Updated: 2:04 p.m. Saturday, March 31, 2012 | Posted: 7:45 p.m. Friday, March 30, 2012
By Duante Beddingfield
In belated celebration of National Spanish Paella Day, and in early celebration of National Empanada Day on April 8, El Meson has generously provided the Castro family recipes for Empanadas Rellenas and their famous Paella Valenciana.
Empanadas rellenas stuffed with picadillo
Small meat pies originated in Spain, this classic is always a crowd pleaser.
3 pounds mashed potatoes, cooled
1 pound ground beef
3 cups tomatoes, diced
1 cup onions, diced
1 cup green peppers, diced
1 tablespoon olive oil
1 tablespoon garlic
1 tablespoon capers
1 tablespoon olives
1 tablespoon raisins
1/2 teaspoon red pepper
Salt and pepper to taste
Pie dough, in individual circles
Mix together all of the ingrediants except the pie dough. Fill the dough circles in a half-moon shape, fold over to close, and press ends to seal in stuffing. Prepare an egg wash, brush it over the pies, then bake at 350 for 12 minutes until golden.
Dating back to 19th century Valencia, a region on the east coast of Spain, this rich, massive dish can be altered to incorporate any or all of your favorite ingredients, but it’s traditionally made with ingredients handily available in Spain, all thrown into a pan together.
It should be made in a paella pan, which is flat and lipped with a handle on either side. Standard size feeds 6-8 people and is about 12 inches in diameter, but they can be found as small as 6 inches in diameter or big enough to feed 100. This recipe feeds 10.
½ cup Xtra Virgin olive oil
1 cup diced onions
1 cup diced tomatoes
¼ cup minced garlic
Sautee until tender, then add:
1 pound chicken cubed
1 pound fish cubed
1 pound Chorizo (Spanish sausage)
When half cooked, add 3 cups short grain rice.
4 cups seasoned fish broth (salt, white pepper, 10 threads of saffron)
Cover and allow rice to bloom (approx. 20 minutes).
Add 20 large shrimp, 20 scallops, 20 black mussels.
Re-cover for 5 minutes.
Finally, add 1 cup thawed green peas.
Garnish with roasted red pepper strips and lemon wedges.
Add juice of 2 lemons over entire paella.