So, I started a series on Netflix called, “Money Heist,” which is real edge-of-your-seat action! It’s about a group of outlaws that come together to rob the Royal Mint of Spain. With the Professor’s master plan, the outlaws calculate every anticipated move of the police and come up with genius tactics to print and steal 1 billion euros! I’m telling you, you won’t be able to stop for a bathroom break! It’s too hot! Now, the scene is set in Spain, and the culture is alive in the series with the scenery, music and of course, the food!
One particular dish we will be trying for dinner, has a background story that is too funny for words! During the heist, the outlaws negotiated a good meal for themselves and the hostages to eat after a full day of war. They request Paella and beer to be delivered to them, and the famous scene shows the police hauling in eight gigantic pans of the hot rice in all of its glory, along with ice-cold beer! It was a sight to behold, and a very mouth-watering scene! At that moment, I thought to myself, “What about Paella for dinner?”
I found a delicious recipe taken from Food and Wine that received fantastic reviews! Take a look:
Seafood-and-Chicken Paella with Chorizo
- 4 ounces fresh chorizo (casings removed)
- 1 small onion (thinly sliced)
- 1 garlic clove (thinly sliced)
- ½ cup canned diced tomatoes
- 1 cup arborio rice
- 1 pinch of saffron dissolved in 2 tablespoons of water
- 1 ½ cups water
- Salt and freshly ground pepper
- ¼ cup plus 1 tablespoon extra-virgin olive oil
- 1 pound large shrimp (shelled and deveined)
- ¼ cup dry white wine
- 1 tablespoon fresh lemon juice
- ½ pound mussels (scrubbed and debearded)
- ½ pound cockles (scrubbed and rinsed)
- 1 ½ cups cooked chicken (8 ounces preferably dark meat)
- 2 tablespoons chopped flat-leaf parsley
- 1 scallion (thinly sliced)
- Step 1 Preheat the oven to 350°. In a 10-inch paella pan or ovenproof skillet, cook the chorizo over moderate heat, breaking it up with a spoon, until some of the fat is rendered and the chorizo is browned, 4 minutes. Add the onion and garlic and cook over low heat, stirring, until softened and just beginning to brown, 8 minutes. Stir in the tomatoes, rice, saffron with its liquid and the 1 1/2 cups of water. Season with salt and pepper and bring to a boil. Cover and simmer over low heat, without stirring, until the rice is al dente and the liquid is absorbed, 15 minutes.
- Step 2 In a large skillet, heat the 1/4 cup of olive oil until shimmering. Season the shrimp with salt and pepper, add them to the skillet and cook over high heat, turning once, until pink and cooked through, about 3 minutes. Using a slotted spoon, transfer the shrimp to the rice. Discard the oil.
- Step 3 Wipe out the skillet. Pour in the wine and lemon juice. Add the mussels and cockles, cover and cook, shaking the skillet, until the mussels open, about 3 minutes. Pour the mussels and cockles and their cooking liquid over the rice.
- Step 4 Stir the cooked chicken into the rice. Cover and cook in the oven for about 5 minutes, until the paella is just heated through. Garnish with the parsley and scallion, drizzle with the remaining 1 tablespoon of olive oil and serve.
*Recipe taken from foodandwine.com
Although this dish is for seafood lovers, I am sure you can substitute anything you want. After all, Paella is a mishmash of all the flavours and ingredients you adore! The cold beer, well, there isn’t a thing that can substitute that;) If you decide to watch the series, drop me a line about what you think. My favourite character in the outlaw group is Nairobi. She has an entertaining personality, loaded with spunk! You have to watch in order to know what I mean. Eat, drink, watch and be merry my friends! Until next time, happy Tuesday everyone!