The whole recipe is a bit pricey and rich, but it's definitely an exotic, comforting meal for a special occasion, and one I crave with a passion and longing for days gone by. Here's what the rest of us are sharing this week:
Breakfast
- Orange Refrigerator Rolls by The Wimpy Vegetarian
- Eggs Benedict by Cindy’s Recipes and Writings
- Holiday Cream Cheese Tea Ring by That Skinny Chick can Bake
- Cinnamon Streusel Coffee Cake by Small Wallet Big Appetite
Appetizers & Snacks
- Chicken Liver Pate by Tora’s Real Food
- Bindaetteok {Mung Bean Pancakes}by Kimchi Mom
- Crab and Asparagus Soup by The Urban Mrs.
Sides
- Potato Salad {Schwaebischer Kartoffelsalat} by Galactopdx
- Italian Orange Salad by Shockingly Delicious
- Sweet Potato Casserole by Magnolia Days
- Carrots au gratin by Juanitas Cocina
Main Dishes
- Char Siu Bao – Chinese Roast Pork Buns by The Girl In The Little Red Kitchen
- Savory Crepe Cake by Vintage Kitchen Notes
- West Indian Curried Goat by The ROXX Box
- Pot Cheese and Potato Cheese Pierogies by Cupcakes and Kale chips
- Seafood Gumbo and Grilled Oysters: A Louisiana Christmas Tradition by the Catholic Foodie
- Mom’s Paella by What Smells So Good?
- Portuguese Chorizo Crown Pork Roast by Family Foodie
- Dorie’s Chicken in a Pot by Gotta Get Baked
- New Year’s Eve Buckwheat Noodles with Mochi by The Ninja Baker
- Crab Cakes for Christmas Eve by Daddy Knows Less
- Mile High Lasagna by Cravings of a Lunatic
Desserts
- Pizzelles {Italian Wafer Cookies} by Chocolate Moosey
- Fudge by Dinner Dishes and Desserts
- Crescent Cookies by Cookistry
- Christmas Stollen by Hezzi D’s Books and Cooks
- Pfeffernusse by The Foodie Army Wife
- Creme De Menthe Cake by I Run for Wine
- Panettone Bread Pudding by the Country Girl in the Village
- Spiced Gingerbread Gooey Butter Cake | A twist on a St. Louis Favorite by Daily Dish Recipes
- Chocolate Gingerbread Layer Cake with Eggnog Cream Cheese by Crispy Bits and Burnt Ends
- Jamaican Christmas Pudding by Lovely Pantry
- White Chocolate Cranberry Santa Cookies by Mooshu Jenne
- Christmas Tree Cookies by Damn Delicious
- Old Fashioned Lady Fingers {Creamhorns} by The Meltaways
- Rose Milk Almond Falooda {Indian Dessert Drink} by Sue’s Nutrition Buzz
Drinks
- Wine Pairings by ENOFYLZ Wine Blog
- Cinnamon Infused Hot Chocolate with Southern Comfort WhippedCream by Mama Mommy Mom
Please join on us on Twitter throughout the day during #SundaySupper on December 23rd, and chime into the chat at 7pm EST to talk about our Holiday Traditions. All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.
Mom's Paella
Serves 6 (generously!)
1 2/3 cups chicken stock
½ cup white wine
1 tsp saffron threads
½ tbsp olive oil
8 oz boneless, skinless chicken thighs, cubed
2 tbsp olive oil
¼ large Spanish onion, diced
2 cloves garlic, minced
1 cup short grain rice (such as Arborio)
¼ tsp smoked or sweet paprika
1 oz Spanish chorizo
½ cup peas
1 diced red bell pepper
10-12 cherry tomatoes, halved
12 raw tiger shrimp, peeled and deveined
12 small clams (like littleneck), scrubbed
18 mussels, scrubbed
Salt and pepper to taste
- Preheat oven to 350F.
- Bring the stock and wine to a boil and add the saffron. Let steep 10 minutes. Keep warm.
- Warm ½ tbsp oil in a Dutch oven over high heat. Season the chicken thighs and brown on all sides. Remove to a plate.
- Reduce the heat to medium and add the remaining oil to the Dutch oven.
- Add the onion and garlic and sauté until the onion is completely soft.
- Stir in the rice and cook until toasted and light brown. Stir in paprika.
- Pour in the hot stock mixture, chorizo, peas, and red pepper. Stir well.
- Fold in the chicken, trying to keep it near the top of the pot.
- Cover and bake 15 minutes.
- Scatter the cherry tomatoes over the mixture and nestle the shrimp, clams and mussels into the top of the rice.
- Re-cover and cook a further 10-12 minutes, until shrimp is done and mussels open.
Calories: 373.3
Total Fat: 15.6 g
Cholesterol: 105.0 mg
Sodium: 625.1 mg
Total Carbs: 13.0 g
Dietary Fiber: 1.6 g
Protein: 25.8 g
No comments :
Post a Comment
Thanks for the feedback!