Poor Man’s Paella

Paella
4oz Chorizo, casings removed and crumbled
1 Small Onion, thinly sliced
1 Clove Garlic, thinly sliced
1/2 Cup Diced Tomatoes
1 Cup Arborio Rice
Pinch of Saffron, dissolved in 2 Tblsp Water
1.5 Cups Water
Salt & Pepper
1 Tbsp Olive Oil
8oz Cooked Chicken
8oz Mixed Seafood (thawed if frozen)
2 Tblsp chopped flat-leaf Parsley
1 Scallion, thinly sliced

1. In a 10-inch skillet, cook the Chorizo over a medium heat, breaking it up with a spoon, until some of the fat is rendered and the Chorizo is browned – approx 4 minutes.
2. Add the Onion and Garlic and cook over low heat, stirring, until softened and just beginning to brown – approx 8 minutes.
3. Stir in the Tomatoes, Rice, Saffron with its liquid and the 1.5 cups of Water. Season with salt and pepper and bring to a boil, then cover and simmer over a low heat, without stirring, until the rice is al dente and the liquid is absorbed – approx 15 minutes.
4. Stir the cooked chicken and the seafood mix into the rice. Cover and cook on a medium heat for 5-10 minutes, until the paella is just heated through and the seafood is cooked.
5. Garnish with the Parsley and Scallion, drizzle with the Olive Oil and serve.

Lamb Rogan Josh

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IMG_01011/4 Cup Oil
2.5lbs Lamb Shoulder, cut into 1″ pieces
Kosher Salt
2 Large Onions, thinly sliced
2 Tblsp Ginger, minced
2 Garlic Cloves, minced
1.5 Tblsp Madras Curry Powder
1 Tsp Turmeric
1/2 Tsp Cayenne Pepper
2 Bay Leaves
14oz tomato puree
1 Cup Plain Greek Yogurt
2 Cups Water
1 Tsp Garam Masala
Basmati rice, Cilantro leaves and naan, for serving

1. In a large dutch oven or heavy bottomed pot, heat the oil over a high heat.
2. Season the lamb with salt and cook, turning once, until the lamb is browned – approximately 12 minutes.
3. Transfer the lamb with a slotted spoon to a plate.
4. Add the onions to the pot and cook over moderate heat until lightly browned.
5. Add the ginger, garlic, curry, turmeric, cayenne and bay leaves and cook for 2 minutes.
6. Add the tomato, yogurt and water, season with salt, then mix thoroughly and bring to a boil.
7. Return the lamb and any juices to the pot. Cover partially and simmer over a low heat for approximately 1 hour, until the lamb is very tender.
8. Stir in the garam masala and cook for 5 minutes.
9. Discard the bay leaves.

Serve with rice and naan and garnish with cilantro.