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Sausage & Shrimp Paella – Before You Run, You Walk, Or In This Case, Crawl

When I first do a version of a classic dish like paella, I try to use a minimum of number of ingredients and steps so we focus on the technique. So, while you experienced paella makers will probably find this quite unremarkable, it really is intended for the first-timer.

Real paella is not baked, but cooked on top of a fire, which results in a similarly textured rice to what you see here, except a layer caramelizes onto the bottom of the pan, and those gloriously crunchy bits are considered the best part. So, basically I’m telling you we left out the best part.

The trade-off is that this method eliminates most of the finesse and monitoring required by the traditional method. Consider this a gateway paella, and the first step to a serious, lifelong addiction. Besides the method, ideally you’ll use a wider variety of ingredients; things like clams, mussels, squid, chicken are all very commonly used, and will make your rice that much more interesting.

No matter how you cook you paella, one thing you must try to include is the saffron. Besides the short-grain rice, this is probably the most key addition. Unfortunately, the flavor and aroma are almost impossible to describe, so you really need to experience it yourself to fully understand. I’ve heard it described using things like “earthy metallic honey,” and “rusty champagne,” but these really don’t do it justice.

Anyway, if you’ve never tried to make paella before, I really hope this inspires you to give it a go. The Arborio we use here is easy to find in the big grocery stores, and as long as you stick to the liquid/rice ratio, there’s not a lot that can go wrong. And like I said in the video, stay tuned for my future attempt at a more classic version. In the meantime, I hope you give this quick and easy paella a try soon. Enjoy!

Ingredients for 4 large portions:

(best to use a 12 or 13 inch wide skillet)

For the saffron broth:

2 tsp olive oil

reserved shrimp shells from 1 pound of jumbo shrimp

1/2 to 1 tsp saffron threads, depending on how strong you want the flavor

2 1/4 cups chicken broth

*Simmer for 20 minutes, strain and reserve. Be sure to season generously with salt, or your rice will be bland.

For the paella:

1 tbsp olive oil

8 oz sliced chorizo sausage, or any smoky, spicy sausage

1/2 yellow onion, diced

2 cloves garlic, minced

1 1/3 cup Arborio rice

1/2 cup green peas

1 tsp regular or smoked paprika, optional depending on how much was in the sausage

2 cups (exactly) hot saffron broth, or just plain hot chicken broth

1 pound peeled and deveined jumbo shrimp

1 sweet red pepper, cut into thin strips

salt and cayenne to taste

garnish top with a light drizzle of extra virgin olive oil, and freshly chopped Italian parsley

lemon wedges, optional (some love lemon, I prefer without, but give it a try and see)

*Bake at 425 degrees F. for 20 minutes, then finish over med-high flame until rice is just tender. It will be firm and slightly sticky. Don’t burn it, but you can leave it on the flame a little longer to try and get the rice to caramelize and crust onto the bottom of the pan, like the classic version. Be careful.

Celebrating National Garlic Day with Sopa de Ajo - Spanish Bread and Garlic Soup

As a very, very small percentage of you may know, tomorrow is National Garlic Day, and what better way to celebrate than with a big bowl of Spanish garlic soup? Sopa de Ajo is a wonderfully rustic bread soup, spiked with sliced garlic, paprika, and ham.

If that wasn’t enough to get your attention, it’s also topped with eggs poached in the fragrant, brick red broth. It’s like a steaming bowl of breakfast-for-dinner.

Like I say in the clip, there are as many ways to make this as families in Spain, but I really think toasting the bread is key. You’re basically replacing the flavorless water in the bread with olive oil and awesome soup.

Plus, having the olive oil baked into the cubes makes for a better texture in my opinion. Whether you make this tomorrow to celebrate a totally made-up holiday, or wait until you have some stale bread sitting around, I really hope you try this incredibly comforting Spanish soup. Enjoy!

Ingredients for 4 portions:

About 6 cups of cubed French or Italian bread

1/4 cup extra virgin olive oil, plus more to drizzle on bread cubes

6-10 thinly sliced garlic cloves

2 oz ham diced

1-2 tsp paprika or to taste

6 cups chicken broth

4 large eggs

1/4 cup chopped Italian parsley

salt, pepper, cayenne to taste

Potato & Chorizo Mini Quiches – One Last Super Bite for Your Super Bowl

To all of you that have been requesting mini-cupcake videos: this mini quiche recipe may be as close as I get. I’m sorry, but it’s hard for me to get excited about buttercream when I have chorizo, potato and manchego in the house. Okay, one’s a sweet treat and other is a savory snack, so it’s not a fair comparison, but on the bright side, this intro paragraph is done.

This little baked bite is very loosely based on the Spanish Tortilla, and not only is it dead simple to make, but the versatility of the technique allows this to be adapted to any occasion. From ruckus Super Bowl celebration to black tie Oscar party, these mini quiches will always be a crowd-pleaser.

I’d almost be insulted if you didn’t make changes to the ingredients to tailor this to your tastes, but I do recommend that little dab of aioli on the top. I spiked a classic, garlicky aioli with some smoked paprika and chive, and it really made these treats even more special. I hope you give them a try soon. Enjoy!

Ingredients for 24 Mini Quiche:

4 oz Spanish chorizo sausage, small dice

2 tsp olive oil

1 russet potato, small dice

salt and pepper to taste

vegetable spray, as needed

8 large eggs, beaten with pinch of cayenne and 1/2 tsp salt

(Note: there are 10 eggs shown in the video, but it made too much, so I cut down to 8)

about 2/3 cup grated manchego or cheddar cheese

garlic aioli and chive to garnish

View the complete recipe

Potato & Chorizo Mini Quiches – One Last Super Bite for Your Super Bowl

Ingredients for 24 Mini Quiche:

4 oz Spanish chorizo sausage, small dice

2 tsp olive oil

1 russet potato, small dice

salt and pepper to taste

vegetable spray, as needed

8 large eggs, beaten with pinch of cayenne and 1/2 tsp salt

(Note: there are 10 eggs shown in the video, but it made too much, so I cut down to 8)

about 2/3 cup grated manchego or cheddar cheese

garlic aioli and chive to garnish

Patatas Bravas – Fierce Up Your Fries

I always thought Patatas Bravas meant “brave potatoes,” which seemed a little strange since what was supposed to be so brave about them? Amazingly delicious, yes, but valiant, fearless or courageous? I don’t think so. Well, apparently my translation skills were lacking, and come to find out it actually means “fierce.” Now that makes sense.

As advertised, these are fiercely textured, fiercely flavored, fiercely presented, and fiercely enjoyed. How fierce is really up to you and your inner Spaniard. There are as many patatas bravas recipes as homes in Spain, and this is nothing more than my latest rendition.

As long as you boil them first, fry crisp, and season earnestly, the rest is open to wild experimentation. I’ve used all sort of blanching liquids, spice blends, and sauces, and never been disappointed.

My control around food is generally decent, but I am no match for a plate of these. Once you start with the toothpick, you’ll be impaling and eating potatoes until they’re gone. If you are making these for a group, just do in batches and keep warm in the oven until you have enough. Just don’t salt until the last second, or they can get soggy. I hope you give these a try soon. Enjoy!

Ingredients for 4 portions:

2 pounds russet potatoes

For the boiling liquid:

2 quarts cold water

1 tbsp salt

1 tsp smoked paprika

1 tsp cumin

2 bay leaves

For the sauce:

1 cup mayonnaise

garlic to taste
pinch of salt

1 tsp tomato paste

1-2 tbsp sherry vinegar

1/2 tsp smoked paprika

1/4 tsp chipotle powder

cayenne to taste

For the spice blend (makes lots extra):

2 tbsp salt

1 tsp black pepper

1 tsp smoked paprika

1 tsp chipotle powder

chopped parsley

View the complete recipe

Patatas Bravas – Fierce Up Your Fries

Ingredients for 4 portions:

2 pounds russet potatoes

For the boiling liquid:

2 quarts cold water

1 tbsp salt

1 tsp smoked paprika

1 tsp cumin

2 bay leaves

For the sauce:

1 cup mayonnaise

garlic to taste
pinch of salt

1 tsp tomato paste

1-2 tbsp sherry vinegar

1/2 tsp smoked paprika

1/4 tsp chipotle powder

cayenne to taste

For the spice blend (makes lots extra):

2 tbsp salt

1 tsp black pepper

1 tsp smoked paprika

1 tsp chipotle powder

chopped parsley

Veracruz-Style Red Snapper – A New Take on a Very Old Classic

Fish “Veracruz” was the first “authentic” Mexican recipe I ever ate. I had it 30 years ago at the Casa Del Sol in Saranac Lake, NY, where I worked while enrolled in culinary school.

I remember trying and loving it, and being very surprised that “this” was actually Mexican food. Besides…olives on fish? That was some crazy stuff.

Up to that point, the only “Mexican” food I’d ever had was crispy cafeteria tacos made by completely non-Mexican lunch ladies. So, this kind of thing was very exciting for me. I’ve forgotten the exact recipe after all these years of adaptation, but that’s of little consequence as it’s the kind of dish you make a little different every time anyway.

I like red snapper for this, but any white, flaky fish will work. By the way, many Veracruz-style fish recipes call for pickled jalapenos, but I think there’s plenty of acidity in this from the lime and tomatoes, so I like the fresh pepper a little more.

If you don’t want to do this in individual portions like I did, you can certainly do it in a regular casserole dish, but you’ll probably need to give it a few extra minutes. Simply use the same fork-flaking doneness test as shown in the clip. Flakiness never lies.

This food wish goes out to all of you that asked for flavorful, foolproof fish recipes. I’m not sure why people get so scared to cook fish, but if you’re one of them, this is for you. Other than a few minutes of slicing, this couldn’t be easier. Serve simply with some chips, or over rice for a more substantial meal. Either way, I hope you give this a try soon. Enjoy!

Ingredients for 2 servings:

2 boneless red snapper filets, about 7 oz each

cayenne, salt and pepper to taste

2 tbsp olive oil

1/2 white onion, diced

3 cloves garlic, minced

1 tablespoon capers

1 tablespoon caper brine

1 large jalapeno, sliced, seeded

1 cup cherry tomatoes, halved

1/3 cup sliced Castelvetrano green olives, or any green olive

2 tablespoon fresh chopped oregano

2 limes

*Bake at 425 degrees F. for 15-20 minutes

View the complete recipe

Veracruz-Style Red Snapper – A New Take on a Very Old Classic

Fish “Veracruz” was the first “authentic” Mexican recipe I ever ate. I had it 30 years ago at the Casa Del Sol in Saranac Lake, NY, where I worked while enrolled in culinary school.

I remember trying and loving it, and being very surprised that “this” was actually Mexican food. Besides…olives on fish? That was some crazy stuff.

Ingredients for 2 servings:

2 boneless red snapper filets, about 7 oz each

cayenne, salt and pepper to taste

2 tbsp olive oil

1/2 white onion, diced

3 cloves garlic, minced

1 tablespoon capers

1 tablespoon caper brine

1 large jalapeno, sliced, seeded

1 cup cherry tomatoes, halved

1/3 cup sliced Castelvetrano green olives, or any green olive

2 tablespoon fresh chopped oregano

2 limes

*Bake at 425 degrees F. for 15-20 minutes

Fresh Tomato Gazpacho – Crumbled Stale Wet Bread Sold Separately

I feel kind of bad posting a recipe that leaves out what is arguably the most important ingredient, and such is the case with this gazpacho. This garden salad masquerading as a cold soup was originally a way for field hands to stretch their resources by crumbling up stale bread into a mixture of crushed tomatoes, cucumbers, and peppers.

Sorry, panzanella, but I’ve never been a big fan of the whole wet bread thing. Even versions I’ve had where the crumbs where completely pureed in, weren’t as pleasing to me as all-veg versions. Besides, some culinary traditions are simply leftover from a time when people had to do it that way, you know, so they wouldn’t starve to death. I call this the rutabaga syndrome.

Happily, most of us can now survive just fine without fortifying our gazpacho with such additions. Having said that, if you grew up eating that style, I’ll assume you think I’m insane for even suggesting there’s another way to make it, as you rightfully should.

Like I said in the video, this is not even worth trying unless you’re going to use some killer, end-of-summer, super-sweet tomatoes. After a long wait, we finally have some decent ones here in San Francisco. There just isn’t any substitute, so happy hunting, and I hope you find some so you give this a try. Enjoy!

Ingredients:

4 large vine-ripened tomatoes, peeled and diced

1/2 English cucumber, diced

1/2 cup diced red bell pepper

1/4 cup minced green onion

1 large jalapeno, seeded and minced

2 cloves minced garlic

1 teaspoon salt

1/2 teaspoon ground cumin

pinch dried oregano

cayenne to taste

freshly ground black pepper to taste

1 pint “Sweet 100” cherry tomatoes

1 lime, juiced, or to taste

1 teaspoon Worcestershire sauce

1 tablespoon balsamic vinegar

1/4 cup extra-virgin olive oil

chiffonade of fresh basil leaves or cilantro

View the complete recipe

Fresh Tomato Gazpacho – Crumbled Stale Wet Bread Sold Separately

Ingredients:

4 large vine-ripened tomatoes, peeled and diced

1/2 English cucumber, diced

1/2 cup diced red bell pepper

1/4 cup minced green onion

1 large jalapeno, seeded and minced

2 cloves minced garlic

1 teaspoon salt

1/2 teaspoon ground cumin

pinch dried oregano

cayenne to taste

freshly ground black pepper to taste

1 pint “Sweet 100” cherry tomatoes

1 lime, juiced, or to taste

1 teaspoon Worcestershire sauce

1 tablespoon balsamic vinegar

1/4 cup extra-virgin olive oil

chiffonade of fresh basil leaves or cilantro

Fried Padron Peppers - Spain's Deliciously Dangerous Divas

This is the time of year when one of my favorite seasonal foods, the Padron pepper makes its very short, annual appearance.

By the way, in the video I refer to them as "Padrones," which is what I've always called them, and what the guy I always bought them from at the SF Farmers' market called them. However, they are more commonly called Padron peppers (just in case you are calling around looking for some).

What follows is a repost from 2008...

Padrones are small green peppers, native to Spain, but occasionally available in American farmer's markets. The season is short, and in just a few weeks they disappear, like some mysterious, charismatic visitor, leaving just as things are heating up. They tell you they'll see you next year, but that doesn't help the melancholy as you mope over to the jalapenos.

In addition to their complex, bitter-sweet flavor, the usually mild padrones are the world's most exciting pepper to eat. This is due to a fascinating genetic oddity - one out of every dozen or so peppers is really spicy!

So, there you are, happily enjoying your time with this sexy, soft-spoken Spaniard, and wham! Out of nowhere you get slapped in the face! By the way, if this metaphor is ever made into a movie, Penélope Cruz will be playing the part of the temperamental pepper.

As you'll see in the video, a simple preparation is recommended. A quick sizzle in hot olive oil, and a few flakes of "Fleur de Sel" sea salt is all that's needed with this late summer treat. Too many ingredients, and the flavor will not be fully enjoyed. Think about it, in the movie, should Penélope Cruz be in a 3-piece suit, or a simple cotton sundress? Enjoy!

A special thanks to Steve Eliot for his generous gift of these beautiful padrones.

Grilled Spanish Mustard Beef Doesn't Have a Ring to It

When people ask me if I'm ever afraid of running out of recipes to film, I usually joke that new recipes aren't the problem, it's running out of things to call them that's the real fear. Take this horribly named Spanish mustard beef for example. Least poetic name, ever.

Despite the awkward name, this fast and user-friendly wet rub did a fine job flavoring some carne asada I grilled recently (yes, that was redundant). I'm calling it Spanish mustard since I spiked the Dijon with a couple of my favorite ingredients of all time – smoked paprika and sherry vinegar.

Be sure to go find the real stuff (that it comes from Spain is one clue). If your marinade is only going to have a couple ingredients, you better make sure you're using top shelf stuff. The other two keys to this recipe are as follows: only let the meat marinate for about an hour, otherwise it may start to "cook" in the acid; and be sure to build a very hot fire.

Since this is a wet rub, we need the meat to sear and caramelize, not to steam in its own juices. After successfully grilling and slicing thin, against the grain, this can be eaten in hundreds of ways; all delicious. You'll see my tortilla delivery system, but everything from paper-thin rice paper wrappers to thick slices of grilled bread would be perfect.

This is also a fantastic marinade for thin-cut pork shoulder chops, or any of your favorite chicken parts. By the way, while you're grilling, sipping on a cold beer, or sangria, try and think of a better name. Enjoy!

Ingredients:
2 pounds thin sliced beef (any thin flap meat, skirt steak, flank steak, round steak, etc.
2 tablespoons Dijon
2 tablespoons smoked paprika
4 cloves minced, crushed garlic, optional
1/4 cup sherry vinegar
1/4 cup light olive oil
salt and freshly ground black pepper to tastes

Side Dish Stagnation? Spicy Tomato Rice to the Rescue!

This short and fascinating video recipe for spicy tomato rice will hopefully add a very nice, all-purpose side dish to your repertoire. Believe it or not, Chefs have a much tougher time coming up with starchy side dishes for meals than they do with the main items. Is this an issue for you as well?

This is probably due to the fact that new recipes for main courses seem almost infinite. At last count there were 2,769,241 ways to cook a chicken. By the way, while I typed that last sentence, 793 new ways to cook chicken were just invented.

Side dishes are another story. I do about five or six variations on mashed potatoes and that's it. Seems you can only do so many things to make it interesting before you run out of ideas. Kind of like Survivor. So, don't underestimate the importance of adding a new side dish to your arsenal.

This Spanish rice-inspired spicy tomato rice recipe is super easy to make, and is always a crowd-pleaser. When was the last time you had Spanish rice? The last time you went to Spain? That time you went to that Mexican place for that thing with those guys? If you can't recall, then it's time to watch this video and get busy. Enjoy!

Ingredients:
1 tbsp of butter
2 cups of white, long-grain rice
1/3 cup diced jalapenos
1/3 cup diced green onions
1 clove garlic, crushed
1 tsp chili powder or paprika
1/2 tsp chipotle and/or cayenne
1 tsp cumin
1/2 tsp salt
2 1/4 cups chicken stock
1/2 cup of tomato sauce

Do you have a rice cooking phobia? You're not alone! You may want to watch my How to Make Perfect White Rice video recipe.

* Please help support free video recipes, and visit my new sponsor, MOZO Shoes. Find out why chefs (like me) are buzzing about their great shoes!

Flank Steak with Cabrales Cheese and Warm Garlic, Orange, Sherry Vinaigrette

This video recipe for Flank Steak with Cabrales Cheese, reminds me of my theory that American's fondness for blue cheese as a garnish for burgers, steak, and other foods, can be traced all the way back to the Buffalo chicken wing.

Now, I've done no research, nor will I, as I find it easier to simply guess about these kind of things, but think about it - who was crumbling blue cheese on their hamburgers before the chicken wing made it socially acceptable to eat our traditional meats and poultry with this funky addition?

This delicious incarnation features juicy flank steak topped with Spain's famous Cabrales blue cheese. This flank steak recipe is simple to make, and even if your grilling days are over this season, you can pan sear or use a grill pan inside to make this dish. Enjoy!

Click here for ingredients and transcript

Sausage & Shrimp Paella – Before You Run, You Walk, Or In This Case, Crawl

Celebrating National Garlic Day with Sopa de Ajo - Spanish Bread and Garlic Soup

Potato & Chorizo Mini Quiches – One Last Super Bite for Your Super Bowl

Potato & Chorizo Mini Quiches – One Last Super Bite for Your Super Bowl

Patatas Bravas – Fierce Up Your Fries

Patatas Bravas – Fierce Up Your Fries

Veracruz-Style Red Snapper – A New Take on a Very Old Classic

Veracruz-Style Red Snapper – A New Take on a Very Old Classic

Fresh Tomato Gazpacho – Crumbled Stale Wet Bread Sold Separately

Fresh Tomato Gazpacho – Crumbled Stale Wet Bread Sold Separately

Fried Padron Peppers - Spain's Deliciously Dangerous Divas

Grilled Spanish Mustard Beef Doesn't Have a Ring to It

Side Dish Stagnation? Spicy Tomato Rice to the Rescue!

Flank Steak with Cabrales Cheese and Warm Garlic, Orange, Sherry Vinaigrette

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