Cheaters Paella Ruth Reichl Recipes

CHEATER'S PAELLA

Steps:

• Wash and cube chicken.
• Bring water to boil in a large sauce pan. Add rice with seasoning and butter or olive oil.
• Cook for 1 minute, then cover and reduce heat to simmering.
• Cook rice for 20-25 minutes.
• Meanwhile, spray skillet with non-stick cooking spray.
• Saute chicken, garlic and fresh cracked pepper on medium heat till chicken is white on the outside, but not cooked through (about 10 minutes).
• Add vegetables and stir to combine. Cover and cook another 10 minutes or until chicken is cooked through.
• Remove chicken and vegetables from skillet with a slotted spoon and mix into rice.

RUTH REICHL'S GOUGERES (YUMMY CHEESE PUFFS!) GREAT FOR HOLIDAY!

Steps:

• Preheat oven to 375 degrees.
• Combine the water, butter and a teaspoon of the salt into a sauce pan and bring to a boil, stirring until butter melts.
• Remove from heat, let cool slightly, stir in flour, and mix well.
• Return the pan to the heat and stir with a wooden spoon over high heat until the mixture comes away from the sides of the pan and remove from heat.
• Stir in eggs, one at a time until well combined.
• Add the diced cheese, the remaining 1/2 teaspoon salt and pepper, stirring well.
• Drop the dough by rounded tablespoons onto a well buttered baking pan. Smooth the top and sides of each gougere with a knife and sprinkle with the grated cheese.
• Bake in batches for 25 minutes or until puffed and golden.

CHEATER'S PAELLA (RUTH REICHL)

Steps:

• Heat the stock with the saffron. Cover and simmer 15 minutes. Set aside Heat the oil in a large flat pan or paella pan and cook the onions, garlic and pimentos until they're fragrant, about 10 minutes. Add the chorizo and cook, stirring every once in a while, another 10 minutes or so. Dry the chicken thighs, sprinkle them with salt and pepper. Push the onion/chorizo mixture aside and add the chicken to the the pan, turning occasionally, until it has lightly browned on all sides, about 5 minutes. Add the rice to the pan and stir to coat it well with the oil. Toss in the wine and let it cook away. Add the bay leaf. Preheat the oven to 325°F. Bring the chicken stock to a boil and add to the pan. Simmer 10 minutes. Bury the shrimp, chicken, clams and squid in the rice, as well as you can (much of it will still be sitting on top), and bake, uncovered, until the clams are open, about 25 minutes. Remove from the oven, and if there is still liquid in the pan (bomba rice can be slow to absorb liquid), cook over medium heat for another 10 minutes or so. Cover and let stand for a few minutes before serving. Purging Clams Add a tablespoon of sea salt (it must be sea salt) to 2 cups of water. Add the clams and allow them to sit in the bowl, in the refrigerator, for a few hours. Watch the clams stick out their necks - and then watch how much sand they secrete into the bottom of the bowl.