 |  Sunrise: | | 07:28 AM EDT |
|  Sunset: | | 07:48 PM EDT |
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Overcast | | Celsius | 1° | | Fahrenheit | 33.8° | | Wind | 23 N |
| | Humidity | 85 | | UV Index | 0 | | Visibility | 16 |
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| | African | | American | | Arabian | | Chinese | | Egyptian | | English | | French | | German | | Greek | | Italian | | Jews | | Mexican | | Spanish | | Paella - In a regular large skillet cook Olive Oil: Spanish olive oil , or any good quality olive oil. Produce: onion, bell pepper, garlic, tomatoes, parsley, frozen peas. Spices: bay leaf, paprika, Saffron or 1 teaspoon saffron powder, salt and pepper. White wine. the main ingredients Spanish Rice: a short grain rice that absorbs more water than regular rice, Chicken thighs: I prefer thighs to breasts in the recipe since they don’t dry out as easily during longer cook times. Chicken Broth: Authentic paella would include making your own fish stock from the discarded shells of seafood. I usually substitute chicken broth, for convenience. Cook for 12-15 minutes then add... seafood: jumbo shrimp, mussels, calamari. Simmer for another 15-20 minutes and Serve. | | Sweet Potatoes - Start a pot of boiling water then begin cooking the sweet potatoes; cut into 1-2 inch size. Add a little salt to the water to add flavor. Carefully reduce the heat. Cook for an additional 12-15 minutes. Drain in a colander and use in your favorite recipes or mash and add brown sugar. Marshmallows make a good topping. | | Thai | | Vegan |
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