SALMON PASTRAMI RECIPES

Name: Mixed Sausage Paella
Total time: 50 min
Yield: 4 to 6 servings
Cuisine: spanish
Ingredients: 4 cups chicken stock; 1/2 teaspoon saffron threads; 3 tablespoons extra-virgin olive oil; 6 ounces chorizo, sliced; 6 ounces merguez (lamb sausage), sliced; 6 ounces garlic sausage, sliced; 1 large onion, finely chopped; 1/2 cup red bell pepper, finely chopped; 3 cloves garlic, minced; 1 teaspoon Spanish smoked paprika; 1 1/2 cups Spanish short-grain rice; 1/2 cup tomato purée, fresh or canned; Salt; Freshly ground black pepper; 1/2 tablespoon chopped flat-leaf parsley

MIXED SAUSAGE PAELLA RECIPE - NYT COOKING

Mixed Sausage Paella Recipe - NYT Cooking image

For most cooks, paella is a time-consuming production best saved for that Saturday evening dinner party. But this one, made just with a collection of sausages and very little fuss, produces a satisfying one-pot dinner in hardly more time than it takes to baby-sit a risotto. Sip a glass of earthy, meaty Châteauneuf-du-Pape alongside.

Provided by Florence Fabricant

Total Time 50 minutes

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

4 cups chicken stock
1/2 teaspoon saffron threads
3 tablespoons extra-virgin olive oil
6 ounces chorizo, sliced
6 ounces merguez (lamb sausage), sliced
6 ounces garlic sausage, sliced
1 large onion, finely chopped
1/2 cup red bell pepper, finely chopped
3 cloves garlic, minced
1 teaspoon Spanish smoked paprika
1 1/2 cups Spanish short-grain rice
1/2 cup tomato purée, fresh or canned
Salt
Freshly ground black pepper
1/2 tablespoon chopped flat-leaf parsley

Steps:

Heat stock in a saucepan. Add saffron and set aside. Heat oil in a 12- to 14-inch paella pan or cast-iron skillet. Add sausages and sauté on medium heat until lightly browned. Remove.
Add onion, bell pepper and garlic to same pan. Sauté until soft. Stir in paprika and rice. Stir in tomato purée. Strain stock and add. Return sausages to pan. Stir once, season liquid to taste and cook, uncovered, on medium about 25 minutes, until liquid is absorbed and rice is tender.
Remove from heat and place sheet of parchment paper on surface for 10 minutes. Remove parchment, scatter parsley on top and serve, making sure to include any crusty bits that cling to pan with each portion.

Nutrition Facts : @context http//schema.org, Calories 611, UnsaturatedFatContent 22 grams, CarbohydrateContent 51 grams, FatContent 34 grams, FiberContent 2 grams, ProteinContent 24 grams, SaturatedFatContent 10 grams, SodiumContent 1039 milligrams, SugarContent 6 grams, TransFatContent 0 grams

HOMEMADE PASTRAMI FROM BRISKET - THE CURE - LEARN TO SMOKE ...

Homemade Pastrami from Brisket - The Cure - Learn to Smoke ... image

In this recipe, I will walk you through the easy steps of curing your own brisket to turn it into something absolutely juicy, tender and mouth watering!

Provided by Jeff Phillips

Categories Entree Main

Prep Time 30 minutes

Number Of Ingredients 6

Ingredients

1 Packer brisket ((A flat or trimmed version is fine))
2 TBS Pickling spice ((store-bought))
1 gallon Water cold
1 tablespoon Curing salt #1 ((heaping))
3/4 cup Coarse kosher salt ((Morton's))
1/2 cup Brown sugar ((dark recommended))

Steps:

Trim the Brisket
Make the Curing Brine
Toast the Pickling Spices
Begin the Cure
The Wait

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MIXED SAUSAGE PAELLA RECIPE - NYT COOKING

For most cooks, paella is a time-consuming production best saved for that Saturday evening dinner party. But this one, made just with a collection of sausages and very little fuss, produces a satisfying one-pot dinner in hardly more time than it takes to baby-sit a risotto. Sip a glass of earthy, meaty Châteauneuf-du-Pape alongside.
From cooking.nytimes.com
Reviews 5
Total Time 50 minutes
Cuisine spanish
Calories 611 per serving

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