Chicken and Shrimp Paella

After an intense month of joy and heartache, Spain has own the 2010 world cup. On that eventful Sunday, my husband and I planned our day around the event. Spain was our second choice after the US didn't make it into the final group of sixteen. Isn't that the magic of the game? That after the crushing loss from the US departure, all of our hopes were revived with Spain in the final. That two people with no real ties to that country (except my diluted Spanish heritage, and our love of spanish food, music, and culture) would find so much happiness in a single goal, to me, is part of the magic of the game. And not just us; among our freinds everyone was interested in the final match. One person even threatened to "unfriend" me on Facebook because of my exuberant status update after the win. Needless to say, she's a Netherlands fan, and of course was only joking... I think.

In honor of the event, I made this seafood and chicken paella. This is my basic go-to recipe for paella but this was the first time that I've made it in my new paella pan from Kitchen Window in Uptown Minneapolis. And what a difference it makes, especially in terms of a reduction in cooking time. And that chewy layer of rice at the bottom of the pan; worth every cent!

Chicken and Shrimp Paella

Serves 3 to 4

2 oz prosciutto

2 to 4 tbsp olive oil

2 boneless, skinless chicken breasts, cubed*

1/2 cup diced onion

2 cloves garlic, minced

1 cup diced bell pepper

1/2 tsp saffron threads, crushed

1 1/2 cup long grain white rice

2 1/2 to 3 1/2 cups chicken stock

1/2 cup marinated artichoke hearts

1/2 cup green peas

1 cup diced fresh tomatoes

8 to 10 raw shrimp, with tails on

1. In a large pot or paella pan over medium heat, add a couple tablespoons of olive oil. Cook the prosciutto until crispy. Remove and add the chicken. Cook for about 15 minutes until evenly browned. Remove and add the remaining two tablespoons of oil. Saute the onion, garlic, and peppers for another 8 to 10 minutes until they have browned on the edges.

2. Add the rice and saffron threads. Stir thoroughly until the rice becomes glossy and is coated nicely by the onion mixture. Pour 2 1/2 cups chicken broth over the rice and stir. It takes about another 20 minutes for the rice to cook. Stir occasionally and add more chicken broth or hot water (up to 1 cup more) if needed.

3. Once the rice has cooked, add the raw shrimp. Stir and allow shrimp to cook for another 3 or four minutes until pink throughout. Evenly layer the cooked chicken, tomatoes, peas, and crunchy prosciutto on the top before serving.

*I always like to season chicken for recipes like this, i.e. recipes where the chicken is just part of the main dish. It's a technique I've learnt from growing up in Trinidad. So here, I seasoned the chicken breasts with salt, pepper, one crushed garlic clove and the leaves of one sprig of thyme and a teaspoon of paprika.

Also, you would notice that I did not add salt to the recipe above and that is because the chicken broth already has a lot of sodium. Of course, if you find you need more salt, go right ahead and add to taste.

Coconut Shrimp Spring Rolls

I prefer spring rolls with only a few ingredients. What I like most about making them, however, is the versatility. There is an endless assortment of ingredients which can be used for the filling. I, myself, am partial to tofu and shrimp but in the past I have had many traditional and not so traditional combinations of meat and vegetables, the most notable of which was fried rice and raisins.

This recipe is also a non-traditional twist but it incorporates flavors that are common in east asian cooking. In particular, coconut, fish sauce, and chili flakes.

Coconut Shrimp Spring Rolls
Makes 6 to 8 rolls

1 tbsp fish sauce
1/4 cup red wine
1 tbsp extra virgin olive oil
1 tsp chili flakes ( more or less depending on desired spice level)
1/2 lbs raw shrimp, shelled and deveined
salt and pepper to season shrimp
1 1/2 cups shredded cabbage
1/2 cup toasted shredded coconut
6 to 8 rice paper sheets
1 to 2 cups warm water in a deep plate or shallow bowl

1. Whisk together fish sauce, red wine, olive oil, and chili flakes. Set this marinade aside.
2. Season shrimp lightly with salt and ground black pepper. In a heavy skillet over medium high heat, cook shrimp for 1 to 2 minutes on each side until cooked through. Transfer to marinade, mix well and set aside.
3. To assemble rolls:
a. Working one at a time, soak a rice paper sheet in warm water until soft and pliable. Set on a paper towel or tea cloth.
b. Place 2 tablespoon of cabbage on the end closest to you. To that, add a teaspoon of toasted shredded coconut and finally two or three shrimp.
c. Fold the vertical sides about 1 inch inwards, then pull the horizontal end closet to you up and over the filling. Continue rolling up and away from you until you reach the other edge.
d. Continue steps a. to c. until all the filling ingredients have been used up.
4. Any left over marinade can be used as a dipping sauce.

Clockwise from top right: toasted shredded coconut, shredded cabbage, marinade.

Cooked shrimp in marinade.


Assembling spring rolls (step 3.)

Sauceless Shrimp Satay

Whenever I dine at a Thai restaurant, I try to order a different entree but must order the same appetizer. Satay. Chicken, pork, shrimp or tofu satay. It is brought to the table straight from the grill: hot and succulent. Typically, satay is served with a chunky peanut sauce which, honestly, I find doesn't do much for the taste.
Sometimes, the sauce can overpower the flavors of the meat itself. (Remember, this is just an individual preference, fostered by the fact that I am not a fan of peanuts.) My version of shrimp satay totally omits the needs for any sauce. By using strong spices and fresh ginger, and marinating for a couple hours, this shrimp satay can stand on its own.


1 tsp fennel seeds
2 cloves garlic
1/4 cup chopped onion
1" fresh ginger, peeled
2 tbsp rice vinegar
1 tsp turmeric
1/2 tsp ground coriander
1 tsp light soy sauce
2 lbs raw shrimp, shelled and deveined
short wooden skewers, cooked in water to prevent burning


1. Place fennel seeds, garlic, onion and ginger in food processor and pulse until chunky. Add turmeric, coriander, vinegar and soy sauce and puree to form a thick, smooth paste.
2. Pour paste over shrimp, mix well, cover with plastic wrap and refrigerate for 1 to 2 hours.
3. Remove shrimp from refrigerator. Allotting 3 or 4 shrimp per skewer, pierce skewers through shrimp. Cook under broiler, 3 minutes on each side. Serve while still hot.

Garlic and Lime Shrimp with Riesling Sauce

Shrimp is possibly the most effortless seafood to prepare. It cooks quickly and pairs wells with many herbs and seasonings. This recipe is quite simple but requires at least two hours in the refrigerator for the seasonings to meld; best if left over night. Fill them into endive spears and you'll have an enticing appetizer or side dish. Alternatively, serve over savory polenta for a satisfying entree. Whichever way you choose to serve this dish, you will come back to it time and again, whenever you need a simple but gourmet idea for shrimp.




2 lbs raw shrimp, shelled and deveined
5 gloves garlic, minced finely
1 cup fresh cilantro, chopped
1 tsp salt
1/2 tsp ground pepper
2 large limes
1/4 cup dark maple syrup
1/3 cup Riesling
1/4 tsp corn starch
endive spears for serving, optional


1. Add garlic, salt, pepper and cilantro to shrimp.
2. Squeeze limes and add juice to seasoned shrimp. Limes should yield about one third of a cup.
3. Cover bowl will plastic wrap and refrigerate for at least at least two hours, preferably over night.
4. Heat a large skillet over medium high heat. Add two to three tablespoons of olive oil.
5. Using a pair of tongs, remove the shrimp from its marinade. Reserve leftover marinade to prepare sauce.
6. Cook shrimp for 3 to 4 minutes until pink and cooked through. Remove from skillet and transfer to a heat proof bowl; cover tightly with aluminum foil.
7. Pour reserved marinade in skillet and add wine. Cook over medium heat until reduced by half, about 15 to 20 minutes.
8. Strain wine reduction and return to pot. Add corn starch and cook for an additional two to three minutes until slightly thickened.
9. Serve shrimp in endive spears and drizzle with Riesling sauce.