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Shuley

Copy cat

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Over on the guru there is a copycat challenge in which you are supposed to pick a cook and copy it. There were a few things I have been wanting to try, but DerHusker's paella has been something I have wanted to try for a while. My mom wanted to make paella last Christmas- but she isn't quite as into cooking as I am so she wanted to take lots of shortcuts- which made me so interested in what I could do taking DerHusker's recipe and only slightly altering it. I did have to make a few changes due to ingredient limitations. So I gathered my veggies and most other non protein ingredients. IMG_1934.thumb.JPG.9b4e96437d6e6237ffef6eb03bc604af.JPG

the rice is calsparra rice, by the way. Which is considered authentic in addition to Bomba rice.  Then I began choppingIMG_1936.thumb.JPG.21eb079a015488000a4e8bdd00ea467b.JPG

i didn't dice my tomatoes and I used plum tomatoes because I remembered a technique from a Catalonian stew. You take the plum tomatoes, and use a box grater to remove the pulp from the skins, then that is cooked down with the onions for a while and thought that would apply nicely here. Then I got to working on my saffron broth. This was taken word for word from DerHusker. Crushed up saffron in a glass measuring cup then boiled with some white wineIMG_1937.thumb.JPG.50e7143045823a9627d6c8e3f03376ad.JPGIMG_1938.thumb.JPG.08f2820acb104d1a022cc0ec6eb10b81.JPGIMG_1945.thumb.JPG.4daa63684ad1d644c0a37ecbd90f45a8.JPG

then I got to working on the proteins. First, some shrimp including some insanely HUGE shrimp. I couldn't get any prawns, so I thought these would sub nicely. I included a picture with my finger in for scale because they were definitely the largest shrimp I have ever seen IMG_1939.thumb.JPG.3d1d7447a67a33a00d4d5206dfcb911c.JPGIMG_1940.thumb.JPG.b1b4f7659a52eb8a329d4c237689977e.JPG

i pulled off the shells, threw in a hunk of butter, seasoned and let them cook a bitIMG_1942.thumb.JPG.e8225a27a483c4ec609608b98cc5dd59.JPGadded water to cover and now let it cook for a while to make a shrimp stockIMG_1947.thumb.JPG.ce36a2aa819375ae3be5552309dc7373.JPG after a while, I strained out the shellsIMG_1951.thumb.JPG.cec8781cd468b35dfb0d306e1f1ecfb8.JPGThen I started prepping some of the other ingredients IMG_1946.thumb.JPG.4823c93354b4ff220d27e324ec1df4ba.JPGIMG_1948.thumb.JPG.2463a235aafb4531afba9aa91513d750.JPGIMG_1949.thumb.JPG.7b0eb61359b5e6037ce967526beff812.JPG

and started heating the paella panIMG_1950.thumb.JPG.f36f04343db5bb87f9215177408e4287.JPG

I did the rest of the cooking from here on on my KK. I seasoned some bone in chicken thighs with smoked paprika, garlic powder, and salt and pepper and then put some color on them with some EVOOIMG_1952.thumb.JPG.b1382aa57d2c2d26ebf9261b29113ad7.JPG

after they had cooked a while, I added in some of the linguisa to cook as wellIMG_1956.thumb.JPG.57c5976cdb4d63f05f3031868c5e3aca.JPG

then I removed the chicken and linguist and Began to cook the onions and red peppers. IMG_1957.thumb.JPG.1554b60944b99aecbc7edf64f3e625a9.JPGthen after a few minutes I added the tomato pulpIMG_1958.thumb.JPG.c74c1a61138821bfe3bf448f11f5f2b8.JPGafter that cooked down I added the rice in the shape of a cross IMG_1959.thumb.JPG.ef1bbc42693c57951ce8d0a71db5dac0.JPG

then added my shrimp and saffron broths and stirred togetherIMG_1960.thumb.JPG.d5412ac3fdad308c91418b5a6d6dab1e.JPG then I added the linguisa and submerged the thighsIMG_1961.thumb.JPG.3ece926508a3e2e326df3fa383ec80b1.JPG

shut the lid for about 15 minutes and got the shellfish ready. Pulled out the clams and mussles. IMG_1962.thumb.JPG.6024a49352e50b49ca7cdd0a2a6a14da.JPG

Went back out to my KK and this is now what it looked like- most of all that flavorful liquid was absorbedIMG_1963.thumb.JPG.82592ec2022faa7ba3084ee8a94d735b.JPG

then I added some peas and the clams. IMG_1964.thumb.JPG.e4f840db029c77f78a6e0cb1f73dc739.JPG

on go the musselsIMG_1965.thumb.JPG.b1ae9862bd039120ffe74cf7317f4a62.JPG

I closed the dome for a few minutes before adding some more ingredients the monster shrimp, regular shrimp and calamariIMG_1966.thumb.JPG.90dcbac1a452aced64d30a04f1445093.JPG

after that cooked a while I added the lemons IMG_1968.thumb.JPG.ad642044c1c907bb42d5e9029647b699.JPG

the clams and mussels were taking forever to cook so I ended up putting them directly on the grate and they opened within a minute so it kinda ruined the picture but by this time my mouth was watering uncontrollably IMG_1969.thumb.JPG.a77e53a7f5ead91ff0541fb9c90fa212.JPGIMG_1970.thumb.JPG.f6a8009889b7fa0130ee35e3cf25285d.JPG

but did I get the socarrat?IMG_1972.thumb.JPG.7e955ce9fbe66bc2d853f5bc0a5822d2.JPG

YES!!!  And it was deliciousIMG_1973.thumb.JPG.8a30e2b62865af5e7867fce5adfac121.JPG

too my great surprise, even with all the expensive ingredients the most amazing part was the rice. This was an  absolutely fabulous meal. So glad I tried it!

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Nice cook and wish I was there. I do love Portugese cooking, one of the reasons I visited the Azores. Many , many portugese in my area and the restaurants are traditional. That looks traditional to me and something worth trying. How about Shrimp Mozambique for a cook and Chicken Madiera if you like this type of cooking. Again that looked real good, love that stuff.:)   Please excuse my spelling

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A really fantastic cook. When I saw that I really didn't even want to post mine - LOL - if you don't win it'll be a miracle. 

I will say I don't think I could have put those monster shrimp in there. As you were dropping them in a swear I heard them yelling from afar  "stuff me, stuff me!" 

 

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15 hours ago, MacKenzie said:

Shuley, what an awesome cook, I just wish I could have been able to give it more than 1 LIKE. emoji4.png Beautifully done. 5 Stars.

 

13 hours ago, KayJab said:

What an amazing cook. One of the best I've seen - made with real love....

Sent from my ONEPLUS A3003 using Tapatalk
 

Thank you!  It was definitely a labor of love but an interesting process. I'm always looking to learn. 

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4 hours ago, wayne romanowicz said:

Nice cook and wish I was there. I do love Portugese cooking, one of the reasons I visited the Azores. Many , many portugese in my area and the restaurants are traditional. That looks traditional to me and something worth trying. How about Shrimp Mozambique for a cook and Chicken Madiera if you like this type of cooking. Again that looked real good, love that stuff.:)   Please excuse my spelling

I'll have to look into those dishes!  I love this kind of food but it's not really common in my area. Thanks for the kind words!

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21 minutes ago, ckreef said:

A really fantastic cook. When I saw that I really didn't even want to post mine - LOL - if you don't win it'll be a miracle. 

I will say I don't think I could have put those monster shrimp in there. As you were dropping them in a swear I heard them yelling from afar  "stuff me, stuff me!" 

 

Thank you!  I really don't think I will win. I've never won any of them, but now it's more about trying things I'm curious about. Lol. I'll have to check out your cook later on today!!  I'm sure it is great. And I've never stuffed shrimp so I never even thought of that. However I liked eating these giant ones. They were almost like lobsters!  

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2 hours ago, Shuley said:

I'll have to look into those dishes!  I love this kind of food but it's not really common in my area. Thanks for the kind words!

When I saw your cook I made a Linguica and black olive pizza for game time. Consider yourself fortunate because most areas around the country don't know or can't find this sausage. It's soooo good. An inspirational cook

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