Recipes: Paella is a great way to celebrate Hispanic Heritage

There are many ways a person to celebrate their Hispanic heritage, but perhaps not more tolerant than the celebration of the descent on the table. Hispanic is an umbrella term for many types of cooking, while Hispanics and non-Hispanics have a lot of options available to them than to enjoy a meal that has its roots in a Spanish speaking country.

": Exploring the flavors of Spain Espana" (Gibbs Smith) those who want to taste the flavors of Spain, the following recipe for shrimp and sausage paella should be taken into account (shrimp and chorizo paella) by James Campbell Caruso.

Shrimp and Chorizo Paella

(Shrimp and chorizo paella)

Four

1 cup olive oil divided,

Dry 2 links chorizo, sliced

1 yellow onion, diced

1 tablespoon chopped garlic

Round grain rice 2 cups Calasparra

2 cups of Sofrito (see below)

2 tablespoons paprika

2 pinches of saffron

2 1/2 cups fish stock or clam juice

2 1/2 cups chicken broth

24 uncooked large shrimp, peeled,

Half a cup of peas

Half cup thin strips of piquillo

Sea salt and freshly ground black pepper

Paella on the stove in a large paella pan or frying pan lid. In a pan, 1.4 cup olive oil and cook the chorizo for about 3 minutes. Remove from the pan and reserve. In the same pan, heat 1.4 cup olive oil and fry until the onion soft. Add garlic. Add rice and stir until each grain is coated with oil. Add the saffron.

Mix the fish stock or clam juice with the chicken broth in a pot with the cooking liquid. Add 3 cups of the cooking liquid to the rice and bring to a boil. Cook for about 5-7 minutes until the rice grains are tender. Add 3 cups cooking liquid from rice, sofrito, peppers and saffron. Bring to a boil and cook for about 5-7 minutes until the rice grains are tender. Add shrimp, peas, salt and pepper; Cook for 10 minutes. Then place the peppers on top.

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