Paella ~ Coast to Coast Cooking at BakeSpace

Our first Coast to Coast Cooking event at BakeSpace was so much fun, we decided to do it again!

This time it's Paella!

It's something I've been wanting try for a long time! So when Michele suggested it, I was all for it!

I picked bits and pieces from a few different recipes and came up with this.



Paella
2 C arborio rice
3 1/2 C shricken stock (chicken stock w/shrimp shells simmered in it)
15 mussels
15 clams
15 shrimps (*giggle* - sorry Shels!)
2 chorizo links, cooked & cut into bite-sized pieces
2 lbs chicken, cut into bite-sized pieces
1/2 lb pork, diced
1 small green bell pepper, thinly sliced
1 small red bell pepper, thinly sliced
1 small yellow bell pepper, thinly sliced
1 medium onion, diced
3 garlic cloves, diced
1 15 oz can diced tomatoes
2 tsp smoked paprika
1 1/2 tsp cumin
2 fresh rosemary sprigs, needles chopped
3 fresh thyme sprigs, leaves only
salt & pepper
big pinch of saffron
3/4 C peas
olive oil

Preheat oven to 350F.

In a large skillet, saute pork & chicken with garlic, onions and peppers in a little olive oil. Cook until meat is mostly cooked and veggies are tender. Add tomatoes; cook a few more minutes.

Remove meat & veggies from skillet and set aside. Add some more olive oil to the skillet and saute rice for a few minutes. Add rosemary, thyme, cumin, paprika, salt and pepper. Saute another minute. Add shricken stock & saffron.

Bring to a boil; add meat and veggies back to skillet, cook for a couple minutes and stir until well combined. Stir in chorizo, shrimps and peas. Arrange mussels and clams in rice (or just stir them in too)

Bake uncovered 25 - 30 minutes, or until liquid is absorbed and rice is tender.

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Saute chicken, pork & veggies.




When the meat is mostly cooked, remove from skillet and set aside.

Add some more olive oil to the skillet and saute the rice.




Add herbs & spices and cook another minute.


Add shricken stock and saffron and bring to a boil.


Add meat & veggies back to skillet, plus chorizo, shrimps & peas.




I didn't 'arrange' my mussels & clams. I kinda tossed them on top with the peas. I think I next time I'd stir them all in.




Bake for 25 - 30 minutes or until all liquid is absorbed and rice is tender.

Blurry... middle of baking pic...


Remove from oven and rest for 5 - 10 minutes before serving.


I thought paella was supposed to be crispy on the bottom... but most of the recipes I looked at called for this baking method. I don't know how it would get crispy in the oven.

I put it back on the stove and cooked it a little, but still didn't end up with bottom crispies. I didn't want to burn it, next time I'll give it a little longer on the stove top.

It was very tasty and everyone liked it.


And had seconds.




This is a keeper... but I still need to figure out the crispy bottom thing.


Maybe I can reheat the leftovers in a skillet and end up with crispies!

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Anyway... This wouldn't be Coast to Coast Cooking if I didn't have some other cities checking in!

So... first stop on the Coast to Coast Paella Plane is Danielle in Burbank, California!

Here's Dani's Paella.


Isn't that beautiful?

But this time, you get TWO for the price of ONE!! On our way to Burbank, we made a stop in Mound, Minnesota and Dani picked up BakeSpace Guest Blogger Cathy!!

Here's Cathy's Paella!


Wow!! That looks GREAT!!! Why isn't she blogging more often??

You can see Dani's & Cathy's recipes at Cooking for My Peace of Mind.

And since Jet Blue had their unlimited travel sale this month... we're heading back east to Morris Plains, New Jersey where Michele cooked up her version of Paella!


YUM!! Look at those big pieces of sausage!

Check out Michele's recipe at My Italian Grandmother.

Time to jet back to San Diego, California for Shane's Paella!


WOW!!! What are you waiting for?!!

You can find Shane's recipe at Culinary Alchemy.

Back across the country again... this time we're landing in Rochester, NY to check out Martha's Paella!


Mmmmmm... Scroll down a little when you click HERE to see Martha's post at BakeSpace!

And our final stop on the Coast to Coast Paella Plane is Seward, Alaska for Moni's Paella!


That looks delish!!! You can find Moni's recipe at Alaskan Dermish in the Kitchen!

This was so much fun again!!

Don't you want to cook with us??

Check out Coast to Coast Cooking in the Recipe Swap section of the BakeSpace forum!

Linguine with Garlicky Clams & Peas

Why do I always forget that eating healthier isn't all rabbit food...

...it doesn't have to be boring...

and... in fact...

It can be totally delicious!!

I don't know!!



This is another Cooking Light recipe.

I just changed the basil to flat leaf parsley. You can use whatever herbs you like.

Linguine with Garlicky Clams & Peas
1 9oz package fresh linguine
2 TBLS olive oil
4 large garlic cloves, minced
3 61/2oz cans of chopped clams, undrained
1 C vegetable stock
1/4 C dry white wine
1/4 tsp crushed red pepper
1 C frozen peas
1/2 C Parmesan, shredded
2 TBLS fresh parsley, chopped

Cook pasta according to direction on package.
Drain and keep warm.
Drain clams, reserve clams and 1/2 C clam juice; discard remaining juice.
Saute garlic in olive oil in a large skillet. Add 1/2 C clam juice, stock, wine and crushed red pepper. Bring to a boil. Reduce heat and simmer for 5 minutes. Add clams and peas and cook until heated through. Add cooked linguine to pan and toss well. Sprinkle with shredded Parmesan and chopped parsley.
Makes 4 hearty servings.

Per serving:
Calories: 403.8
Fat: 11.5
Carbs: 46.4
Protein: 24

This is all you need.


Cook pasta according to direction on package.
Drain and keep warm.


Saute garlic in olive oil in a large skillet.

Add 1/2 C clam juice, stock, wine and crushed red pepper.

Bring to a boil.

Reduce heat and simmer for 5 minutes.

Add clams and peas and cook until heated through.




Add cooked linguine to pan and toss well.

Sprinkle with shredded Parmesan and chopped parsley.


This was so tasty and delicious!!

Add a nice green salad and you're all set!