Seafood Paella

Looking for a really good paella recipe that has cream as its base instead of tomato. You guys have any to share? ūüôā

 

Directions:

Recipe makes 2 servings
2 tablespoons olive oil
1 onion, finely diced
1/2 tomato, finely diced
1 pinch salt
1/2 tablespoon smoked paprika
6 fresh romano or green beans
1/2 cup canned butter beans, drained and rinsed
1/2 cup white rice
6 large shrimp
6 mussels
6 clams
1 cup white wine
2 cups seafood stock
1 pinch saffron threads
1 teaspoon finely chopped fresh rosemary
1 cup fresh peas
5 baby squid, cut into rings and tentacles
1 lemon, cut into wedges
1 tablespoon chopped fresh flat-leaf parsley

Directions

  1. Heat olive oil in a large skillet or paella pan over high heat. Cook and stir onion, tomato, salt, and smoked paprika into the hot oil until softened, about 3 minutes. Add romano beans, butter beans, and rice; cook and stir until rice is coated with oil, 2 to 3 minutes.
  2. Place shrimp, mussels, and clams over the top of the rice mixture. Pour in white wine and seafood stock; sprinkle in saffron threads and rosemary. Bring mixture to a simmer. Turn shellfish and continue to cook until clams and mussels have opened, and shrimp are pink and cooked through, about 5 minutes. Remove clams, mussels, and shrimp and set aside.
  3. Stir peas into the paella; simmer, uncovered, until rice is tender and has absorbed the liquid, 20 to 25 minutes. Stir in squid, and return clams, mussels, and shrimp to the pan. Cook until squid is opaque and cooked through, 2 to 3 more minutes. Serve with lemon wedges and chopped parsley.

Source: http://allrecipes.com/video/1299/how-to-make-seafood-paella/detail.aspx

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Butternut Squash and Apple Harvest Soup

Ingredients

Recipe makes 4 servings
  • 2 tablespoons¬†butter
  • 2 large¬†leeks (white and pale green parts only), chopped
  • 1 large¬†onion, chopped
  • 1 large¬†potato, peeled and cubed
  • 2 cups¬†cubed butternut squash
  • 1 cup¬†diced carrots
  • 1¬†Granny Smith apple, peeled, cored, and sliced 1/4-inch thick
  • 1 quart¬†chicken stock
  • 1/4 cup¬†dry white wine(optional)
  • 1/2 cup¬†light cream
  • 1/4 teaspoon¬†ground nutmeg
  • salt and pepper to taste
  • 2 tablespoons¬†chopped chives

Directions

  1. Melt butter in a large pot over medium heat. Stir in leeks and onions, and cook until the onion softens and turns translucent, about 5 minutes. Add potato, squash, carrots, apple, and chicken stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the vegetables are soft, about 20 minutes.
  2. Carefully puree the soup in batches in a blender, or use a stick blender to puree the soup right in the pot. Once the soup has been pureed, return it to the pot and stir in wine and cream. Season with nutmeg, salt, and pepper; simmer gently for 5 minutes. Ladle into bowls and garnish with chopped chives.

 

Source: http://allrecipes.com/Recipe/Butternut-and-Apple-Harvest-Soup/Detail.aspx?prop24=RD_RelatedRecipes

 

Spinach Quiche

Ingredients

Makes 8 servings

1 (10 ounce) package frozen chopped spinach, thawed
1 bunch green onions, finely chopped (white parts only)
4 eggs, beaten
1 (16 ounce) package cottage cheese
2 cups shredded Cheddar cheese
1/4 cup crushed croutons

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9 inch pie or quiche pan.
  2. Place spinach in a small saucepan. Cook over medium heat, stirring occasionally until soft. Drain off any remaining liquid. Stir in green onions, eggs, cottage cheese and Cheddar cheese. Pour mixture into prepared pan.
  3. Bake uncovered in preheated oven for 45 minutes. Remove from oven and sprinkle with crushed croutons. Return to oven and bake for an additional 15 minutes, until eggs are set.