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Posts Tagged ‘paella’

PaellaBake_First

Cottage season is almost over and we’re heading right into the holidays: Canadian Thanksgiving, Halloween, American Thanksgiving and then Christmas! My how time flies. This “recipe” has become a “go to” recipe for brunches and lunches at the cottage where refrigerator space is at a premium and standard grocery items are difficult to find (to say the least). It’s the perfect recipe to reinvent ‘leftovers.” For the last couple of years, whenever I make a one pot rice dish like Paella, Jumbalaya, Risotto or even a pasta dish like JT’s Mediterranean Pasta, I ALWAYs make 2 extra servings. The trick is to set aside the two extra servings so that you’re not even tempted to finish off every last bite and lick the plate clean ;-p! The two extra servings combined with eggs and a little flavouring bake up into the most delicious dish, you will be tempted to make the recipe just to rebake it for brunch the following day! And the best part is that it freezes very well, so even if there is only two dining on leftovers, freeze the rest cut into single portions in a ziplock bag, ready for a quick lunch or a fancy brunch.

LimerickLake

On some mornings the lake is so very still.

PaellaBake

Bits of the seafood, chicken and chorizo dot the delicious egg bake.

Paella Bake

A KitchenInspirations Original Recipe

Serves 8

Ingredients:

Directions:

  1. Preheat the oven to 350° F (177° C). Prepare a square baking pan with perpendicular sides (some square cake pans have angled sides). Line with parchment so that it extends up two of the sides. Spray lightly with nonstick spray.
  2. Combine eggs and La Bomba and whisk well. Fold gently into the leftover paella being careful not to squish the rice into a mushy mess.
  3. Pour into the prepared pan and jiggle around making sure that the proteins are distributed evenly. Bake for 45-50 minutes or until cake tester comes out clean.
  4. Cool slightly and cut into 8 portions with a very sharp knife. Serve with lemon slices and a light salad.
PaellaBake2

Would you care for a slice?

PaellaBake3

Our Paellas are always full of flavour.

LimerickLake_Sunset

Red sky at night, sailors’ delight!

LimerickLake_cocktails

Cocktails inside the screen-in porch, so peaceful.

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We usually have a lot of fishermen at the lake because apparently it is a good fishing lake. The past couple of years someone has caught something big in our bay and word got out, so we usually have a couple of fishing boats trolling our bay for fish every weekend. As you can well imagine I am not fond of this activity particularly when it infringes my privacy. The lake at the cottage is spring fed, which means that it’s reasonably cold for most of the summer, in fact it’s usually August by the time I feel it’s warm enough for a refreshing dip! Over these same last few years, it  seems that every time I dip into the water, smallish fish surround my legs; it wouldn’t be bad but these little devils actually try to bite my legs! They’ve obviously heard about the good fishing in the lake and have launched a protest in the form of attacking my defenseless legs! Since I don’t like to fish (obviously, they haven’t heard!) but I do like to eat fish (well, maybe they have a point!) I usually get my fish from our fish monger or the grocery store.

Recently we had some friends for dinner who are vegetarian (the fish-eating kind) and I wanted to make a fish based Paella; I’ve made this dish before but found it a bit lacking without the use of chorizo so I was thinking…what if I made chorizo from fish using similar spices? The texture isn’t the same, but it did add the punch from the spices that I was looking for. It worked out so well, that I will use this method for other  ‘sausages’ in the future.

VegPaella_0973

A delightful combination of cod, bay scallops, shrimp and salmon chorizo

our-growing-edge-banner

I am participating again in Our Growing Edge Monthly blogging event; I’ve participated before because I had made the Indonesian Thousand Layer Cake which was pretty out there for me, but since then, I can’t say that I’ve made anything quite so awesome, until now.

Salmon Chorizo

makes three ‘sausages’ about 10 cm long each

Ingredients:

  • 120 g drained canned salmon, skinless and boneless
  • 1 tsp smoked paprika
  • 1 tsp sweet Hungarian paprika
  • 1/8 tsp cayenne pepper
  • 2 tbsp panko (Japanese breadcrumbs)
  • 1 egg, beaten
  • Saran wrap or thick plastic wrap made for cooking (not microwave as they may contain small holes)
  • 3 tbsp canola oil

Directions:

  1. In a small food processor, add all the ingredients except the plastic wrap and canola oil and process until it is well mixed.
  2. Lay out one piece of plastic wrap about 30 cm x 30 cm (12″ x 12″). Pipe a length of the mixture into the centre of the plastic wrap and fold over one side and smooth out so that it’s taught to the salmon mixture. Now roll the ‘sausage’ up on the plastic wrap.
  3. Take each end of the wrap and roll the ends until it is very tightly wound, tie a knot in each end. Repeat until you have rolled all of the ‘sausages’.
  4. In a medium-sized saucepan, heat about 10 cm (3″) of water until it is almost boiling. Add each ‘sausage’ to the simmering water and cook for about 10 minutes (you don’t want to boil the water, just simmer).
  5. Remove the sausages from the water and drain. Allow to cool completely in the wrap and when cool remove the wrap. The ‘sausage’ should maintain its shape well. Slice into 1 cm (1/2″) thick slices.
  6. In a large frying pan, heat the canola oil and fry each side of the ‘sausage’ until desired colour is achieved. Now you are ready to use you salmon chorizo in your recipe.
SalmonChorizo_0953

The egg is the binder in this sausage

VegPaella_0971

The sausage stands up very well in the paella

 

 

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