so I compromised and used risotto rice. (Sorry!) I also couldn’t find authentic Spanish chorizo, so I kept the casing on Mexican chorizo, sliced it into rings and cooked it. I also opted to use salmon as my seafood choice.
- 2 tbsp olive oil
- 1/2 large onion, diced
- 1/2 large red bell pepper, diced
- 2 cloves garlic, minced
- 1 C Arborio rice
- 1 tsp paprika
- 1/2 tsp tumeric
- 1 large tomato, chopped
- 1/4 C white wine (optional)
- 1/2 tsp dried parsley
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1 – 1 1/2 qt chicken stock
- 2 links chorizo, sliced into rings
- 6 oz salmon, cubed
- In a large pot bring stock to a boil, reduce heat and let simmer.
- In a large, non-stick skillet, saute onion and pepper in olive oil. Season with salt. When the onion is translucent add the garlic, rice, and seasonings. Stir with a wooden spoon. When rice is slightly toasted and everything is yellow add in the chopped tomato.
- Deglaze the pan with white wine, if using, or a ladle of stock.
- While waiting for the wine to evaporate, start cooking the chorizo in a separate skillet. Remove from pan and cook the salmon in the same skillet.
- Add 1-2 ladle-fulls of stock at a time to the rice, stirring constantly. When the liquid is absorbed, repeat the process until the rice is cooked through. This will take approximately 15 minutes.
*This recipe was inspired by http://foudefoodmtl.com/eatsathome/shrimp-and-chorizo-paella and http://mongoliankitchen.com/salmon-paella/*