{"id":21180,"date":"2011-01-11T14:25:11","date_gmt":"2011-01-11T19:25:11","guid":{"rendered":"https:\/\/webcookingclasses.com\/?p=9792"},"modified":"2016-03-28T12:33:25","modified_gmt":"2016-03-28T16:33:25","slug":"quick-easy-dinners","status":"publish","type":"post","link":"https:\/\/webcookingclasses.com\/quick-easy-dinners\/","title":{"rendered":"Seafood Paella is a Quick Easy Dinner Made in One Pan"},"content":{"rendered":"

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\n\u201cWhat is a quick easy dinner I can make in one pan?\u201d<\/strong> is a question most often asked of me. While I know the expected answer is a recipe, they\u2019d be asking the wrong person for a recipe. I\u2019ve been urging people to \u201cBurn Your Recipes\u201d through my cooking dvd<\/a> for years now, motivating them to cook with basic cooking methods over written instructions, and Seafood Paella is no different.<\/p>\n

While aspiring chefs and home cooks love to ask me questions,<\/strong> some also tell me I talk too much. If you remember \u201cCooking Coarse\u201d, my original cooking video series on YouTube, you\u2019ll remember episodes that included much of my well-spoken philosophies that lasted 8 to 10 minutes sometimes. For those that love new methods of cooking without recipes, and don\u2019t want to hear me talk, I created the Food iPod.<\/p>\n

The shuffle function lands on Maroon 5 as I start to create my Seafood Paella in one pan.<\/strong> It\u2019s a basic saut\u00e9 method that will also call upon my knowledge of gelatinization of starches as well. That\u2019s to say how rice absorbs liquid and swells during cooking. This dish is a perfect quick easy dinner because we can accomplish both of these goals in the same pan.<\/p>\n

Once I\u2019m sure that the pan is hot<\/strong> by sprinkling a little water on it to evaporate, I\u2019ll add a small amount of olive oil, just enough to coat the bottom of the pan. The addition of dry rice, onions, peppers, garlic, shrimp, sausage, chicken, tomatoes, shrimp stock and tomato juice will all cook together at the same time.<\/p>\n

The advantage of this type of cooking<\/strong> is that you are cooking with steam<\/a> and moisture to cook delicate items. Often, a Seafood Paella can be ruined by high heat that makes the seafood rubbery and the vegetables limp. But, as the ingredients cook in a moist fashion, they also perspire liquids that are absorbed into the rice as the starches gelatinize. This gives a great consistent flavor throughout.<\/p>\n

The perfect seasoning for this Spanish staple is saffron.<\/strong> It\u2019s perfect because saffron threads must be steeped in liquid to best use their flavor. Nobody sprinkles saffron on a dish like salt. It\u2019s best macerated in the liquid over time. Plus, it IS the signature flavor of a great paella.<\/p>\n

Seafood Paella is a great example of a quick easy dinner that you can make in one pan.<\/strong> It needn\u2019t be made with seafood either. When you cook with basic cooking methods, you can use any ingredients you desire. This method is one worth repeating in your own home.<\/p>\n

What would you include if you were the first to invent Paella?<\/strong> Leave your comment below:<\/p>\n

Seafood Paella and many other quick easy dinners are yours with online cooking classes<\/a><\/p>","protected":false},"excerpt":{"rendered":"

Seafood Paella is a quick easy dinner made in one pan. It\u2019s even better with Maroon 5 on your Food iPod.<\/p>\n","protected":false},"author":23,"featured_media":23843,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_mi_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0},"categories":[41],"tags":[272,313,326],"yst_prominent_words":[],"acf":[],"_links":{"self":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/posts\/21180"}],"collection":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/users\/23"}],"replies":[{"embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/comments?post=21180"}],"version-history":[{"count":0,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/posts\/21180\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/media\/23843"}],"wp:attachment":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/media?parent=21180"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/categories?post=21180"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/tags?post=21180"},{"taxonomy":"yst_prominent_words","embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/yst_prominent_words?post=21180"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}