If you are looking to explore some different flavors for your food prep meals or even just trying to embrace new cuisines from around the world in your own kitchen, this recipe is for you.
I am by definition, a foodie, and I embrace it fully, from new and crazy flavors to the ageless comfort foods we know and love. Even though I always encourage traveling, cooking ethnic cuisines right here in the comfort of my own home fills a small part of my wanderlust when my wallet, schedule and vacation time won’t lend itself to visiting all these amazing places abroad.
Mediterranean food and Spanish food include some of my favorite dishes. Their broad array of fresh ingredients and lean meats make their taste extra savory and rich. One dish in particular I have become extremely fond of is Paella. I am a fan of both the most traditional kinds and untraditional variations of Paella.
Valencia in Eastern Spain is the undisputed home of paella. The most commonly accepted story of paella’s origins is it was a servants meal. Farmers’ and farm laborers’ food, cooked by the workers over a wood fire for their lunchtime meal. Today, paella is usually cooked over an open fire in a traditional paella pan. The word “paella” is believed to come from the Arabic word, “baqiyah”, meaning “leftovers”.
Classic paella usually is made with rabbit, chicken, snails, beans, and artichokes. It is seasoned with saffron, amongst other spices. When cooking traditional paella, it’s best to use a large, flat pan that is open and has handles on either side for easy handling. This particular recipe that is listed below is more than likely a more americanized version than that of the traditional hot paella, but nonetheless is still delicious. The process is also a little different and easier. You won’t need an open fire, any saffron, or snails, so stop building that fire-pit in your kitchen, free the snails and put down your fancy spices. This recipe is easy to learn, easy to do and delicious to eat!
Ingredients
- 1 box of Minute Rice OR 3-5 cups of regular short grain rice
- Small frozen bag of baby shrimp
- 1-6oz package of frozen peas
- 1½ cups diced celery
- ⅓ cup sliced green onion and tops (optional)
- 1 small can of minced clams (drained)
- ¼ green pepper diced
- 1 cup of mayonnaise (add more if you want your salad more moist)
- 2 Tbsp. dry white wine
- ½ tsp. Salt
- ¼ tsp. Garlic Powder
- ¼ tsp. Pepper
Directions
- Soak the bag of baby shrimp in a bowl of cold water to dethaw.
- Follow cooking instructions on the back of rice box and put 3 chicken bouillon cubes in water while cooking rice. This will give the rice a satisfyingly savory flavor.
- You can either boil or pan cook your chicken, when it’s done, shred it and let cool.
- Chop and dice your vegetables while keeping an eye on everything else cooking.
- Once all ingredients are cool combine in a mixing bowl and store in a sealed container for a few hours or overnight so all the flavors blend together. Then enjoy a delicious lunch or dinner of seafood paella salad!
