Monday, February 28, 2011

Seafood Paella

What could be more appetizing than the aroma of a huge, beautiful batch of seafood paella being prepared on a beautiful beach?  I had the experience of watching a hotel chef prepare this dish recently while on a trip to Mexico, near Tulum.
I have always been attracted to the beautiful paella pans in culinary stores.  After watching how fun it was to prepare this dish it seems like a perfect thing to prepare for a large group of people.  Everyone seems to love it!
I am sharing a recipe that is very close to how the hotel chef prepared this dish.  The recipe below is from Bon Appetite, February, 2000, and was found online at  Please enjoy:

Seafood Paella

Bon Appétit  | February 2000
Tio Pepe, Baltimore, MD

user rating

89% would make it again
user rating
user rating:
Seafood Paella3½ forks

at a glance

main ingredientsMussel,  VegetableChicken,  ShrimpSquid,  Fish,  RicePoultry,  ClamShellfish
yield: 6 to 8 servings
"I go to Spain frequently, and I've tried many kinds of paella there," says Bruce Cummings of Baltimore, Maryland. "Recently, though, I... more ›
  • 1 tablespoon olive oil

  • 5 bacon slices, chopped

  • 1 3 1/2-pound whole chicken, cut into 8 pieces

  • 2 cups chopped onions (about 2 medium)
  • 4 garlic cloves, minced
  • 2 cups long-grain white rice
  • 1 7-ounce jar roasted sliced pimientos with juice
  • 1/2 teaspoon crushed saffron threads
  • 2 cups bottled clam juice
  • 1 1/2 cups chicken stock or canned low-salt chicken broth

  • 1 pound large uncooked shrimp, peeled, deveined
  • 1 pound cleaned squid, bodies cut into 1/2-inch rings
  • 1 dozen clams, scrubbed
  • 1 dozen mussels, scrubbed, debearded
  • 1 cup frozen green peas, thawed

  • Lemon wedges
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Preheat oven to 450°F. Heat olive oil in heavy large pot over medium-high heat. Add chopped bacon and cook until fat is rendered, about 6 minutes. Using slotted spoon, transfer bacon to paper towels and drain. Set aside.
Sprinkle chicken pieces with salt and pepper. Add chicken to bacon drippings in pot and cook over medium heat until brown, about 7 minutes per side. Using tongs, remove chicken from pot.
Add chopped onions and garlic to pot and saut
 until beginning to brown, scraping up any browned bits, about 10 minutes. Stir in rice, roasted pimientos with juices and saffron. Add clam juice and chicken stock to pot and bring mixture to simmer. Remove from heat.
Pour rice mixture into 15x10x2-inch glass baking dish. Arrange chicken, shrimp, squid, clams and mussels in rice mixture. Sprinkle with chopped bacon and peas. Cover with foil.
Bake paella until chicken is cooked through, clams and mussels open and rice is tender, about 45 minutes (discard any clams and mussels that do not open). Remove foil from baking dish. Let paella stand 10 minutes. Serve with lemon wedges.

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Saturday, February 26, 2011

Kimmie's Coffee Cup in Orange, CA

Kimmie's Coffee Cup in Old Towne Orange, 190 S. Glassell, Street  714-288-2899; they also have a restaurants in Fullerton and Brea.  This was our first visit for breakfast and it was fabulous.  Charming atmosphere, really great service - everyone was friendly!  And the best omelet that I've ever had.

They serve great coffee in a large mug, offer flavored cream, as well as, half n'half.

Asparagus, spinach and feta cheese omelet was the BEST!  I love their selection of ingredients for their custom made omelets!  They offered a fruit bowl instead of potatoes!  I think they had about 6 choices for bread/toast and they have biscuits, but I'll have to have those the next time we go.

My sweetie had their country sausage, eggs and hash browns breakfast and he said it was delicious.  Definitely coming back here!

Sunday, February 20, 2011

Diner Adventures

Arthur's in Orange, CA; Greatest Breakfast in Town is what their sign says.  It looks like a big old house on the outside, which opens up to a spacious ranch style dining room on the inside.  You'd swear you were in Oklahoma...I think they speak Okie here.

Cinnamon Raisin French Toast and it was divine with sweetness, and how I love the powdered sugar on the top, crispy edges and almost as good as what my mom used to make on special occasions.  Got a yummy cup of Joe and we were off and running!
Mom's French Toast
3 eggs, 1 cup milk, 1 tablespoon sugar, 1/2 teaspoon salt, 7 slices of day-old bread, cut in half
Beat eggs, add milk, sugar, and salt and beat until well mixed.  Dip each piece of bread into this mixture for a few seconds; then lift into a heavy skillet in which butter has been heated, and cook until golden brown on underside; turn and cook on other side.  Add more fat as needed.  Serve at once with syrup or sugar.  4-5 servings

Wednesday, February 9, 2011

Easy Pork Roast with Sage

Easy Pork Roast.  These are both really small roasts about 8" long and fit into my smallest roasting pan.  I seasoned them on all sides with Kosher Salt, Garlic and Pepper and a Organic No-Salt Seasoning from Costco.  I cut one inch deep slits across the top and inserted a sage leaf in each one.  Baked it in the oven for about an hour, or till the meat thermometer reaches 160 or so.
Sliced pork roast, Uncle Bens rice in a bag (microwave) and roasted carrots.