Tomato Paella & Shrimp Pinchos


Day is done, gone the sun,
From the lake, from the hill,
From the sky.
All is well, safely rest,
God is nigh.

Wonderful easy recipes last night for dinner that include a tasty tomato paella, Food52 Genius Recipes (green beans prepping for tomorrow night’s dinner), and yummy tapas style garlicky shrimp all in keeping with the theme of the weekend, Spanish indoor and outdoor cooking.  All recipes from a few different sources and every recipe a keeper.

Tomato Paella 4

Tomato Paella-NYT

Time: 30 minutes

3 1/2 cups stock or water
1 1/2 pounds ripe tomatoes, cored and cut into thick wedge
*optional diced sun-dried tomatoes to saute
Salt and freshly ground black pepper
1/4 cup extra virgin olive oil
1 medium onion, minced
1 tablespoon minced garlic
1 tablespoon tomato paste
Large pinch saffron threads (optional)
2 teaspoons Spanish pimentón (smoked paprika), or other paprika
2 cups Spanish or other short-grain rice (Arborio)

Minced parsley for garnish.

1. Preheat oven to 450 degrees. Warm stock or water in a saucepan. Put tomatoes in a medium bowl, sprinkle with salt and pepper, and drizzle them with 1 tablespoon olive oil. Toss to coat.

2. Put remaining oil in a 10 or 12-inch ovenproof skillet over medium-high heat. Add onion and garlic, sprinkle with salt and pepper, and cook, stirring occasionally, until vegetables soften, 3 to 5 minutes. Stir in tomato paste, saffron if you are using it, and paprika and cook for a minute more. Add rice and cook, stirring occasionally, until it is shiny, another minute or two. Add liquid and stir until just combined.

3. Put tomato wedges on top of rice and drizzle with juices that accumulated in bottom of bowl. Put pan in oven and roast, undisturbed, for 15 minutes. Check to see if rice is dry and just tender. If not, return pan to oven for another 5 minutes. If rice looks too dry but still is not quite done, add a small amount of stock or water (or wine). When rice is ready, turn off oven and let pan sit for 5 to 15 minutes.

4. Remove pan from oven and sprinkle with parsley. If you like, put pan over high heat for a few minutes to develop a bit of a bottom crust before serving.

Yield: 4 to 6 servings.

Penelope Casa’s Garlic Green Beans (Judias Verdes con Ajo)

Serves 4

¾ pounds fresh green beans ( I used the small haricot verts)
1 tablespoon butter
1 clove garlic, crushed coarse salt

Wash beans and trim off the tops of the beans. Melt the butter in a skillet, add the beans, and cook them over a medium to medium-high flame, stirring, until they begin to brown. Lower the flame, cover, and cook 15 to 20 minutes, or until the beans are the desired tenderness, stirring occasionally. Mix in the crushed garlic, sprinkle with salt, and serve immediately.

Shrimp Pinchos (2)

GAMBAS AL AJILLO (GARLICKY SHRIMP) PINCHOS from a trio of pinchos/the works of life

1 pound shrimp (21-25 size, peeled, deveined)
1 small baguette, sliced
1 head of garlic
¼ cup olive oil
½ teaspoon smoked paprika
1 teaspoon Paprika
¼ teaspoon salt
2 tablespoons white wine
1 tablespoon chopped parsley
Fresh ground black pepper

Clean the shrimp and pat dry. Slice and toast the baguette. Peel all the garlic and mince finely, add to a cast iron or other heavy pan over medium low heat with ¼ cup olive oil… Keep stirring, allowing the garlic to sizzle lightly (you want to make sure not to burn the garlic) for a few minutes. Add the paprika and salt and stir. Bring the heat up to medium and add the shrimp to the pan. Let the shrimp cook for 90 seconds, flip, and add the white wine. Let everything cook together for another 2 minutes, or until the shrimp is just cooked through. Place shrimp on toasted bread, drizzle with garlic oil, and garnish with parsley.

A TRIO OF PINCHOS or pintxos-from the works of life