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Tag Archives: smoked paprika

Corn Frittata with Romano Cheese

Corn Frittata

Corn Frittata

This is nice for breakfast, brunch or lunch. The size of the skillet determines how high the frittata is when served. If you want larger serving pieces, use a smaller skillet. I used a 10 inch stainless skillet. I would use an 8 inch skillet for a thicker serving wedge, but I would not use a larger skillet than 10 inch.

As long as your skillet is HOT before you add the oil or butter, it will not stick too much. If you want to be sure, use a nonstick skillet.

Corn Frittata in a 10 inch Stainless Sautepan

Corn Frittata in a 10 inch Stainless Sautepan

This recipe is taken from Cooking Light 2014. I have changed very little to this recipe. Although I did not add the parsley.

1 teaspoon olive oil

1 1/2 cups fresh corn kernels (2 ears)

1/3 cup diced shallots or onion

1/2 teaspoon kosher salt, divided

1/2 teaspoon black pepper, divided

1/4-1/2 teaspoon smoked paprika (a delish addition)

1/4 cup lowfat milk

6 large eggs, lightly beaten

2 teaspoons butter

1 ounce pecorino Romano cheese grated (1/4 cup)

2 tablespoons chopped fresh flat leaf parsley, optional

  • Preheat broiler.
  • Heat an 8 or 10 inch ovenproof skillet over medium high heat.
  • Add oil and swirl to coat.
  • Add corn and shallots; stir and sauté 3 minutes.
  • Stir in 1/4 teaspoon salt, 1/4 teaspoon pepper and smoked paprika.
  • Saute 1 minute and remove from heat.
  • In a medium bowl whisk together eggs, remaining salt and pepper and milk.
  • Add corn mixture to eggs and stir.
  • Wipe out skillet with paper towel.
  • Return pan to medium heat and add butter and swirl to melt.
  • Add egg mixture to pan. Cook 1 minute without stirring.
  • Gently slide pan back and forth to keep eggs from sticking.
  • Cover, reduce heat to low and cook 4 minutes.
  • Sprinkle cheese over eggs.
  • Place under the broiler to finish cooking 1-2 minutes until eggs are just set and cheese melts.
  • Sprinkle with parsley.

 

 

 

Fideua/Spanish-Style Toasted Pasta with Aioli: The Authentic Version!

 

This is the true version of a type of paella made with thin short pieces of pasta rather than rice. Toasting the raw pasta adds a deep earthy flavor. It does remind me of Rice-a-Roni, but with better taste. A shallow paella pan is the best cooking pan to use, but a large sauté pan works too, the larger the better.

Sauté onion


Add drained, minced tomatoes 


Add garlic and spices


Add the toasted thin spaghetti 

Add the toasted pasta to the browned tomato/onion/seasoning mixture

Add the toasted pasta to the browned tomato/onion/seasoning mixture

Pasta is ready to add the shrimp

The broth and wine have been added, the fideau has simmered and is ready to add the shrimp.

Add the shrimp marinated in garlic, olive oil & salt

Add the shrimp marinated in garlic, olive oil & salt

Broil the shimp until it turns pink

Broil the shimp until it turns pink

The Fideau rests!

The Fideau rests!



Fideau! /Spanish-Style Toasted Pasta
I doubled this recipe to fill my 17 inch paella pan

3 tablespoons plus 2 teaspoons olive oil

1 tablespoon minced or pressed garlic

Salt and pepper

1 pound or more extra large shrimp, raw,deveined with shells

2 ¾ cups water

1 cup  clam juice of fish stick (this is essential for the best flavor)

2 bay leaves

8 ounces spaghettini or thin spaghetti

1 medium yellow onion, finely chopped

1-14.5 ounce can diced tomatoes, drained thoroughly and finely chopped

1 teaspoon paprika, or more

1 teaspoon smoked paprika, or more

1 teaspoon anchovy paste, or more

¼ cup Spanish white wine, or more

Chopped parsley and lemon wedges, optional

Aioli: 1/2 cup Hellmann’s Mayonnaise, 2 teaspoon minced garlic and 2 teaspoons fresh lemon juice. Serve with the Fideau at the table.

  • Cut the spaghetti into 2 inch lengths. Using a kitchen towel, loosely fold 4 oz  spaghetti keeping it flat. Twist the towel around at each end. Position so 1-2 inches of pasta rests on the counter and remainder hangs off edge. Pressing bundle against the counter, press down on long end of towel to break strands into pieces, sliding bundle back over edge after each break. Pour into a bowl and repeat with remainder of pasta.
  • Remove shells from shrimp. Place shells in a microwave proof medium bowl. Place shrimp in a medium ceramic or glass bowl.
  • To the shrimp add 1 tablespoon olive oil, 1 teaspoon garlic, ¼ teaspoon salt and 1/8 teaspoon pepper. Mix and refrigerate.
  • To the shells add the water, clam juice and bay leaves. Cover and microwave until liquid is hot and shells have turned pink. Set aside.
  • In a broiler safe 10 skillet or paella pan, toss spaghettini and 2 teaspoons olive oil over medium high heat. Stir frequently until browned to the color of peanut butter. Place in a bowl.
  • Wipe out skillet. Heat remaining 2 tablespoons oil in skillet over medium-high heat. Add onion and ¼ teaspoon salt. Saute until softened and turning brown.
  • Add drained and chopped tomatoes and cook, stirring, until mix is thick, dry and slightly darkened, about 6 minutes. Reduce heat to medium and add remaining garlic, paprika, smoked paprika and anchovy paste. Cook until fragrant, about 1 minute or less, stirring.
  • Add spaghettini and combine.
  • Turn on broiler and adjust rack 5-6 inches from element.
  • Pour broth through a fine strainer into the skillet. Add wine, ¼ teaspoon salt and ½ teaspoon pepper. Stir well. Increase to medium high heat and bring to a simmer
  • Cook uncovered,lightly stirring occasionally, until liquid is thickened and pasta just tender, 8-10 minutes.
  • Scatter shrimp over pasta and partially submerge shrimp. Place skillet under broiler until shrimp are opaque and surface of pasta is dry with crisped browned spots, 5-7 minutes.
  • Remove from oven and let stand uncovered 5 minutes.
  • Sprinkle with parsley and serve immediately with lemon wedges if you like.
  • If using a paella pan, serve at the table.
  • This is the same recipe as paella. Use short grained arborio rice or short grained brown rice and follow the same recipe. The brown rice will need to cook longer.
  • I have used the traditional carbon steel paella pan from Spain. This requires special seasoning with oil before and after each use. I also have used a traditional stainless steel 10 inch skillet for this recipe. The paella pan is more authentic.
  • When making paella, it’s all about the rice. It needs to stick to the paella pan and be scraped off with a metal spatula.

Serves 4 main entrees or 16 tapas.

Adapted from CooksIllustrated.com     July 2012

Fideua 2: Saucy Spanish-Style Pasta with Shrimp

Another delish dish I adapted from Cooks Illustrated. Similiar to paella, but with pasta that is broken into pieces and then toasted in a saute pan. Everything cooks in one pan. Break the pasta by taking 4 oz at a time and spreading it flat in a kitchen towel. Wrap it up and then position it on the counter so 2 inches or so hang over the edge. Press the bundle against the counter and pull down on the long end of the towel. Slide the bundle to break the remaining pieces. When all is broken, pour into a bowl.

This recipe has more sauce than the authentic version. I was cooking this for my mom who prefers more sauce. Look for my other Fideua recipe for the more authentic version. As you can see from this photo, I used a thicker fettuchini pasta which is not authentic.

4 tablespoons olive oil

2 tablespoons garlic

Salt and Pepper

1 lb raw large shrimp peeled and deveined, reserve shells or tails if you have them

4 cups (1- 32 oz box Kitchen Basics Chicken Broth. I can’t say enough about this broth!)

1 bay leaf

8 oz thin spaghetti, spaghetti or even fettuchini

1 onion, minced

28 oz can tomato sauce

2 tsp paprika

2 tsp smoked hot paprika (or 1 tsp cayenne)

1/2 cup white wine or sherry

1 recipe Aioli (see recipe)

  • In a large bowl combine 1 tablespoon oil, 1 tablespoon garlic, 1/4 tsp salt and 1/4 tsp pepper. Mix in shelled shrimp and refrigerate.
  • In another medium bowl place shells, broth and bay leaf. Cover and microwave 8 minutes. Set aside.
  • In a large broiler-safe saute pan combine 1 tablespoon oil and spaghetti pieces. Toast over medium high heat until browned, stirring often. Takes longer for thicker pastas. Pour into a bowl and wipe out the saute pan.
  • Heat 1 tablespoon oil in the saute pan. Add onion, and 1/4 tsp salt. Cook until light browned. Add tomato sauce, remaining garlic, paprikas and cook several minutes or until simmering.
  • Add spaghetti and stir. Pour broth thru a mesh strainer and add to spaghetti. Add wine, 1/4 tsp salt and 1/2 tsp pepper. Bring to a simmer.
  • Preheat broiler
  • Cook uncovered stirring occassionally until the sauce is thickened and the pasta is done.
  • Scatter shrimp over top of sauce. Partly submerge the shrimp. Place under a preheated broiler in the skillet until you have crisp brown spots of pasta; 5-7 minutes. Remove from oven and let stand uncovered 5 minutes. Serve immediately with Aioli

Aioli

Easy version:

Ccombine: 1/2 cup Hellmann’s Mayonnaise, 2 tsp minced garlic and 2 tsp lemon juice

Serve at the table.