Veggie Paella with Rock Shrimp

While the veggie paella is pretty nice all on its own, Matt is a fish cutter/butcher, so we threw in some rock shrimp in too :).  I say, make together or separately.


PAELLA
water (1/2 cup)
saffron threads (1/4 tsp)


olive oil (2 Tbs)
red bell pepper (1) diced
onion (1 medium) diced
artichoke hearts (1 can, in water) quartered
garlic cloves (2 large)
paella rice or arborio rice (1 1/2 cups)
vegetable stock (3 cups)
green chard (2 cups) chopped
canned tomatoes (14 oz.) diced
paprika (3/4 tsp)
salt (1/2 tsp)
cannellini beans (1 14 oz can) rinsed
peas (1 cup) shelled fresh or frozen


Bring water to a boil in small saucepan.
Add saffron, cover, & remove from heat.
Let stand at least 10 minutes.


Heat olive oil in large saucepan over medium-high heat.
Add bell pepper and onion, and saute until onion is golden.
Add garlic, and saute 5 minutes more. 
Reduce heat to low.  Add rice and stir to coat with oil.
Add vegetable stock, chard, and tomatoes, and bring to boil, stirring frequently.
Add saffron water, paprika, & salt.
Reduce heat to medium-low.  Cover & cook 15 minutes.
Mix beans, peas, & artichokes into rice, cover, & continue cooking until liquid is absorbed & rice is tender (about 5 minutes).
Remove saucepan from heat.  Let stand 5 minutes & serve with lemon wedges.


ROCK SHRIMP
rock shrimp 
salt
pepper
garlic powder or garlic


Heat a few tablespoons of oil in a saucepan.
Add rock shrimp & spices, & cook until cooked through.
Add to paella and serve with lemon. 

Miso Glazed Scallops with Asian Slaw

I found this recipe a few years ago, and have been making it ever since! We love it, and hope you do too :).


white miso (1/4 cup)
sake or mirin (1/4 cup)
grated fresh ginger (2 Tbs)
sea scallops (1 lb)


rice vinegar (1/4 cup)
sugar (1/2 tsp)
salt to taste
sunflower oil (4 Tbs) or another healthy substitute
sesame oil (1 Tbs)
napa cabbage (1 small head) shredded
carrots (2 medium) peeled & shredded 
shallots (2) thinly sliced


In large bowl, stir together miso, mirin/sake, and ginger. Add scallops, turn to coat evenly, and marinate at least 15 min.


In another bowl, whisk sugar, vinegar, salt, sunflower oil (2 Tbl), sesame oil, and mix well. Add cabbage, carrots, and shallots; toss to coat evenly.


Heat large nonstick frying pan over high heat until very hot. Add remaining sunflower oil to pan. Remove scallops from marinade, shaking off excess (very important!).  Place in single layer in pan. Sear until crisp & brown, about 1 min. Turn scallops and sear until crisp and brown on other side, about 1-2 min.


Place scallops over slaw and serve immediately.  Enjoy!