Pronouncing paella can seem intimidating, let alone cooking one. A traditional Valenciana paella has rabbit, chicken and snails. A delicacy when in Spain, a harder sell to my family for a weeknight dinner. I'm a firm believer that if you use high quality ingredients and do your research on how to best use them, then your meal will likely be delicious. This Americanized "Paella Mixta" is surprisingly quick and easy to make and was enjoyed by all at my house. Use the best ingredients you can find, prep them in advance, resist the urge to stir and Enjoy! (Recipe inspired by Saveur, June 25, 2014)

Paella Mixta Recipe

(SERVES 3-4)

Ingredients

30 cm paellera [traditional Spanish paella pan]

pinch saffron

3 cups stock, preferably homemade [I used turkey]

1/4 cup extra-virgin olive oil

1/2 lb chicken breast, cut into small pieces

1/4 lb Spanish chorizo, sliced

1/2 lb jumbo shrimp, peeled and deveined, tails left on

1 tsp smoked paprika

2 cloves garlic, minced

2 dried bay leaves

2 tomatoes, DOP San Marzano, crushed by hand

1 small onion, finely chopped

1 cup DOP Bomba rice

1/4 cup frozen peas

1/4 cup caramelized pepper strips

Sea salt and freshly ground black pepper, to taste

Infuse stock with saffron in a small pot over low heat. Heat oil in a paella pan over medium-high heat. Add chicken and chorizo and sear all sides for a few minutes. Quickly cook shrimp and remove to a plate. Add paprika, garlic, bay leaves, crushed tomatoes, and onions to the meat, stirring until it becomes a thick paste, 5 minutes. Add saffron-infused stock and bring to a boil over high heat. Season with salt and pepper.

Sprinkle rice evenly throughout the pan. Without stirring and over high heat, cook until the rice has absorbed most of the liquid, about 10 minutes. Reduce heat to low, add peas, peppers and shrimp. Cook, again without stirring, for another 5 minutes until all the liquid has been absorbed. Remove pan from heat, cover with aluminum foil, and let sit for 5 minutes before serving.

WINE PAIRING

Paul, from Tinto Fino, has suggested two wines that would pair well with Paella Mixta. www.tintofino.com

Estay Prieto Pricudo 2012, Spain $15.95

Rompesedas 2006, Spain. $19.95

Labour day is fast approaching. Nights are cooling off and kids will soon be back in school. Before having children, the return to school in September really only meant the return to heavy traffic across the GTA. Now I'm bracing myself for school lunch preparation. Containers filled with pasta always come home empty.

I recently came across a slim recipe booklet created for Unico Foods, written by my grandmother, Georgina 'Pasquale' Madott. My family will agree that my grandmother makes the absolute best sauce with meatballs. As kids we referred to it as liquid gold. Every so often we’d be the recipients of a special “meals on wheels deluxe” delivery. I've made some slight modifications to her recipe.

LIQUID GOLD (SAUCE & MEATBALLS) recipe

Meat balls:

½ lb ground beef or veal

½ lb ground pork

½ lb ground turkey

2 eggs, beaten

½ cup Panko breadcrumbs

1 sprig parsley, minced

½ tsp salt

¼ tsp pepper

4 tbsp grated Romano cheese

1 clove garlic, minced

Spaghetti Sauce:

¼ cup extra virgin olive oil

1 clove garlic

5oz tin tomato paste

28 oz tin San Marzano DOP tomatoes

2 cups water

1 tsp salt

pepper to taste

1 tsp basil

My grandmother always fried her meatballs. I find it easiest and quickest to shape mine using an ice cream scoop and then bake them in the oven on a baking sheet lined with foil. Spray the baking sheet and the meatballs after they’ve been formed on the tray, with oil. Bake them at 425 for about 15 minutes then brown them using top broil.

Meanwhile, heat the olive oil in a large heavy bottomed pot. Add the garlic and let it brown, then remove it. Fry the onions until they become translucent. Add the can of tomato paste and cook for about one minute. I only use whole San Marzano DOP tomatoes. A flavourful tomato requires little seasoning. Break up the tomatoes using a spoon. Add two cups of water and bring to a brisk boil for a few minutes. Reduce to a slow boil and add the meatballs from the oven. Cook the sauce partly covered for at least 2.5 hours. Enjoy!

-Christina Kalcevich

This is how we've always made meatballs in our family. Olivia Rose from the MyKingCook blog has done an in-depth review of the various ways that other people make their meatballs.

CLICK HERE to view her cooking tips