Dinner 1/25/11 - Arroz 2ways Blog at Allrecipes.com - 221226

Arroz 2ways

Dinner 1/25/11 
 
Feb. 4, 2011 3:43 pm 
Updated: Feb. 5, 2011 10:10 am
Came home to Willy making a Spanish tortilla!  Instead of dicing the potato, he sliced it into thin circular slices and fried them till slightly browned and crispy (almost like a thick potato chip).  Then he browned onions on the bottom and layered some artichoke hearts, sliced tomato, salami (yes, unconventional!), and then piled on the potato slices.  Then came the beaten egg.  He then put the entire cast iron pan in the oven.  At first, I thought it was too many ingredients (I was hoping he'd make a more traditional tortilla) but the result was fantastic!  We could barely wait to let it cool down to have it at room temperature.

So what else to have to round out our meal?  We decided to extend the tapas theme.  We had a memorable dish at Tasca, a tapas restaurant in a Boston suburb called gambas al ajillo, shrimp garlic style.  Luckily it is simple and delicious to recreate!  Basically butter, olive oil, chopped garlic, lemon juice, salt, pepper, and red pepper flakes.  We used defrosted frozen raw shrimp.  Our first batch of 10 (what were we thinking?!) dispappeared too quickly when we were making our other dish, saffron risotto.  This was my first attempt at making risotto, and I really had no standard to compare risotto in my mind (except the Trader Joe's mushroom risotto in a box), but I've seen on food network the technique to make it.  I sauteed some chopped onion, put the arborio rice in and gradually added chicken broth in three parts, each time stirring crazily until absorbed.  I added two packets of sazon (saffron threads out of my budget!) and one pat of butter.  All I know was that I enjoyed it and my husband finished it all.

Can't wait to share this at a dinner party!
 
Comments
Feb. 5, 2011 10:10 am
Now I'm interested in making some saffron risotto. That tortilla sounds wonderful too. I love Spanish food and am really glad to see that it's making it's way into the mainstream. So many people confuse Spanish cuisine with Mexican and it couldn't be further apart.
 
 
 
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