One Skillet Meal
If you don’t already have one, a cast iron skillet is a must-have. Cast iron has been used in kitchens for centuries. It cooks items evenly, retains heat and above all, it’s fairly inexpensive and lasts a lifetime when cared for properly. Most skillets come pre-seasoned from the manufacturer. It’s important to never put your cast iron cookware in the dishwasher. Instead, rinse the skillet with warm water, using soap only if necessary. Between uses, coat the pan with a bit of oil to prevent rust from forming.
Seasoning cast iron cookware is fairly simple. Make sure your skillet is completely clean and dry. Coat the entire skillet in a thin layer of vegetable shortening and place the cookware upside down into an oven heated to 350-400 degrees F for one hour. Turn off the oven and allow the cookware to cool. After a few hours, carefully remove the cookware from the oven and store for later use.
Shrimp and Chorizo Paella – Though this traditional meal is typically used to entertain large groups of people, it’s an incredibly comforting and satisfying dish to end a busy day. By utilizing some store-bought ingredients and simplifying the process, you can enjoy this meal on your own, including enough leftovers for lunch later in the week. Pairs well with Amber Ales or Rioja/Malbec Wine.
- ½ lb Spanish Chorizo Sausage, sliced into ½-inch slices
- 1 Tablespoon Extra Virgin Olive Oil
- ½ Medium Yellow Onion, finely diced
- 1 5 oz Package Mahatma™ Saffron Yellow Rice
- 1 Cup Canned Petite Diced Tomatoes
- 2 Cups Chicken Stock
- ½ lb Large Shrimp, peeled and deveined with tails on
- 1 Cup Frozen Green Peas, thawed
On the stove top, heat skillet over medium high heat; add chorizo and brown for 2-3 minutes. Remove chorizo and place on a paper towel-lined plate to drain excess grease and cool. Add oil and onions to the skillet and cook for 3-4 minutes, or until onions become translucent and tender. Next, add entire contents of the rice package to the skillet, and stir well to coat the grains in oil. Next, add tomatoes and stock and bring to a boil. When mixture reaches a boil, reduce heat to medium low and simmer for 20-25 minutes. With 10 minutes remaining on the rice, fold in the chorizo, shrimp, and peas (allowing the ingredients to “steam” in the rice). Continue to cook until the rice is al dente and the shrimp are bright pink and firm. Remove from heat and plate. Serve.