SPANISH DIP RECIPE RECIPES

TRADITIONAL SPANISH PAELLA RECIPE | MYRECIPES

Traditional Spanish Paella Recipe | MyRecipes image

Nourishing, vibrant, and served without pretension, paella has held a place of honor and practicality in Spanish homes for centuries. If mussels aren't your favorite, you can easily substitute littleneck clams in their place--just be sure to thoroughly scrub the clams' shells in cold water before using. To round out the meal, choose a good Spanish red wine from the Rioja region, grab a crusty baguette, and serve with a light salad.

Provided by MyRecipes

Yield 8 servings (serving size: 1 1/2 cups paella, 1 shrimp, and 1 mussel)

Number Of Ingredients 24

Ingredients

Herb Blend:
1 cup chopped fresh parsley
¼ cup fresh lemon juice
1 tablespoon olive oil
2 large garlic cloves, minced
Paella:
1 cup water
1 teaspoon saffron threads
3 (16-ounce) cans fat-free, less-sodium chicken broth
8 unpeeled jumbo shrimp (about 1/2 pound)
1 tablespoon olive oil
4 skinned, boned chicken thighs, cut in half
2 links Spanish chorizo sausage (about 6 1/2 ounces) or turkey kielbasa, cut into 1/2-inch-thick slices
1 (4-ounce) slice prosciutto or 33%-less-sodium ham, cut into 1-inch pieces
2 cups finely chopped onion
1 cup finely chopped red bell pepper
1 cup canned diced tomatoes, undrained
1 teaspoon sweet paprika
3 large garlic cloves, minced
3 cups uncooked Arborio rice or other short-grain rice
1 cup frozen green peas
8 mussels, scrubbed and debearded
¼ cup fresh lemon juice
Lemon wedges (optional)

Steps:

To prepare the herb blend, combine the first 4 ingredients, and set aside.
To prepare paella, combine water, saffron, and broth in a large saucepan. Bring to a simmer (do not boil). Keep warm over low heat. Peel and devein shrimp, leaving tails intact; set aside.
Heat 1 tablespoon oil in a large paella pan or large skillet over medium-high heat. Add chicken; saute 2 minutes on each side. Remove from pan. Add sausage and prosciutto; saute 2 minutes. Remove from pan. Add shrimp, and saute 2 minutes. Remove from pan. Reduce heat to medium-low. Add onion and bell pepper; saute 15 minutes, stirring occasionally. Add tomatoes, paprika, and 3 garlic cloves; cook 5 minutes. Add rice; cook 1 minute, stirring constantly. Stir in herb blend, broth mixture, chicken, sausage mixture, and peas. Bring to a low boil; cook 10 minutes, stirring frequently. Add mussels to pan, nestling them into rice mixture. Cook 5 minutes or until shells open; discard any unopened shells. Arrange shrimp, heads down, in rice mixture, and cook 5 minutes or until shrimp are done. Sprinkle with 1/4 cup lemon juice. Remove from heat; cover with a towel, and let stand 10 minutes. Serve with lemon wedges, if desired.

Nutrition Facts : Calories 521 calories, CarbohydrateContent 72.1 g, CholesterolContent 80 mg, FatContent 13.3 g, FiberContent 3.6 g, ProteinContent 25.5 g, SaturatedFatContent 3.7 g, SodiumContent 871 mg

PUMPKIN FLUFF DIP RECIPE | ALLRECIPES

Pumpkin Fluff Dip Recipe | Allrecipes image

This is a very creamy and yummy vanilla pumpkin dip that is served with graham crackers. I like the cinnamon graham crackers best, but you can decide for yourself.

Provided by deleteduser

Categories Dips and Spreads

Total Time 5 minutes

Prep Time 5 minutes

Yield 4 cups

Number Of Ingredients 4

Ingredients

1 (16 ounce) container frozen whipped topping, thawed
1 (5 ounce) package instant vanilla pudding mix
1 (15 ounce) can solid pack pumpkin
1 teaspoon pumpkin pie spice

Steps:

In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving.

Nutrition Facts : Calories 65.3 calories, CarbohydrateContent 8.4 g, FatContent 3.6 g, FiberContent 0.4 g, ProteinContent 0.3 g, SaturatedFatContent 3.1 g, SodiumContent 98.7 mg, SugarContent 6.9 g

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