Its Not Quite Authentic But I'm Calling It Paella

Lean times call for lean measures. I don't want the Foodie Police on my case, but those that know me know that I am an improvisational cook for the most part. I think I know my food due to my voracious reading and self teaching . In a perfect worlds I have an disposable income to play and create. In lean times I still want good quality food but may not have all the key ingredients. I don't want to burn unnecessary gas just because I have a craving either.Looking at my fridge and not planning to supplement until later on this week I saw I have some squid defrosting( I had used half of it for a recipe test for Jadens cookbook), some English peas,a jar of saffron I picked up a while back, 1 leek,garlic, a can of stewing tomatoes, and some long grain rice( not Bomba ,Calasparra,Carnaroli, or Abroio rice). Ask me how I know these rices to use in Spanish rice dishes. Another prize I won and mentioned Spain And the World Table by the Culinary Institute of America. Certain Someone hates squid and he has been working and arriving home very late on a project. So This holiday weekend is a blessed solitary I relish. I need to catch up to me. So I said why not Paella for dinner. Looking at a few recipes for rice dishes and seafood I created this.It may not be authentic due to the rice used , pan, and lacking chicken and sausage, but it sure tasted good and will yield me leftovers for the next day or so. Plus aren't there many types of Paella?I'm not feeling burgers and hot dogs this weekend.Is that unpatriotic?

I'm not giving a recipe because I just kind of winged it , but here's what I did. In a large sauce pan I heated a few generous tablespoons of olive oil. I added minced garlic to it and a big pinch of saffron. The I added the cleaned leek slices and peas. Constantly stirring. Then the squid rings and tentacles. Sea salt , pepper, a sprig of rosemary from out back, sweet paprika and chopped parsley. Stirring more and more. Then the rice . I kind of toasted it with all the vegetables and spices before adding a few cups of water and the tomatoes ) about 4 of them). I slowly cooked this letting the squid form its broth and stirring occasionally and turning the pan. I added more water occasionally if I felt it was drying out.About a good 30 - 40 minutes later all the liquid had evaporated and I looked to have a mighty nice dish.All instinct with a little research.

Mauby Kick!!!!

Not much cooking this week. However my prizes I have won are starting to roll in and Ive been busy exploring. Bren
sent me my prize based on some questions I answered on Trinidad Tobago. I got some Mauby,Geera,curry, and Amchar Masala.Bren has a terrific recipe on her blog featuring curried plantains in coconut milk. I want to try that sometime soon.Shes awesome and spicy like the spices she sent! In the meanwhile I was curious about Mauby. The pack was a spice pack of Mauby bark, anise seeds, cinnamon, etc. I researched on the web and saw varying recipes. I wanted something more than just boil with water , add sugar. So I emailed Cynthia, the Queen Bee of Caribbean cooking and asked for her recipe.Its a family recipe that goes way back. I didn't have the whole nutmeg but followed her recipe in principle and theory in regards to brewing and fermenting. I had my first taste this morning as its a 48 hour process. On first sip its sweet, almost tea like.Then a slightly bitter after taste. It grows on you and you find yourself sipping more. Very refreshing. The jury is out on its health benefits. Some say it lowers high blood pressure .And some wild theories are that causes impotence!A study showed blood pressure reduced if mixed with coconut water.Each island had there own version and the recipe gets tweaked to ones preference.Some people even add vanilla or mix with alcohol.The sugar content can be adjusted to your tastes. All I know is I like it and want to get some more Mauby bark and play.It is an acquired taste and I urge you to try it if you ever have an opportunity!

I also cooled off with the coffee I won from Marye recently. If you haven't had a chance to check out her numerous blogs on , do so. She's an amazing woman who can do just about anything in my opinion and never lets much shake her faith. We can all learn from someone like that. My first brew was a chilled ice coffee drink with a splash of Chambord. Delish!So you see not a lot of cooking this week, just brewing and sipping!

And on a final note, Mary from Shazam In The Kitchen sent me this lovely prize. She says I'm glamorous and exciting. If she only knew things aren't always how they seem but it is an interesting and blessed life! I feel you are all creative and fascinating or else I wouldn't spend much of my down time following you. So consider this passed on to all of you.