Quarantine Paella

~ This is Day 15 ~

It’s almost April!!! The month of March seemed like it took forever to get by. Oh my gosh… What will I do for the entirety of next month???

I’m calling this “quarantine paella” because ingredients are difficult to come by. I try to only go outside to grocery shop when I absolutely need to, i.e. when the fridge is empty. Grocery stores such as Whole Foods Market has all the basic stuff but sometimes the things that I want are out of stock. There are also limits on certain things that you’re allowed to buy. I had hoped to buy 15 lbs of AP flour today but I was only allowed to buy 1 unit, which was 5 lbs. There is no “2-day” prime delivery on Amazon anymore. Everything takes the old regular amount of time (5 business days) or now, even longer to arrive! Jeff Bezos should reimburse us with some Prime membership fees! Totally not going to happen though.

Anyway, with my limited resources and ingredients, I made this paella last night and I’m so glad that I can cook! Thinking about my friends who cannot cook as well as I do… what are they eating? All I want to do is share!! I usually make soffritto ahead of time and just keep a quart in my fridge – it’s good with everything, especially rice! But again, don’t have the excess of ingredients to do things ahead of time. I only put head-on shrimp and bay scallops in this paella, the least variety of sea creatures that I have done in my paella history.

Paella Mixta

I’ve never been to Spain but I love its cuisine. Spain and Portugal are high on my travel destinations! Paellas in NYC are always so expensive for such a small amount of food so one day as I was shopping, I saw a good quality paella pan on sale and that was it. I started making a lot of paellas at home.

This was the first paella that I’ve ever made. It’s a mixture of seafood, i.e. shrimp and mussels, and spicy chorizo. It was so much satisfying eating this at home, with good wine, and with my brother!

Skate Wing with Barley Risotto

I feel like skate is such an under-appreciated fish. I love skate wing. I love the texture of the flesh, the chewiness of it, and how gelatinous it is. A classic way to cook skate is with brown butter, thyme, and garlic. It’s perfect every time. I don’t think I’ve had it any other way.

This Skate Wing is served with a Barley Risotto, Rock Shrimp, Garlic Chives, a Riesling Saffron Sauce, Mascarpone Foam, and Saltwort.

Lorighittas with Tiger Shrimp & Calamari

Lorighittas. Named after the Sardinian word for the iron rings used to hitch horses. Lorighittas are beautiful braided or rope pasta that are traditionally produced in Morgongiori. Pasta peddlers in the tiny town will train for years to make lorighittas fit for the Sagra delle Lorighittas, a celebration that takes place during the first week of every August.

When I watched the how-to video, I thought it was a piece of cake. I was wrong. It looks harder than it is. It was extremely difficult to handle but after a few tries, I got the hang of it.

I cooked these Lorighittas in a simple buerre fondue with Tiger Shrimp and Calamari.