Please meet our Guest Blogger: Aquileana from “La Audacia de Aquiles” from Argentina.
Hello, everyone! I am delighted to be here. Thanks so much, Esmé for hosting this great blog.
I was thinking: The idea of a Recipe Hunter made me think of the Greek Goddess Artemis (Diana is her equivalent in Roman Mythology). Artemis was the most well-known “huntress goddess”, so I am sure you can see the analogy.
The recipes Esmé presents are not only tasty but mainly, easy to prepare, which, given the “hecticness of Life” is certainly a great thing!
Before presenting my recipe, I´ll briefly introduce myself. I am Amalia Pedemonte AKA Aquileana, a blogger, settled in Buenos Aires, Argentina and studied to become a Lawyer. I also did courses of Geography and, prior, for Primary School Teacher.
As a blogger, I mainly write about Mythology, with a clear emphasis on Greek Mythology.
English is my second language, so, if you´ll drop by my blog, you´ll find lots of posts in Spanish among my archives, as well. I have been blogging in English for at least three years, now.
Well then, no more preambles. Let´s move directly to “The Spanish Paella”. I will present you a relatively straightforward and healthy recipe. Try it for yourself, I am sure you will like it!
1 tablespoon olive oil (you can use sunflower seed oil, as well)
1 onion, (chopped)
One red pepper (previously sliced)
250 grams of uncooked paella rice
2 tablespoons of Saffron (it makes the rice look yellow and gives it a tasty flavor!)
1 tablespoon of Paprika
850 ml hot vegetable stock
400 grams seafood mix. (You can use mixed seafood, or fresh seafood: squids, prawns, Peeled mussels, etc)
Lemon juice, equivalent to 1 lemon
1 garlic clove, sliced. (Add it alongside the onion and pepper)
A chopped leaf of parsley. (Add it before serving)
40 minutes total. (Easy preparation and healthy recipe)
Heat the oil in a large saucepan and soften the onion for 5 minutes. Add the pepper (and if you want, the garlic). Cook still 2 or 3 more minutes. Stir in rice and cook for 2 minutes, while stirring it.
Pour in the stock, add the saffron and paprika and bring to the boil. Cook, uncovered, over low heat, for 20 minutes, stirring once and then.
Add the seafood and cook for 5 or 10 minutes. Done!.
Once the seafood has finished cooking, you can add some chopped parsley. Lastly, squeeze the lemon juice over top of the seafood rice just before serving.