httpvhd://www.youtube.com/watch?v=hYQTB_5OL_Y
My New Year’s resolution this year was to lose as much weight as I possibly can with a particular goal to be reached by June 2010 (only my Wii Fit Plus knows this goal and it’s sworn to secrecy, but let’s just say it’s aggressive 😉 ).
Now, speaking of Wii Fit Plus, I’m using it more as a score keeper than actual exercise routine since I’m exercising in my condo’s gym but, on the weekends, I have been known to use it for the exercises it does offer, and I have to say they are fun!
On the food side, eating better was another one of my goals and, seeing as this is not the first time I’ve been down that particular path (sigh), I felt that I have to take it one step further (make that 3 steps further):
1/ Eat smaller, better meals during the day and actually cook something for dinner!
2/ Throw out all my bigger clothes once my goals have been met (this I have never done in the past).
3/ Continue to use the Wii Fit Plus as a score keeper even when I meet my goal.
So without further ado, this episode Helenka and I put together features a recipe I found off the pack of Uncle Ben’s Natural Select Spanish Style rice called Quick and Easy Paella, though we did add a few things like Turkish saffron (safflower) and Habanero pepper for a kick.
Helenka said it was quick and easy and see: only 4 lines.
Enjoy!
B&H
Recipe: Quick & Easy Paella
Ingredients
- 125 ml Spanish Onion
125 ml Red Bell Peppers
250 ml Uncle Ben’s Natural Select Spanish Style Rice
200 ml Water
796 ml can of diced Tomatoes
225 gm raw Shrimp
(For people who use the old system of measurement, 125 ml = 1/2 cup; 250 ml = 1 cup; 200 ml = 4/5 cup; 225 gm = 1/2 lb; 796 ml = 32 oz)
Instructions
- In a large skillet, saute Spanish onion and red bell peppers.
Add Uncle Ben’s rice, water and the can of tomatoes.
Bring to a boil, cover, reduce heat and simmer for 7 minutes.
Add the raw shrimp to the rice, re-cover and simmer for 5-7 minutes or until shrimp is pink.
Notes from the Chef’s Sidekick (Helenka)
Dinner was quick and easy paella (with the recipe off the package of Uncle Ben’s Spanish rice). Beside the ingredients listed on the package, Brian added Habanero powder (after having gauged my interest) which gave it heat but not bite, as well as garlic (which was my suggestion). Verdict: yes, people, I did moan on camera! The heat was just right though it took my breath away momentarily. And then I quickly took a second bite! I also liked the fact that both the red pepper and the Spanish onion had been roughly cut. It made the dish seem more authentic (and the jagged edges were imbued with the intense flavours).
Variations
During the taping we had a discussion on paella containing other ingredients. I talked about a mixed paella that usually contains chicken and mussels as well as the shrimp. I also thought it contained octopus. Don’t look at me that way. I happen to love octopus and could easily imagine it in a Spanish dish. However, when I did look up recipes for mixed paella, I came across the expected chicken breasts and mussels, but the other shellfish were CLAMS and a luxury item, LOBSTER CLAWS. It also contained chorizo sausage and peas and was garnished with capers and lemon wedges. So, a very hearty and colourful meal. Suggestions for garnishes: as this particular recipe did not call for mussels whose dark shells would have popped out against the surface of the rice, perhaps a fan of interleaved raddichio and endive in one corner or serving the rice on a large green leaf (banana?) would have produced a wider colour contrast (despite the fact that the dish’s origins are Spanish, changing the presentation is something than can definitely make your cooking unique).
Yes, I know, I know, I’m overly complicating the presentation. This was supposed to be quick and easy and it was.
Cooking time (duration): 30
Number of servings (yield): 2
Meal type: dinner