A Portuguese Delight!

Paella

Ingredients:

2 lbs. Mussels

3/4 lb. Cod

3 links Chorizo

1 lb. Shrimp

1 cup dry white wine

2 packages Goya Spanish yellow rice

1 can Peas

1 handful of Basil

Directions:

Using directions from the box, cook the Goya rice. Boil water in a saucepan to cook shrimp. Add oil to a frying pan, cook Chorizo links. Remove and drain on a paper towel. In a saucepan, add mussels and 1 cup of wine and basil. Cook until mussels open, then drain. Add more oil and fry cod in the same frying pan. Slice Chorizo into bite sized pieces. Add can of peas to the finished rice. Add Chorizo and mussels. Drain shrimp and remove tails before adding them to the rice mixture. Gently toss together. Lastly add the cod to the top. Enjoy!

Slicing Chorizo in half helps it cook
more quickly

Cook shrimp thoroughly and remove
tails after

Cooking mussels in wine adds a nice flavor

Cod is done cooking when it starts to
flake into small pieces

What a lovely mixture of flavors!

A Veggie Sensation

Ratatouille 

Ingredients:

1 medium eggplant 

2 Zucchinis

2 medium onions

2 bell peppers (red, yellow, or orange)

5 tomatoes

1/2 cup tomato purée 

2 tsp chopped garlic 

1/4 cup chopped parsley

1/4 cup chopped basil 

1 tsp thyme 

Salt

Pepper 

Directions:

Dice onions and bell peppers. Sauté in vegetable oil. Set aside. Cut eggplant into quarters lengthwise then cut each quarter into 1/4 inch pieces. Sauté with 1 tsp garlic until tender but not brown. Slice zucchini into thin pieces. Sauté until tender. Combine onions, peppers, eggplant, and zucchini together. Add the remaining garlic. Peel tomatoes (see instructions for this step below). Slice into bite size pieces and add them to the veggies along with any juice. Once combined, add parsley, basil, and tomato purée. Lid your pan and simmer for approximately 10 more minutes or until the juices look soup-like. Serve with rice or by itself. 

Onions sauteed in vegetable oil

Peeling tomatoes isn't as hard as it sounds!

Once the sauce is soupy you know it's ready!

Peeling tomatoes:

Core your tomatoes. Place in a large bowl. Boil water and pour over tomatoes. Use a lid to trap the steam inside and this will loosen the tomatoes' skin. You'll only need to leave them for a minute or two. Use a knife to peel the skin off completely.