Paella's piquant past
Spain's most symbolic dish, paella, was first
cooked by farmers and field workers of the Valencia
region of eastern Spain. A lunch-time meal prepared
by the workers themselves, paella was made outdoors
over a wood fire and incorporated whatever was
handy around the countryside: tomatoes, onions,
snails, rabbit, often beans for texture and a
touch of saffron for color. Over time, paella
evolved into more of a festive picnic dish including
different varieties of the seafood so plentiful
in Spain. Our new DHC Germinated Brown Rice makes
the perfect base for paella, only we gave it a
cool twist for the last days of summer!
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Paella Salad
with shrimp, saffron, and DHC Germinated Brown Rice
Ingredients(8 servings)
Saffron vinaigrette
1/4 cup chicken broth or water
2 pinches of saffron threads, toasted, then ground
1/4 cup Spanish sherry vinegar
2 cloves garlic, finely chopped
3/4 cup DHC Núñez
de Prado Extra Virgin Olive Oil
1/2 teaspoon salt
1. Heat 1/4 cup chicken broth or water to a simmer. Pour over saffron; steep saffron in hot liquid for 5 minutes.
2. In a small bowl, mix vinegar, garlic, and salt; whisk in olive oil until combined. Add saffron broth. Set aside until rice is ready.
Paella
2-1/4 cups chicken broth or water
1-1/2 cups DHC Germinated Brown Rice
1/2 teaspoon salt
1 pound large shrimp
2 tomatoes, seeded, then diced
1 yellow or orange bell pepper, diced
1 green bell pepper, diced
3/4 cup sliced green onions
8 ounces frozen artichoke hearts, thawed, then sliced lengthwise
6 ounces cured serrano or prosciutto ham, chopped
1 teaspoon crushed red pepper (optional)
2 lemons, cut into wedges
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