Paella with Shrimp & Scallops

Pi-A-Yuh. Main course rice dish. Spanish in origin. Never had it? Then go get your paella on; you'll wonder how you've made it this far without it.  While you're at it, pop open a bottle of white wine and pour.

1 lb medium shrimp, peeled and deveined

1 lb sea scallops (the big ones)

6 cups chicken broth

¼ teaspoon saffron

½ teaspoon sweet paprika

½ cup dry white wine (from the bottle you opened--only cook with what you'd drink)

2 tablespoons lemon juice

6 tablespoons olive oil

2 red peppers, chopped

2 shallots, diced

1 cup leeks, chopped

3 cups arborio rice
salt

Salt the shrimp and scallops and set aside.

In a sauce pan, heat to a simmer the broth, saffron, paprika, wine, and lemon juice.

In a paella pan (or large pot or Dutch oven), heat the oil and sauté the red pepper until softened, about 5 minutes.  Add the shallots and leeks and sauté for 3-4 minutes.  Add the rice to the vegetables and stir to coat.

Add the heated broth mixture to the pot and simmer, stirring occasionally, until the mixture begins to thicken, about 12-15 minutes.

Heat oven to 450 degrees. Add the shrimp and scallops to the pot.  Pour the mixture into a paella pan that has been sprayed with cooking oil.  Place the pan in the oven for 15-20 minutes, uncovered.

Remove the pan and cover with foil for 5-10 minutes.  Makes about 6 servings.

Stuffed Pepper Soup

What's even better than baked stuffed green peppers? This soup! Perfect for those of you who like a thick, hearty, soup involving no onions or garlic--like my friend Mike who generously shared this recipe and photo. I'll be shaking a lot of Tabasco over my bowl.

Ingredients:

1 pound ground beef
4 cups water
1 15 oz can tomato sauce
1 15 oz can diced tomatoes
1 1/2-2 cups cooked long grain rice
1 cup chopped green pepper
1/8 cup packed brown sugar
1/2 teaspoon salt
1/2 teaspoon pepper

1 teaspoon beef bouillon granules

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients and bring to a boil. Reduce heat, cover, and simmer for 30-40 minutes or until peppers are tender. 

Margaritas!

This is my GO TO margarita recipe--cheers!  

In blender, put 4 shots tequila and 1 shot triple sec. Add one can of frozen limeade and then fill the empty can with water and add the water to the blender, too. Fill the blender with ice and go to town until you get to your desired consistency. Pour into your favorite glasses--some people like salted glass rims and some don't. And some people like their margaritas on the rocks, so you can shake these up if you don't have a blender.

PS You simply must be listening to Jimmy Buffett while drinking these!