Not down with all the traditional stuff for the most part & we have excellent seafood around these parts, so… thought we’d go all rogue on xmas & do some Paella.
These folks were great: http://wildsalmonseafood.com/
There were so many recipes & different takes on this dish it made it hard, but decided upon full seafood feast. Knew this would be a tough one in the crock since doing seafood or rice in slow cooker is a challenge – challenge accepted. I got served on one of those – read on.
The ingredients for the most part are quite standard with the exception of one: saffron. Seriously saffron, get over yourself. You are not worth $12.00 for a pinch (unless a happy ending was involved). Maybe the dish suffered cause I wouldn’t put out, but my kid gave it a “delicious” so there.
1 cup long grain white rice
- 1 cup water
- 1 cup chic broth
- 1 onion, diced
- 2 small tomatoes, diced
- pinch of ground saffron ( I don’t think so)
- 3 cloves garlic, minced
- 1/2 t cayenne pepper
- 1 tsp salt
- 1 lb fresh medium shrimp, shelled and tails removed
- 1/2 lb fresh sea scallops, cleaned
- 1 1/2 lb mussels (debearded – rub the crap off them)
- 1/2 lb squid parts (tentacles included, whee!)
- 1 8 oz bag frozen peas, thawed and drained
- 1 sliced red bell pepper
- 1 lemon cut into wedges
Put rice, water, broth, tomato, onion, garlic, cayenne, salt/pepper, (once again – screw you saffron) in crock & mix up thoroughly. Set to HIGH for 2 hrs ( I forgot time, let it go extra hr & that was a mistake).
At the 2hr mark, add the seafood & place red bell on top – cook on HIGH for 30+ mins (red bell I forgot, too many eggnogs possibly) – keep an eye on it. I said keep eye on it dammit! Once the squid starts to curl & the mussels start to open up you should take it out! This is important as the squid will get chewy & the mussels will start to cook to the shell.
This turned out pretty darn good & as mentioned, my son ate tentacles & all. Was a bit wary cooking this in the crock, but if you have the time to check on it – you’ll come out a winner. The only thing I’d like to figure out is the rice aspect – either it is not done or over done. What the hell rice make up your mind!
We also made “buckeyes“. Seriously not a baker – way to messy, but wanted cookies or something… my fav is peanut butter cups so thought this would do the trick. DO NOT confuse blender with beaters. Once we smelled burnt plastic, it was all manual. After slight SNAFU, treat came out quite nice. Although the 2 cups of confectioners sugar – excuse me – powdered sugar made me wonder if this was a good idea.
Had a great afternoon & got to share something that I love doing – cooking. Bought gifts, booze, romance novels & whatnot, but my son said to me (queue the strings) – “Can you show me how to cook?”. Can I? Hell yes I can.
You complete me (sob). Merry/Happy whatever you celebrate, P.