Paella

Submitted by admin on Sun, 10/01/2017 - 17:56
  • Herb Blend:
  • 1 cup chopped fresh parsley
  • 1/4 cup fresh lemon juice
  • 1 tablespoon olive oil
  • 2 large garlic cloves, minced
  • Paella:
  • 1 cup water
  • 1 teaspoon saffron threads
  • 3 (16-ounce) cans fat-free, less-sodium chicken broth
  • 8 unpeeled jumbo shrimp (about 1/2 pound)
  • 1 tablespoon olive oil
  • 4 skinned, boned chicken thighs, cut in half
  • 2 links Spanish chorizo sausage (about 6 1/2 ounces) or turkey kielbasa, cut into 1/2-inch-thick slices
  • 1 (4-ounce) slice prosciutto

Caldero

Submitted by admin on Sun, 10/01/2017 - 17:52

6 red mullets

6 whitings

3/4 kg gray mullet

1 sea spider

1 angler tail

2 chili peppers

1 onion

1/2 kg potatoes

1 John Dory

400g rice

200g ali-oli (a garlic and olive oil sauce)

Seasoning: garlic and bay leaf