Saffron-Scented Lobster Paella

Saffron-Scented Lobster Paella This is an authentic dish from Spain, the exotic flavors will burst in your mouth. Ingredients 2 tablespoons olive oil 16 head-on medium shrimp 1 red onion, diced 2 teaspoons minced garlic 2 cups Arborio rice 5 1/2 cups hot fish stock 1/4 teaspoon saffron threads 1 1/2 teaspoons smoked paprika 1 teaspoon lemon or lime zest 1 tablespoon chopped fresh oregano sea salt to taste 16 mussels, scrubbed and debearded 1 pound red snapper fillets, cut into 1 inch pieces 1/4 pound medium shrimp, peeled and deveined 1 (10 ounce) cooked lobster tail, cut into 1/2-inch … Continue reading Saffron-Scented Lobster Paella

Vegan Paella

Vegan Paella “This is a twist on a Spanish-favorite. Use seitan, tofu, or tempeh to add a protein element. I substituted turmeric for the traditional saffron to cut costs.” Ingredients 2 cups boiling water 1 cup white rice 1 tablespoon olive oil 1 onion, chopped 3 cloves garlic, minced 1 green bell pepper, sliced 1 red bell pepper, sliced 1 tomato, diced 2 cups vegetable broth 1 tablespoon paprika 1 teaspoon salt 1 teaspoon ground turmeric 1 cup peas 1 cup drained and quartered canned artichoke hearts Directions Mix boiling water and rice together in a bowl; let stand for … Continue reading Vegan Paella

Dill Gazpacho

Dill Gazpacho Recipe By:Amy “A fresh and mild gazpacho that takes advantage of all that summer has to offer. Super easy too. Garnish with a sprig of fresh dill and serve chilled.” Ingredients 6 medium ripe tomatoes, finely chopped 2 cucumbers, peeled and finely chopped 1 onion, finely chopped 1 green bell pepper, finely chopped jalapeno pepper, seeded and minced 1 large lemon, juiced 1 tablespoon balsamic vinegar 2 teaspoons olive oil 1 teaspoon kosher salt 1/2 teaspoon ground black pepper 1/4 cup chopped fresh dill Directions In a large bowl, stir together tomatoes, cucumber, onion, bell pepper, and jalapeno … Continue reading Dill Gazpacho

Spanish Moroccan Fish

Spanish Moroccan Fish Recipe By:Hanna R “This Moroccan recipe was passed down for generations in my family. We usually serve it on the Sabbath night and holidays. It is a favorite! This dish may be served hot or cold according to taste.” Ingredients 1 tablespoon vegetable oil 1 onion, chopped 1 clove garlic, finely chopped 1 (15 ounce) can garbanzo beans, drained and rinsed 2 red bell peppers, seeded and sliced into strips 1 large carrot, thinly sliced 3 tomatoes, chopped 4 olives, chopped 1/4 cup chopped fresh parsley 1/4 cup ground cumin 3 tablespoons paprika 2 tablespoons chicken bouillon … Continue reading Spanish Moroccan Fish