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~ Paella for a Crowd
2 pounds boneless, skinless
chicken thighs, cut into 2-inch pieces
'/< cup olive oil, divided
ITb. paprika
2 tsps. dried oregano .
Salt and ground black pepper Jf
1 pound cooked chorizo £
orlinguitpasausage,sliced
diagonally, ’/.-inch thick M I
1 large Spanish onion, MJV
cut into medium dice gat
1 large red bell pepper, ffe
cut into medium dice
4 large peeled garlic doves,
smashed
2 cups short- or
rice, such as risotto rice
1 large pinch saffron threads
1 tsp. red pepper flakes
1 143-ounce can diced tomatoes
1 quart chicken broth __
1 pound (16 to 20) peeled Jjt
and deveined shrimp
1 pound bay scallops
1 cup frozen peas, thawed
’/■ cup chopped fresh parsley leaves
Drizzle chicken with 2 Tbs. of oil, and sprinkle
with paprika, oregano, salt and pepper; toss to
coat Heat a large, heavy-bottomed roasting
pan set on two burners over medium-high
heat (Or do this in two 12-inch skillets,
dividing the ingredients evenly between
the pans.) Add chicken; cook until brown
and just cooked through, 3 to 4 minutes per
side. Transfer to a small bowl; set aside.
Add remaining 2 Tbs. oil to pan and cook
sausages until well-browned, 3 to 4 minutes.
Add onions, peppers and garlic; cook until
tender, about 4 minutes. Stir in rice, saffron
and pepper flakes (can be covered and set
aside for up to 2 hours).
About 25 minutes before serving, add
tomatoes and broth. Bring to a simmer over
medium-high heat; add water if it looks too
dry. Reduce heat to low, cover with foil, and
cook until most liquid has been absorbed,
about 15 minutes. Stir in chicken, shrimp,
scallops, peas and parsley; cook until seafood
is cooked through, about 5 minutes. Turn off
heat and let stand, covered, for a few minutes.
SERVES 10 ■ PER SERVING: 628 calories,
49g protein, 42g carbohydrates, 28g fat
(9g saturated), 198 mg cholesterol, 4g fiber,
1,261 mg sodium
10
USA WEEKEND • Sept 7-9,2007
cooHmTthu
By PAM ANDERSON
Spanish feast
Transport your guests to the ancient town of Valencia, where fragrant pans of seafood,
sausage and chicken paella (and those famous oranges) seduce taste buds.
SO YOU’D LIKE TO HOST a din
ner party this fall, but you’re not
sure you have the tune. Well, I
have the perfect party menu for
busy cooks like you.
It starts with a fabulous goat cheese ap
petizer. Simmer tomato sauce (or a good
store-bought marinara sauce) studded with
olives for a mere 10 minutes, up to five days
ahead of time. Then, top the sauce with some
fresh goat cheese rounds and pop in the
oven for a final baking. I serve this warm ap
petizer over freshly toasted baguette slices,
but sturdy flatbreads, crackers or brus
chetta are other tasty options. Round out
the hors d’oeuvres with a bowl of roasted,
salted almonds Spanish Mamma, if you can find them.
Serve a simple mixed green salad with Valencia or other
FAIL ENTERTAINING
A DINNER IN VALENCIA
We suggest this menu (induding
our three featured recipes, which
are starred below):
Appetizers: *Baked Goat Cheese
in Tomato-Olive Sauce with
Toasts; Spanish Marcona or other
whole almonds; dry sherry
Salad: Mixed green salad with
orange segments and red onion
Main course: ‘Paella for a Crowd
Dessert: ‘Creamy Flan
RECIPES CONTINUED
ON PAGE 12 ► J
oranges, cut into segments, and a little thinly
sliced red onion tossed together with your
favorite vinaigrette.
Although the paella ingredient list looks
daunting, the dish can be prepped quickly,
to the point of adding the rice a few hours
ahead of time. When dinnertime nears, add
the broth and tomatoes, and let it cook un
attended for 20 minutes. Stir in the seafood,
and steam it a few minutes until the shrimp
and scallops are just cooked.
The flan is classic, quick and simple and
can be done ahead. The cream cheese is a
bit unconventional, but it gives the dessert
an irresistibly firm yet tender texture.
Contributing Editor Pam Anderson in the author of four cookbooks.
Her latest is the entertaining guide, Perfect Recipes for Having
People Over (Houchtos Mifflin, $35).
COOKSMART PHOTOS: BRIAN LEATART FOR USA WEEKEND