Paellaya

Although I intended to cook up a storm this weekend, yesterday was a total write off. I came home from the gym after a late afternoon workout and was absolutely ravenous -- that poor meatloaf didn't stand a chance. But today I was determined to cook something interesting (yet easy). Emeril to the rescue.

Paellaya
adapted from this recipe (although technically I used the one from the book, which is a bit different)

I'm too lazy to type out the recipe tonight (yes, even too lazy to copy and paste it ;-). I used pretty much the same ingredients as that recipe, but varied the quantities and preparation method. I made my own chicken stock for this (yay me!) and used chicken breasts rather than a whole chicken. The seafood consisted of the usual: jumbo prawns, green-lipped mussels, and lobster. I used my $50 chorizo in this, too -- it was his time. Rather than stirfry everything at the same time I did the different bits separately. And when I sauteed the chorizo, I added the rice to let it coat in the spicy, oily goodness. Once it all came together in the pot it finished quite quickly.

This turned out to be very tasty. (Plus, it made a huge amount of food, definitely enough to restock the freezer.) Oh, and the chorizo? Sooooo worth it...