Tuesday, August 13, 2013

Leftovers “Paella” Style

My husband has mega barbecue grilling days where he grills steak, chicken and sausage. He forgets that there are only two of us now, so I have an abundance of leftovers to do something with. I have made paella in the past, and because I still had some rice in the refrigerator from a previous dinner, I decided paella would be great to make with all the leftovers.
My recipe (developed many years ago) calls for almost half of a stick of butter. Tropical Traditions, who is America's source for coconut oil, had just sent me a quart jar of their Coconut Cream Concentrate. The Tropical Tradition's Coconut Cream Concentrate is a much healthier oil and a great substitute for butter. Plus, it gave my paella this wonder hint of coconut! My husband and I thoroughly enjoyed our Leftovers "Paella" Style! I hope you will too.  For another healthy oil substitute be sure to also check out their Gold Label Virgin Coconut Oil.

Leftovers “Paella” Style
by Linda

½ can diced tomatoes with juice
1 cup low sodium chicken broth
½ teaspoon grated lemon rind
¼ teaspoon black pepper
¼ teaspoon Slap Ya Mama Hot Blend Cajun Seasoning
¼ teaspoon ancho chili powder
¼ teaspoon smoky paprika
¼ teaspoon garlic powder
1 bay leaf
pinch of salt
large pinch of saffron threads
1 Tablespoon Tropical Traditions Coconut Cream Concentrate

3 Tablespoons Tropical Traditions Coconut Cream Concentrate
6-7 jumbo shrimp (peeled and cleaned, leaving tails on)
Slap Ya Mama Hot Blend Cajun Seasoning
1 small red bell pepper (cut into matchsticks)
½ cup of frozen green peas
2 cups leftover cooked white rice (long grain)
1 cup leftover grilled chicken breast (chopped)
1 cup leftover grilled Teet's Smoked Chicken Sausage (chopped)
Parsley for garnish

To Make the Sauce:
1. Combine diced tomatoes and juice with chicken broth in large saucepan.
2. Bring to rolling boil, stirring frequently.
3. Add rest of the ingredients and stir to combine. Bring back up to a rolling boil, the reduce heat to low. Continue to simmer for 15 minutes.
4. Remove from heat and set aside.

To Make the Paella:
1. Preheat oven to 350°F.
2. Using a paper towel, lightly grease cast iron skillet with Coconut Cream Concentrate. Set aside.
3. In a non-stick skillet, melt 1 Tablespoon of Coconut Cream Concentrate.
4. Sprinkle Slap Ya Mama on both sides of shrimp (the more you use, the spicier it gets).
5. Place shrimp in skillet and sear on medium heat. About 3 minutes on each side.
6. Remove shrimp to plate with paper towel.
7. Wrap shrimp in foil and set aside.
8. In same skillet, heat additional 1 Tablespoon Coconut Cream Concentrate.
9. Add red bell peppers and saute for 2 minutes on medium heat.
10. Add peas and saute for another 2 minutes. Remove from heat and set aside.
11. In large bowl, combine rice, chicken, sausage, red peppers, peas and sauce (remove bay leaf from sauce). Toss to coat rice well with sauce. (DO NOT ADD COOKED SHRIMP).
12. Place mixture into cast iron skillet and place on middle rack of oven.
13. Bake on 350°F for 1 hour.
14. Remove from oven. Scatter shrimp on top and garnish with a few springs of parsley.

1 comment:

  1. Preparing paella is an art of blending flavors and traditions. The aromatic dance of saffron, mingling with fresh ingredients, transforms each grain of rice into a savory masterpiece. A culinary venture worth savoring.