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food, drink, monkeys, and beats from the dairy air of mondovi, wisconsin, the streets of minneapolis, and the sands of bondi beach, australia
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AIM is pntyrdr1 Email Seppo: kris dot sipe at gmail dot com
EAT ME!!!
Beef Bourguignon
Bitchin' Baked Paella Risotto Magic Stuffed Salmon Chicken Wild Rice Soup Chili Prawn Penne 3 2 1 Spatchcock! Tomato Basil Fettuccine Chili Con Seppo Blueberry Boat Roast Marinated Buffalo Mozzerella Grilled Swordfish with Mango Salsa Miss. Highco's Creme Brulee
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 Sufjan Stevens - Come on Feel the Illinois
  The Hold Steady - Separation Sunday
 Nickel Creek - Why Should the Fire Die
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All You Wanna' Do is Ride Around...
...How Do We Dance while the World is Turning Bondi Bliss... Evian WTF Do You Think You Are?????? Beef Bourguignon New Recipe Tuesday! Mullet's Away! My Monkey is Grilled! More recovery time please! ... My Coco! They don't sell Root Beer here in Austr... I just got off the phone with Konky, who is visiti...
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Tuesday, June 08, 2004
Seppo's Bitchin' Baked Paella The first time I made Paella, it was for my going away party in good ol' Minnesota, about four years ago. My dad and I built a fire pit in the ground so we could do it in style, and even got a huge pan to do it up in. It turned out absolutely fantastic, but it led me to thinking... and my thoughts were something like: You know, this here provincial dish would be perfect to make when cooking for a large group of folks, and while it is supposed to be made outside, over a fire with vine leaves and such, I bet I could make it in the oven in a disposable aluminum roasting pan. Since this revelation, I think I have perfected the recipe. It have served at bachelor parties (even the strippers loved it), house parties, engagement parties, and so on, and it is always a hit. Special thanks to Gij, for her patience, as I know she has had a sleepless night waiting for New Recipe Tuesday. Ingredients: 1 Large Disposable Aluminum Roasting Pan 750 Grams Chicken Wings 750 Grams Chicken Thighs 500 Grams Peeled Tiger Prawns (Shrimpage) 500 Grams Chorizo Sausage 300 Grams Basamati rice 2 Red Capsicum (Peppers, Aussie Stizz, yo) 2 Green Capsicum 5 Cloves of Garlic 2 Red chilies 3 Medium Onions 3 Sprigs Fresh Rosemary 1 Bunch Sage 1 Bunch Coriander (Cilantro) 2 Tins of Italian Peeled Roma tomatoes 3 Tablespoons Tomato Paste 2 Tins of Canolli Beans 3 Cups Chicken Stock 1 Kilo Mussels About 7 strands of Saffron Salt and Pepper to Taste Start things off by setting your oven to 200 degrees Celsius. To start things off you need to brown off your sausage and chicken. First slice up your sausage in quarter inch pieces. Add them to a Saute pan and let the pieces brown up a bit, but not so much as to go stiff, you just want to get them started. Remove the sausages and set aside the pan hot, and start browning the chicken. Again, just to seal them up and give them some color, about a minute on each side. Set aside. Juliene (cut in strips) your capsicums and onions. Thinly slice or chop the garlic, remember to stay away from those ooey gooey presses... Seppo does not approve! As you are chopping, just chuck everything in your roasting pan. Add your rice, beans, tomatoes, paste and stock. Give the whole lot a bit of a stir. Add the Sausage and the chicken. Make sure they are somewhat immersed, or they may burn. Stick the whole thing in the oven, and let her cook for about an hour and fifteen. In the meantime, have a glass of wine and chop up your herbs. At this time, pull out your oven shelf and thrown in your seafood (prawns and mussels), and your chopped herbs. Give the whole thing a stir and shove it back in the oven. Check back every 15 minutes or so, to see if the rice is cooked. Once it is, nice and fluffy, but a tiny bit firm to the bite, you are ready to go, and it should look something like this: 
... Seppo 3:19 pm...
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