Pseudo paella

(via)

I've posted before about my pseudo paella: This recipe would make a true connoisseur weep sadly, but is full of yum ingredients and won't take too long (35-45 min., instead of hours over coals).

Note: This recipe was adapted from Isabel Allende's "Aphrodite" and has a special story. After publishing "Paula," a sad but beautiful account of her daughter's illness, Allende said her days were grey with grief. But one night, she dreamt in Technicolor of eating Antonio Banderas wrapped in a burrito (!) and realized her senses were re-awakening; thus "Aphrodite" -- a celebration of the senses (and life) through food, and vice versa -- was born.

~ Have a wonderful weekend! ~

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PSEUDO PAELLA (Feeds 2 hungry people)
Adapted from Isabel Allende's "Aphrodite"

• 1-2 tablespoons (~15-30g) minced onion
• 3 tablespoons (~45ml) olive oil
• 1 pinch turmeric
• 1 pinch saffron
• 1 pinch paprika
• 2 cups (~450g) mixed seafood (squid, shrimp, scallops, others) --> I know it's sacrilegious, but seafood straight from a frozen pack saves LOTS of time & works in this recipe
• 1 small tomato, chopped into medium chunks
• 1 clove garlic, crushed
• 2 cups (~500ml) fish stock (ideally) or other stock
• 1 cup (~250ml) white rice
• 1 red bell pepper (sweet pepper or capsicum), cut in strips
• Optional: 1 cup (~225g) peas
• Optional: 6-8 mussels in shell
• Optional: Lemon wedges to squeeze over seafood

In a large pan, saute onion in oil over medium-high heat until transparent. Add the spices and saute 1 minute more. Add the seafood--but not the mussels--tomato and garlic. Cook 4-5 minutes, turning occasionally. Add stock. When it reaches a boil, sprinkle in the rice and peas. Lower the heat, cover pan and let bubble and cook gently 15 minutes. Arrange the red pepper and mussels on top, cook covered for 5-10 minutes more. Test to see if the rice is done and check seasonings. Add salt and pepper to taste. Remove from heat, uncover the pseudo paella and let steam evaporate 2 minutes before serving with lemon, then chow!

{Feel free to play with the recipe and add your fave ingredients - recipes (and food) can be freestyle, fun and personal. :)}