Recipe(tried): Paella for Today - Spinach, Chickpea and Pine Nut Paella, Green Salad with Buttermilk Dressing, Bananas in Rum Custard

PAELLA FOR TODAY

I had been quietly thinking of the bare package of stew meat, waiting to be changed into our traditional BEEF STEW DISH & the sudden desire to improvise & call my friends to share the product of my inspiration.

Therefore, for today the stew beef will go back to the refrigerator & I am going to cook one of my favorite PAELLAS! For today I am planning on cooking a marvelous Paella from PAELLA! SPECTACULAR RICE DISHES FROM SPAIN by Penelope Casas 1999. (repost of one of my previous dishes posted at the What s for Dinner Board). I will improvise on the salad & dessert & will chill a few bottles of MARINO CAVA (champanoise wine) from the BERBERANA House in Spain. Buen Provecho!

SPINACH, CHICKPEA AND PINE NUT PAELLA
(Paella de Espinacas, Garbanzos y Pi ones)
Serves 6-8

3/4 cup canned chickpeas, drained & rinsed
5 cups chicken or vegetable broth
1/2 cup dry white wine
1/4 tsp crumbled thread saffron (I will use two envelopes of Sazon con Cilantro & Achiote Goya)
8 tbsp olive oil
4 tbsp pine nuts
6 garlic cloves, peeled & crushed in a mortar or with the handle of a big Knife
1 onion finely chopped
1 large red pepper finely chopped
2 tomatoes finely chopped (sometimes I use canned tomates, drained)
2 tbsp minced parsley (of course, I use 1/4 cup chopped cilantrillo (cilantro)
1/2 lb. spinach leaves, washed, well dried & chopped (about 8 cups)
4 tsp sweet Paprika, (I use Spanish smoked paprika)
1/2 tsp dried thyme
1/2 tsp dried oregano
3 cups short or medium rice (I prefer medium rice)

Preheat the oven to 450 F. Combine in a pot the chickpea liquid and broth to make 5 1/2 cups. Add the wine & saffron and keep hot at lower possible heat. Heat the oil in a Paella pan measuring 17-18 inches (by all means, you can use a big sautee pan with cover) at its widest point, over 2 burners if necessary (I never use the oven, but for this you need enough practice. I use 1 big burner & the small burner near it, and I rotate the Paellera to distribute the heat). Add the pine nuts and brown lightly, then add the garlic, onion, and red pepper & cook over medium high heat until the vegetables are slightly wilted. Add the tomatoes, cilantrillo & spinach & sautee for 3 minutes, until the spinach cooked down. Stir in the Paprika, thyme, cumin, & oregano, then the rice, coating it well with the pan mixture. Pour in the hot broth & bring to a boil. Taste for salt, add the reserved chickpeas & continue to boil, stirring and rotating the pan occasionally, just when necessary, until the rice is no longer soupy, about 5 more minutes. Transfer to the oven, cover and cook for 20 additional minutes. Remove to a warm spot and let sit well covered for 10 additional minutes, until the rice is cooked to taste. Serve with a green salad of your choice.

Green Salad with Buttermilk Dressing

12 ounces mixed greens, such as red lettuce, arugula
2/3 cup low-fat buttermilk
2 teaspoons Dijon mustard
1 1/2 tablespoons grated cucumber
1 green onion, thinly sliced
1 tablespoon chopped fresh parsley
salt and pepper, to taste

Place greens on individual salad plates. Combine remaining ingredients; shake well. Pour over greens just before serving. Serves 6.

Bananas in Rum Custard

4 egg yolks
2 cups half-and-half
1/4 cup sugar
1/4 teaspoon salt
1 tablespoon dark rum
1 teaspoon vanilla
6 medium ripe bananas

In the top of a double boiler over hot water, beat together egg yolks, half-and-half, sugar and salt. Continue cooking and stirring until mixture is slightly thickened. The mixture should be thick enough coat a spoon. Strain custard; add rum and vanilla. Let cool, cover, and chill. When ready to serve, ladle sauce over thinly sliced bananas in small dessert bowls or elegant stemmed dessert glasses.