Every month, we will have a mystery box challenge similar to that of Masterchef. It can be pretty fun to try to see what everyone comes up with.
For this month's Mystery Box Madness, I'm going to be using asparagus, scallops and rice. If this doesn't get you any hint on what I'm making, I'll tell you. I'm cooking Jacques Pepin's shellfish and chicken paella. It's my first time making paella so I'm crossing my fingers. Frankly, I do love to eat paella and it makes me smile to see a dish with so many ingredients in it.
- Heat the oil in a large saucepan. Add the chorizo and
chickenpork and brown over high to medium heat for 5 minutes, turning to brown on all sides. Add the mushrooms, onion, and garlic, and cook for 1 minute. (The recipe can be prepared to this point a couple of hours ahead.)
- About 30 minutes before serving time, reheat the mixture until it sizzles. Add the rice to the pan and mix well. Stir in the
alcaparrado,tomatoes, saffron, hot salsa, chicken stock, and salt. Mix well and bring to a boil. Cover, reduce the heat to low, and cook for about 12 minutes.
- Add the mussels, scallops, and shrimp to the pan, placing them on top of the rice without stirring them in. Cover, increase the heat to medium, and cook for an additional 8 minutes. Add the
peasasparagus and bell peppers, cover, and cook for 3 minutes longer. Stir well and divide among four warm plates. Serve.
See how my paella turned out. I think it could have been better if I added less stock. If I ever cook this again, I would definitely add the stock bit by bit to avoid overadding the stock.
I'm submitting this to I Heart Cooking Clubs.