Spanish Paella

For a special Sunday dinner, Michael makes a simple Spanish paella, grilled asparagus with parsley pesto, watermelon & basil salad, and raspberry lemon parfaits.

• Grilled Asparagus with Parsley Pesto
• Raspberry Lemon Parfaits
• Spanish Paella with Shrimp, Chicken and Sausage
• Watermelon and Basil Salad

Grilled Asparagus with Parsley Pesto

Yield: 4

Ingredients:

Grilled Asparagus with Parsley Pesto

• 1 x large bunch of flat leaf parsley
• 1 cup parmesan cheese, grated
• 1 cup sliced almonds
• 1/2 cup olive oil
• Sea salt
• 1 x bunch fresh asparagus, woody ends removed
• Olive oil
• Salt and pepper

Directions:

Grilled Asparagus with Parsley Pesto

1. Puree the parsley, cheese, almonds and oil in a food processor until smooth. Season with salt.
2. Add a splash or two more of oil if needed to help the mixture puree.
3. Store pesto in a small jar in the fridge for up to 3 weeks.
4. Preheat a grill to high. Toss the asparagus spears with a splash of olive oil and salt and pepper.
5. Place on the hot grill, turning them as they begin to cook. They're done when they're slightly charred and tender.
6. Place on a serving platter and drizzle with parsley pesto.

Raspberry Lemon Parfaits

Yield: 4

Ingredients:

Raspberry Lemon Parfaits

• 2 pints fresh raspberries
• 1 cup orange juice
• 1 cup 35% whipping cream
• 1/2 cup sugar
• 2 tbsp cornstarch
• Zest and juice of 4 lemons

Directions:

Raspberry Lemon Parfaits

1. Divide the raspberries into the bottom of 4 parfait or martini glasses, or small bowls.
2. Pour orange juice, cream, sugar, cornstarch and lemon zest and juice into a small saucepan.
3. Bring to a simmer over a medium heat whisking well. Continue to whisk as it begins to thicken.
4. Pour over the raspberries and cool until firm.

Spanish Paella with Shrimp, Chicken and Sausage

Yield: 4

Ingredients:

Spanish Paella with Shrimp, Chicken and Sausage

• 2 x chicken breasts, skin removed and cut into large chunks
• 2 x Italian sausages, cut into 1 inch pieces
• 2 x onions, peeled and chopped
• 10 x whole cloves garlic, peeled
• 28 oz can whole tomatoes
• 2 cups Arborio rice
• 3 cups chicken stock
• 1 cup of your favourite red or white wine
• 3 x bay leaves
• 1 sprig fresh rosemary
• 1 x red pepper, seeds removed and chopped
• 1 x lb. of shrimp, shelled and deveined

Directions:

Spanish Paella with Shrimp, Chicken and Sausage

1. Heat a large flat sauté pan or traditional paella pan. Add a splash of oil and begin to brown the chicken and sausages. Once they have browned set them aside on a plate.
2. Add the onions to the hot pan and a small splash of oil, sauté until golden.
3. Add the garlic and stir for a few moments.
4. Add tomatoes, breaking them up with a wooden spoon.
5. Add rice, stock, wine, bay leaves, rosemary, red pepper, the reserved meat and the shrimp.
6. Bring to a simmer and cook over medium heat until the liquid has absorbed and the rice is tender, about thirty minutes.

Watermelon and Basil Salad

Yield: 4

Ingredients:

Watermelon and Basil Salad

• Half a watermelon, rind removed and flesh cut into 1 inch cubes
• 1 x large bunch fresh basil, sliced thinly
• 1/4 cup olive oil
• Sea salt and freshly ground pepper

Directions:

Watermelon and Basil Salad

1. Toss everything together in a large salad bowl.

---