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CrazyKball

CrazyKball
Location
Kentucky,
Birthday
October 27
Bio
Father, Husband, Reader, Writer, Lawyer and Banker. For the record, I'm not crazy. I have a dog named Cannonball. He is an 85 pound black standard poodle. He is KBall for short. His smaller sister is Penny. I like my privacy. I want to write about things that matter to me without attribution. I have a job that I like and my company would not want my opinions to upset my clients. I am a liberal democrat that is fed up with politicians that only want to keep their jobs and their power. I am not just an athiest, I am an ex-catholic. There is no god. We are mammals and prove that fact every day. The earth will be better off when we are extinct. Someday, very soon by any relative measurement of time, I will be ashes, a nutrient for the soil. Only my descendants will remember me, and only for a generation or so. In fifty thousand years, the earth will begin to heal itself from our largess, once the last of us have fallen or escaped the planet. It matters to me that no one reads my blog. I would like an audience of appreciative fans who challenge me and call me on my bullshit. But that is not likely to happen. I am not a nihilist. I have a son. If you have a child, you can't pretend you don't care about society, politics, religion, history, science, injustice, intolerance, war, famine and disease. You have to care because you care about your child. So even though, he too, will die and be nothing very soon, I want things for him, many, many things. I love and cherish my son, my wife, my reputation, my career, our health, and my dogs (not always in that order). I care about children who suffer, preserving nature, peace in all its forms, tolerance of our many differences, and learning as much as I can about everything. I realize that my embrace of mortality and impermanance means that no effort of humanity endures. No matter. My moral belief is in our duty toward our planet and each other. I am happiest when I lift another up or preserve or appreciate joy and beauty. And my happiness from these things spreads to others. It doesn't last, so I keep at it, everyday. At the end of my time, what little there is, no one will soon recall me or what I did, good and bad, and that's okay by me as long as I know I am doing my best with what I am and what time I have. In the end, I am the only judge that matters and my final verdict is lost with me anyway.

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Salon.com
DECEMBER 8, 2011 11:45AM

Paella Made Easy - a great recipe

Rate: 2 Flag

Paella

 

1 lb raw extra-large shrimp, peeled and deveined (save shells)

2 cups clam juice or fish broth

(Subs: chopped cooked chicken and chicken broth)

3/4 cup dry white wine

1/2 tsp crumbled saffron threads (lightly toasted in oven)

1/3 cup finely chopped onion or shallot

1 red bell pepper cut in thin two inch slices

1 tbs diced garlic

1 cup Arborio Rice

16 oz can diced tomatoes (drained)

2 tsp smoked paprika

14 oz artichoke hearts, drained and chopped

1 cup frozen peas (allow to thaw)

2 tbsp chopped fresh parsley

1 Lemon wedged

 

Preheat oven to 350 degrees.

Sprinkle the shelled shrimp all over with coarse salt; let sit 15 minutes.

Have all ingredients chopped and ready to go.

Heat the clam juice or fish broth, wine, saffron and shrimp shells in a sauce pan, keep hot.

Heat thin layer of olive oil in deep skillet or 14” paella pan

Add onion and red bell pepper and saute slightly

Turn off heat and stir in garlic and rice

Stir until garlic is fragrant and rice evenly coated.

Stir in tomatoes and paprika

Strain hot broth mixture into skillet (discard shells).

Heat low uncovered and simmer 10 to 15 minutes or until rice is no longer soupy

Stir in shrimp, artichokes hearts, and peas

Transfer skillet/paella pan to the oven uncovered for 15 to 20 minutes until almost all liquid is absorbed.

Do not stir.

Remove from the oven when the rice grains are no longer hard but still have more bite than you want and a crust forms around the edge of the pan.

Cover with lid or tight foil and let sit 5 to 10 minutes or until the rice is cooked to taste.

Sprinkle with chopped parsley and arrange lemon wedges around the top of the paella.

Set pan on table to serve immediately

Makes 4 servings.

 

If you add mussels and sliced squid, stir in with shrimp (discard any mussels that have not opened by the time the pan reaches the table)

 

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Comments

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I was just reading about paella in, I think, the NYT, which sounded wonderful. So I'm gonna try this.
Your welcome. I hope you love it!