This is Amy + Michelle

This is Amy + Michelle

This A.M.

Amy and Michelle became instant friends because of the common interests they share in their love of fashion, food, music and traveling. In This A.M. Amy and Michelle will share recipes, thoughts on eats, their unique fashion style and lifestyles from Toronto to Tampa...... 1,098 miles apart!

Thursday, December 6, 2012

Poor Man's Paella

This A.M. I thought I would share my version of 30 minute meals. I love to cook and the more involved the recipe, the better! But sometimes I just simply don't have the time to make an involved recipe. So today I thought I would share a simple week night staple from my home, my poor man's paella. Paella is a rice dish from Spain cooked with seasonings, meat, veggies and rice. The main ingredient is saffron and the dish usually takes about an hour and a half between prep time and cooking time. The main ingridient in my poor man's paella is Vigo yellow rice, which is made in Tampa! It is my favorite yellow rice that is perfectly seasoned with spices that include saffron. Something else about the rice that is special to me is that I went on a tour of the Vigo factory on a school field trip with my 5th grade class at Lake Magdalene Elementary.

Poor Man's Paella

This dish is so simple! I ended up making it one night when I was overdue for a trip to the grocery store by throwing a few things I had laying around together. The ingredients are :

Packaged cooked chorizo
Frozen shrimp
Frozen peas
Chicken broth
Yellow rice package

Here's how to put it together:  I make the rice according to the package instructions, only with chicken broth instead of water. While the rice is cooking I cut up the chorizo and finely mince some onion and garlic. I then saute the 3 together, adding a little chicken broth if the mixture starts to stick. Lowering the heat, I add thawed shrimp to the saute pan and by this time the rice has about 5 minutes left. I always have frozen shrimp and frozen peas in my freezer. The shrimp thaw out quick under running water and because they were frozen fresh they have lots of flavor. As for the peas I throw them into the rice, when it is finished, still frozen and after a few stirs they are fully cooked. Finally I combine the rice with the mixture in the saute pan and just like that... dinner is served!

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