Today is Wednesday and it is my first day at the courthouse for jury duty. We don’t live far from the core, so taking the subway is the most efficient way to go, plus parking would set me back about $20 per day (pretty cheap considering it could be as high as $60 per day in the financial district)! Our transit system is called TTC (Toronto Transit Commission), and the subway is often called The Rocket! I’m taking The Rocket downtown. Yes, it is as lame as it sounds! I have to be there at 8:30am. I am not looking forward to it. I hope there is wifi, but then again I do have the 3G network, so I can be in touch. I will take a book, perhaps a title that will make me undesirable to be a juror. Any suggestions?
I have made this paella before, calling it cottage paella, but I thought I would reiterate the recipe, it turned out very well on the weekend.
- 1 cup brown rice (because it is gluten free)
- 400g halibut cut into bite-sized pieces
- 12-16 Black tiger shrimp (25-30/lb is the best size so you can just pop them in your mouth) (I like to peel and remove tails so you are not having to dive into the food with hands and feet to eat!)
- 400g bay scallops
- 12-16 mussels, cleaned
- 1 tsp saffron, in about 1/2 cup of white wine
- 1 tsp smoked paprika
- 3 finely minced cloves garlic
- 1/2 cup frozen peas
- 1/2 cup chopped yellow pepper (into 1/2″ cubes)
- 1 can chopped tomatoes (low sodium)
- 1/2 cup chopped Vidalia onion
- 1 can mini corn cobs
- 2-3 tbsp EV olive oil
- 1-2 cups vegetable stock
- 1/2 cup of chopped fresh parsley
- 1/4 cup chopped green onions
- Lemon and lime slices for garnish
- hot pepper flakes if you dare!
Steps 1-4 may be done 2-4 hours in advance.
- Soak saffron in in the white wine for about 10 minutes.
- Sprinkle the smoked paprika on the halibut and return to refrigerator.
- Cook rice in saffron soaked wine and water until almost done – you will finish cooking during the assembly stage.
- Assembly Stage:
Just before you wish to serve, preheat oven to 400°F.
- Heat olive oil in a pan and sauté onions until translucent. Add garlic and stir just until you can smell its aroma. Add all the vegetables but the parsley and the green onions and lemons and limes. Stir well, if too dry, add a bit of the about 1 cup vegetable stock until a desired wetness is achieved.
- Add halibut and shrimp and put into the hot oven for about 8-10 minutes. After about 10 minutes, add the mussels and scallops and stir well. Return to oven for an additional 5-10 minutes. Stir a couple of times.
- Stir in chopped parsley and serve with lemon and lime wedges. Serve hot.