seafood and chicken paella

i fell in love with paella when i was 14 years old at a friend's backyard paella party.  as soon as i had my first bite of the toasted rice with chorizo, chicken and shrimp, i was head over heels...and i was determined to one day create an amazing paella recipe of my own.  after trying various recipes and making a number of batches over the years, here is my super delicious, easy-to-make paella recipe that will wow any crowd, trust me :) 

ingredients:
- 1/4 cup olive oil
- 6 chicken thighs, cut into chunks
- 2 chorizo links, cut into chunks
- 1 medium onion, chopped/cubed
- 1 green pepper, chopped/cubed
- 1 red pepper, chopped/cubed
- 2 celery stalks, chopped/cubed
- bunch of flat-leaf parsley leaves, chopped
- 12 cloves of garlic (or 3 tablespoons), minced
- 3 tablespoons saffron
- s&p
- 3 cups chicken broth (add more if needed)
- 3 cups paella rice
- 3/4 pound shrimp, peeled and deveined
- 3/4 pound tilapia
- 3/4 cup frozen peas
- 2 lemons, cut into wedges

directions:
- heat olive oil in a paella pan or a le creuset wide pan over high heat until the oil is very hot
- saute and caramelize chicken thigh for 7 minutes or so; remove from pan and reserve
- saute chorizo chunks for 5 minutes or so; remove from pan and reserve
- lower the heat to medium and saute onion, carrot, green & red pepper, celery, parsley and garlic in the pan for 3 minutes
- fold in the rice and stir to coat each grain
- add chicken stock and simmer for 10 minutes, gently stirring so the rice absorbs the stock evenly
- add saffron, some s&p, chicken and chorizo into the pan and mix
- cover the pan, give it a good shake, lower the heat, let everything simmer for about 15 minutes until the rice has a bite to them (aka al dente...do not overcook!)
- tuck in the shrimp, tilapia and peas into the rice.  add more chicken broth if needed
- cover and cook for an additional 5 more minutes until the shrimp is pink, rice is fluffy and the peas are cooked through
- serve with lemon wedges.  enjoy!

xoxo,
kara

my favorite cheeses

during college, i used to work at la brea bakery as a bakery girl.  in addition to selling amazing breads, pastries and paninis, i became a total cheesemonger!  this week, i want to share a list of my favorite cheeses with everyone instead of a cooking recipe.  hope you learn a thing or two...and please go to your nearest cheese store and try some of these delicious cheeses!

#1 old amsterdam gouda

cows milk, netherlands

a hard, dry, aged gouda that has this amazing, buttery flavor.  my favorite thing about this cheese is its crunchy crystals interspersed throughout.  

#2 st. agur

cows milk, france

a delicious strong yet creamy blue cheese with a velvety texture. this cheese has olive green mold veins throughout, leaving a subtle mild spicy taste that develops as it ages.  delicious with red wine, bread and/or fruit paste.

#3 humboldt fog

goats milk, california

a very unique cheese with a creamy and luscious texture with a subtle tangy flavor.  with a center layer and outer covering of vegetable ash, and a creamy texture under the rind and firm in the center, this beautiful cheese is a mild and amazing.

#4 epoisses

cows milk, france

this cheese was known to have been a favorite of napoleon.  super stinky with a complex combination of rich, salty and sweet flavors, this cheese melts in your mouth.

#5 nevat

sheeps milk, spain

"nevat" the catalan word for "snow" is a perfect name for this airy cheese.  this unique cheese has a smooth and creamy texture at the edges, and a chalkier center.

#6 sottocenare al tartufo

cows milk, italy

a firm cheese with black truffle bits scattered throughout.  the rind is made of ash a variety of spices (like cinnamon, nutmeg, fennel and coriander).

#7 brie de meaux

cows milk, france

the very first brie ever made!  a super pungent and creamy cheese, this brie dates back to the 1700s.  super soft and intense in flavor, this cheese is delicious with fresh grapes, figs and apple slices.

#8 red hawk

cows milk, california

a triple-cream, washed-rind, fully-flavored chese.  although it's super stinky, the flavor is earthy and mild.  delicious with a sweet dessert wine. ps - if you want something a little more mild, try mt. tam.

#9 st andre

cows milk, france

probably one of my first favorite cheeses, i remember using st andre to make yummy snacks for me and arthur growing up.  a simple, rich triple-cream cheese, st andre is perfect as an appetizer, ingredient for recipes, and as dessert.

#10 piave

cows milk, italy

i like to use piave instead of parmesan due to its beautiful, nutty, caramely flavor.  made from the milk from the cow's by the piave river in italy, this cheese is a must-try!

hope you enjoyed learning about my favorite cheese!  let me know if you want to learn more about wine pairings and accompaniments.

xoxo, 

kara