I was having a conversation the other day with a close friend about one-pot meals. OK, the conversation was actually more about hating to wash the dishes, but along the same lines. He shared with me a Jambalaya recipe (not this one) which reminded me that I hadn’t made Jambalaya myself in a a while. GReat dish and this feeds an army of people. Shrimp / prawns are optional, but I like them, so in they went. Start to finish in under an hour.
A few weeks ago, a friend was in Spain and he posted a photo of paella to his Facebook profile. More specifically, he posted a picture of a paella plate, empty, where his (apparently) very delicious paella had been. This got me to thinking about paella and that I hadn’t made any in a long time, and that I hadn’t posted a recipe to this site. So, I rectified that tonight by making this version with chicken, chorizo and shrimp. The one thing that I would be careful of is not to oversalt — when you are thickening the soffrito and then adding the stock, it could intensify the salt a lot so be careful. I didn’t oversalt, but it was close. Besides that, it was delicious.
It’s getting colder and autumn is settling in here in New England. I even heard that there were some snow flakes in the air north of here. Thankfully we’re not at that level here in greater Boston, but it is time for more cold-weather-food. Here is a little cheater recipe to get a nice hearty stew on the table in about an hour. It’s homey, rich and delicious and easy peasy thanks to …. a rotisserie chicken from the market (in my case, from Whole Foods because I think that they taste the best and have the least amount of fat). Saute up a few veggies, cook some wild rice and make a roux-based sauce and off you go. On the table in a hour and it makes great leftovers the next day too.
And while we’re on the topic of Spring Veg, here is another recipe to whet your appetite… risotto, asparagus, wild garlic (ramps, ransom, German: Bärlauch) and shrimp. Resfreshing and actually quite light, creamy and fresh and spring-like. I really really have this thing for ramps (here are all the recipes from last year) so I have to make the most of the very very short season… only a few weeks. Dinner tonight.