I love paella because it’s the ultimate summer dish. It’s a one-pot wonder, which means there’s only 1 pot to clean up. The saffron in the rice gives the paella a majestic fragrance, and a golden appearance. It’s a light but colorful dish, bursting with flavor, and easily transferable (great for a picnic or potluck). Paella is a gorgeous dish to serve if you are looking for “something new,” and when paired with a good glass of wine, it is simple summer perfection.
p.s. I love cooking with Surimi (imitation crab and shrimp), and I am always suggesting that my friends try cooking with it at least once, often times they are pleasantly surprised!
1.5 cups long grain rice
3 cups water
1 tablespoon olive oil
1 tablespoon salt
1/2 teapoon black pepper
1/4 teaspoon crumbled saffron threads
Combine all the ingredients in a pot, bring to a boil, cover, and cook for about 20 minutes until all the water is absorbed. Remove from heat, let cool slightly, and fluff with a fork. Spoon the rice into a bowl or platter, and set aside.
3 tablespoons olive oil
1 cup sliced scallions
2 red peppers, julienned
2 cups imitation crabmeat, thawed (also called surimi)
2 cups imitation shrimp, thawed (also called surimi), cut into 1/2 inch peices
1- 8 ounce piece cooked salmon fillet, broken into small pieces with a fork
1 cup of frozen baby peas
1/2 teaspoon salt
1/4 teaspoon black pepper
Place the oil in the same pot that the rice was cooked in, and heat over medium-high. Add the scallions and peppers, and cook until softened. Stir in the crabmeat and the shrimp, and cook for about 7 minutes. Add the peas and the salmon pieces, and season with salt and pepper, cook for several minutes longer until all is well combined and nicely sauteed. Remove from heat and add to the rice, using a large spoon to combine. Taste, season if necessary. Serve at room temperature. Can be stored in the refrigerator for several days.