May 02, 2004
get crazy with the turmeric
Today, we've got something a bit different. Rather than merely give you one of my own recipes, I'm going to point you to a recipe which I particularly like elsewhere. I'm also going to give you a photograph guide to what it looked like when I made this recipe, as well as supplying a list of slight changes I made to it. Hope you like it---and really, I hope you give this recipe a try. It's the perfect time of year for it, after all.
So what "it" am I speaking of? Paella. Not just any paella, however---this one in particular makes use of vegetables commonly associated with spring, and is light and tasty---and much easier than it might seem at first, looking at the rather lengthy list of ingredients.
Firstly, via Cooking.com, here's the recipe. I've made this a few times---the first time I use any recipe, I usually like to do it exactly as the recipe directs. That way, I have a solid base from which to make any changes I'd like in the future---a control, if you will. This time around, I made the following variations:
* Substituted about 1/2 c. roasted red peppers for the drained sliced jarred pimientos---roasted red peppers are so good!
* Added quite a bit more turmeric, as you'll see when you look at the photos below. I like the taste, and I also like the fact that the colour looks so unnatural and yet is in fact perfectly natural...as opposed to the colour of anything incorporating the words "cheese food".
* Substituted a 48 oz. can of garbanzo beans (aka chickpeas) for the 19 oz. can of cannellini beans suggested here. Garbanzos, to me, have a bit more flavour---which I like. Also, I was out of cannellini beans and had a can of these around. My experiment turned out quite tasty, though---and as a result, I think I'll continue using the garbanzos whenever I make up this particular sort of paella.
* I tend to like cutting the asparagus smaller than the recommended 2" pieces this recipe suggests. Perhaps about 1"-1.5". Also, in case you're not accustomed to working with asparagus, it's generally recommended that you either cut or break off the woody, tough bits usually found at the bases of the stems---these aren't very tasty.
* Fresh peas are better than frozen, but I'd only be overly concerned about it if you've got garden-fresh peas that have just been picked the day you're making this. Otherwise, I wouldn't be overly bothered---the difference isn't that great unless they're super, super fresh. Frozen over canned any day, though.
* Also, while it isn't a substitution, I can't stress the usage of arborio rice enough. Good quality arborio is a key component to this recipe, I feel. Other rices might be okay, but I really believe the arborio is what makes it great.
* Finally, I don't know how large the servings this recipe mentions are, but this recipe lasts forever. As a main dish, I'd say it actually makes at least 6 servings. I realise this is partly to do with all the extra garbanzos I added, but still---a word of advice. It's quite nice to have around to pack up and carry in lunches, however---it's just as good cold as it is warm, and room temperature is also good!
Here are some photos; apologies for any blurriness encountered:
In this photo, the onion has been cooked until translucent and the red peppers, tomato, and garlic have just been added.
Here, I've just added the arborio, salt, and turmeric. Lots of turmeric, did I mention? :)
At this point, I've added the chicken broth and water and am about to put the lid on to let the rice absorb all this lovely flavour and liquid.
Here it is, almost done absorbing...it's been stirred a few times, but mostly just left to simmer as the recipe suggests.
Finally, it's all done! Now all that's left is for it to be dished up...
...and here, it has been. Dinner is served!