| Cooking time | 50 minutes |
| Monday |
|---|
| Tuesday |
|---|
| Wednesday |
|---|
| Thursday |
|---|
| Friday |
|---|
| Saturday |
|---|
| Sunday |
|---|
Wash, halve & remove pith & seeds from peppers. Placed prepped peppers along with chopped tomato in a blender with oil & pulse to puree. Season lightly with salt & pepper, set aside for rice.
... (Recipe available upon purchase)
Place blackberries, sugar & water in your saucepan, over medium heat. Cook (stirring occasionally) till the berries become soft & begin to break down, aprx 4-5 mins. Remove from heat & let cool.
... (Recipe available upon purchase)
In a saucepan with oil over medium heat, sweat onions, then add & gently toast rice (1 min). Mix in the garlic & carefully saute for 1 min (do not brown). (Pro Tip: If using powder saffron or cayenne add now.)
... (Recipe available upon purchase)
To assemble: heat paella pan (large rondeau/skillet) or bakeable serving vessel & add rice mixture & remaining saffron threads. Arrange shellfish on top of rice. Cover & seal with foil, bake at 450F degrees in a preheated oven for aprx 8 mins or until clams all open.
... (Recipe available upon purchase)
