Paella Saute with Saffron

Ingredients Needed:

  • Chicken-flavored rice or steamed rice, preferably made with medium-grain rice
  • 3 oz. chorizo or other spicy sausage, such as linguica or andouille, cut into1/4 inch dice
  • 1-1/2 lb.medium shrimp, peeled and deveined
  • 1 Tbsp. olive oil
  • 2 scallions, chopped
  • 1 small red bell pepper, seeded and chopped
  • 2 garlic cloves, minced
  • 1/2 c. thawed frozen peas
  • 1 tsp. dried oregano
  • 1/4 tsp. saffron threads, crumbled
  • 1-1/4 c. homemade fish stock, or 3/4 c. bottled clam juice and 1/2 c. water
  • 1/2 c. dry white wine
  • 1/4 tsp. crushed red pepper or freshly ground black pepper
  • 2 tsp. cornstarch
  • 1/4 tsp. salt
  • Hot pepper sauce
  • Chopped parsley, for garnish

How to Prepare:

  1. In a large (12 inch) nonstick skillet, cook the chorizo with 2 Tbsp. of water over medium-high heat, stirring occasionally, until the water evaporates and the chorizo is lightly browned, about 5 minutes. With a slotted spoon, transfer the chorizo to paper towels to drain, leaving the drippings in the skillet.
  2. Add the shrimp to the skillet and cook, stirring often, just until pink and firm, 2 to 3 minutes. Set aside with the sausage.
  3. Add the oil to the skillet and heat over medium heat. Add the scallions, red pepper, and garlic. Reduce the heat to medium-low and cover. Cook until the vegetables soften, about 4 minutes. Stir in the peas, oregano, and saffron.
  4. In a small bowl, combine the fish stock, wine, and crushed red pepper. Whisk in the cornstarch to dissolve. Stir into the skillet and bring to a simmer. Return the shrimp and chorizo to the skillet, and cook until the sauce thickens and the shrimp and chorizo are heated through, about 1 minute. Season with salt and hot pepper sauce to taste.
  5. Spoon the rice into individual soup bowls and top with the shrimp, sausage and sauce. Sprinkle with parsley and serve immediately.
Roasted Spring Vegetables and Hummus on Flatbread

Ingredients Needed for Hummus:

  • 2 c. cooked chick peas
  • 1/3 c. tahini
  • 1/2 c. fresh lemon juice
  • 2 Tbsp. toasted ground cumin
  • 1 Tbsp. toasted ground chile de arbol
  • 3 cloves garlic, coarsely chopped
  • 1 Tbsp. honey
  • Salt, to taste

How to Prepare Roasted Spring Vegetables:

  • 6 stalks asparagus
  • 1 med. eggplant, cut into 1-inch cubes
  • 1 red onion, peeled and quartered
  • 2 yellow peppers, peeled and seeded and cut into 1-inch cubes
  • 2 red peppers, peeled and seeded and cut into 1-inch cubes
  • 2 Tbsp. olive oil
  • Salt and freshly ground pepper, to taste

How to Prepare the Hummus:

  1. Place all the ingredients in a food processor and process until combined.
  2. Season with salt to taste.

How to Prepare Roasted Spring Vegetables:

  1. Preheat oven to 400 degrees F.
  2. Toss the vegetables with olive oil and season with salt and pepper to taste. Place in a roasting pan and roast 10 to 15 minutes. Slice the onions into thin slices, cut the asparagus on the bias into 1-inch pieces.

How to Assemble:

  1. Warm the pitas on a baking sheet in a 250 degrees F oven for 10 minutes.
  2. Spread approximately 1/4 c. of Hummus on each flatbread and top with the Roasted Spring Vegetables.
Fruit Sangria

Serves 4, Makes 1 pitcher

Ingredients Needed:

  • 1 bottle dry red wine
  • 1 c. brandy
  • 1 c. simple syrup (equal amounts water and sugar, dissolved)
  • 1/2 c. orange juice
  • 2 oranges, sliced into thin rounds
  • 3 green apples, sliced thin
  • 2 lemons, sliced thin

How to Prepare:

  1. Combine all ingredients in a pitcher and let sit, refrigerated for at least 2 hours and up to 2 days.

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