Saturday, April 7, 2018

Shrimp and Bacon Paella with Peas and Carrots

Today I decided to put together a paella from what I had in my pantry and freezer and it turned out really good! I learned that making a paella is very forgiving because I didn't measure the rice and liquid to the 2 to 1 normal rice cooking method. I just kept tasting the rice and I added more liquid until the rice was tender and the liquid was absorbed. These are the approximate measure of ingredients I used:
4 slices of bacon cut up
3 tablespoons of butter
1 large shallot diced
1 large carrot peeled and diced
2-3 cups of Jasmine rice
1 teaspoon of Sazon with saffron
1/4 cup of champagne (it's what I had opened but you can use white wine)
a little chili paste (optional)
1 32oz box of chicken stock
3/4 cup of frozen peas
1 pound of shrimp 
sliced scallions
chopped flat leaf parsley
salt and pepper to taste
I crisped the bacon right in the paella pan and removed it. Next I added the butter to the pan and sauteed the shallots and carrots until soft, then I added the rice, salt, pepper, chili paste and sazon and coated the rice with the butter and slightly toasted. Now I added the champagne and cooked it off, added the whole box of chicken stock and a pinch of the parsley and I simmered it until the rice was tender and all the liquid was absorbed, make sure you taste and re season if needed,you might need to add more liquid. Next I sprinkle the peas over the top and arranged the shrimp in a pretty pattern, cover and steam until the shrimp turned pink and were cooked through. I garnished with the scallions, bacon and parsley. I hope you try this one it was de-lish!!
*a simple one pan dinner
**play around with the ingredients according to what you have on hand
***you can definitely serve this to company with a nice salad and a glass of wine

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