{"id":1166,"date":"2007-02-25T09:43:35","date_gmt":"2007-02-25T09:43:35","guid":{"rendered":"http:\/\/scienceblogs.com\/principles\/2007\/02\/25\/original-paella\/"},"modified":"2007-02-25T09:43:35","modified_gmt":"2007-02-25T09:43:35","slug":"original-paella","status":"publish","type":"post","link":"http:\/\/chadorzel.com\/principles\/2007\/02\/25\/original-paella\/","title":{"rendered":"Original Paella"},"content":{"rendered":"

(Recipe from Mark Bittman’s The Best Recipes in the World<\/cite>)<\/p>\n

Chicken Stock: 3.5 cups
\nSaffron Threads: 1.0 pinch
\nExtra Virgin Olive Oil: 3.0 Tbs
\nOnion, Minced: 1.0 medium
\nRice, Short\/Medium Grain: 2.0 cups
\nShrimp, Cut Up: 2.0 cups
\nSalt, Pepper: to taste
\nParsley: for garnish<\/p>\n

Pre-heat the oven to 500 F, and warm the stock with the saffron.<\/p>\n

Heat oil in 10-12 inch overproof skillet over medium-high heat. Add the onion, and cook until translucent (4-5 minutes).<\/p>\n

Add the rice and cook until “glossy” (whcih I take to mean “all the grains are well coated with oil”), 1-2 minutes.<\/p>\n

Add salt, pepper, stock, and shrimp. Stir to distribute shrimp evenly.<\/p>\n

Bake uncovered for about 25 minutes, until all the liquid is absorbed and the rice is dry on top.<\/p>\n

<\/p>\n

We made this last night, omitting the onion because it aggravates Kate’s heartburn (mine, too, at least in principle, but I can drink beer to compensate…). Also, I didn’t know what I was going to make for dinner, so I didn’t actually buy an onion when I was at the store.<\/p>\n

Even without the onion, this is very tasty, and dead simple. If I were making it for company, I’d put the onion in, and brine the shrimp before peeling and chopping them, but it was pretty good as is. For just us, I might replace a cup or two of the stock with water (Kate thought the chicken stock flavor was a little too strong, and added some Parmesan cheese to cut it down a bit), but this was a very successful recipe.<\/p>\n

(Alternatively, I might try it with a different sort of stock. I wonder how it would be with dashi<\/i> (Japanese fish\/ seaweed stock, which is the other thing I have on hand…)?)<\/p>\n","protected":false},"excerpt":{"rendered":"

(Recipe from Mark Bittman’s The Best Recipes in the World) Chicken Stock: 3.5 cups Saffron Threads: 1.0 pinch Extra Virgin Olive Oil: 3.0 Tbs Onion, Minced: 1.0 medium Rice, Short\/Medium Grain: 2.0 cups Shrimp, Cut Up: 2.0 cups Salt, Pepper: to taste Parsley: for garnish Pre-heat the oven to 500 F, and warm the stock… Continue reading Original Paella<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"1","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[34],"tags":[],"class_list":["post-1166","post","type-post","status-publish","format-standard","hentry","category-food","entry"],"_links":{"self":[{"href":"http:\/\/chadorzel.com\/principles\/wp-json\/wp\/v2\/posts\/1166","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/chadorzel.com\/principles\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/chadorzel.com\/principles\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/chadorzel.com\/principles\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/chadorzel.com\/principles\/wp-json\/wp\/v2\/comments?post=1166"}],"version-history":[{"count":0,"href":"http:\/\/chadorzel.com\/principles\/wp-json\/wp\/v2\/posts\/1166\/revisions"}],"wp:attachment":[{"href":"http:\/\/chadorzel.com\/principles\/wp-json\/wp\/v2\/media?parent=1166"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/chadorzel.com\/principles\/wp-json\/wp\/v2\/categories?post=1166"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/chadorzel.com\/principles\/wp-json\/wp\/v2\/tags?post=1166"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}