CRABMEAT PAELLA WITH PEAS (From Paella by Penelope Casas)
8 cloves garlic, minced
4 TBS. flat leaf parsley, minced
1 TBS. fresh thyme leaves, or 1/2 tsp. dried
1/2 tsp. crushed red pepper
1 bay leaf, crumbled
kosher or sea salt
1/4 tsp. crumbled thread saffron
6 cups Fish broth (homemade is the best)
8 TBS. olive oil
1 medium onion, finely chopped
6 TBS. well-washed leeks (white parts only, minced
1 medium green bell pepper, finely chopped
2 medium tomatoes, skinned, seeded, and finely chopped
1/2 cup carrots, finely chopped
1/4 cup white wine
1/2 tsp. sweet spanish paprika
3 cups spanish rice, Bomba
1 cup frozen or fresh peas
1 1/2 lbs. mixture of steamed crabmeat, lobstermeat (and raw big chunks monkfish opt.)
1). In a mortar and pestle or mini food processor, mash to a paste 4 cloves garlic, parsley, thyme, red pepper, bay leaf, 1/4 tsp. salt. (Add and mash any roe or tomalley if using live crabs)
2). Combine the fish broth and saffron in a pot and keep over low heat.
3). Preheat the oven 400F for gas oven and 450F for electric oven.
4). Heat the oil in a paella pan measuring 17-18 " at its widest point, Or a shallow pan of similar size, over 2 burners if necessary.
5) Add the onions, leeks, pepper, remaining garlic, carrots and
wine. Saute slowly until the vegetables are softened.
6).Stir in the tomatoes and wine and boil away the liquid over high heat.
7). Stir in the paprika and rice, coating well with the pan mixture.
8). Pour in all the broth and lemon juice and bring to a boil.
9). Add the mortar mixture and peas, add the monkfish here if using, taste for salt, adjust seasoning, and continue to boil, stirring and rotating the pan occasionally, until the rice is no longer soupy, but sufficient liquid remains to continue cooking the rice.
10). Stir in the crabmeat, lobstermeat and transfer to the oven, and cook uncovered, until the rice is almost al dente, 10-12 minutes in a gas oven, 15-20 minutes in an electric oven.
11). Remove to a warm spot, cover with foil, and let sit 5-10 minutes, until the rice is cooked.
12). Check bottom of rice, if there is no crispyness return pan to stove, uncover pan and turn burners on to medium and cook 5-10 minutes to create a nice crispy crust on bottom of rice.
BLUEBERRY MUFFINS
Preheat oven to 375F
Grease 15 muffin tin, foil liners whatever you want to bake it in.
Prepare topping:
1 cup flour, 1/2 cup packed brown sugar, 1 tsp. cinnamon, mix well.
With your hand mix in 1/2 cup COLD salted butter until crumb-like
texture. At this point you can refrigerate until ready to use.*
In a medium bowl beat:
1/2 cup softened butter, until creamy
1 cup granulated sugar, add to butter, beat 'til pale and fluffy.
2 large eggs, add one at a time, beating well after each addition.
1 tsp. vanilla, 2 tsp. baking powder, 1/4 tsp. salt; mix well.
Take one 16 ounce bag frozen Blueberries. Remove 1/2 cup and microwave to thaw. Using a fork smash berries. (Be sure to return the remaining berries to freezer, so they won't thaw).
Mix the smashed berries into the butter mixture.
Measure out: 2 cups AP*-Flour
1/2 cup whole milk (or 1/4 cup evaporated milk and 1/4 cup water)
Mix lightly half the flour into the batter with a rubber spatula alternate with half the milk do this in two additions. Add in the rest of the frozen blueberries. Scoop into muffin cups a heaping tablespoon at a time, cover well with topping.
Bake: 25-30 minutes or until done depending on your oven.
Once done let sit for at least 10 minutes so muffins will not break apart when taken out of muffin tin.
