Seafood

It’s a Process, Part 4

In our long journey of paella, we are now rounding the bend, to reach our final destination! With the risotto done, everything we have been working on previously, the chicken, the onions, the peppers, the sausage, the mushrooms and all the seasonings, now go back into the pan, on top […]

It’s a Process, Part 3

Meanwhile, after finishing the aioli, I am on to my next task as sous chef, making a quick chicken stock. When you don’t have hours to make a stock (and who does), what do you do? You grab a bottle of Knorr® Professional Liquid Concentrated Chicken Base, and add it to […]

It’s a Process, Part 2

On to our next ingredients. We have some lovely shrimp, that still have their shells ON, but have been deveined (intestinal tract removed). Why are the shells still on? Flavor. Bones and shells have tons of flavor, which is why they are great for making stock. Also, the shells allow them […]

It’s a Process, Part 1

Although I may not be in front of the stove for our next adventure, I am in full swing as sous chef for our dinner. Our little band of six, known to ourselves as “wine group”, have gathered for the evening, but I can no longer truly say we’re about […]