Cooking with Tanka: Spicy Tanka Paella by Erik Wolf
Erik is also an experienced chef and enjoys making unique creations not only on the job but at home as well.
Spicy Tanka Paella
Ingredients
1 tablespoon olive oil
4 Tanka Bars Large Dice ( 2 Mild and 2 Spicy)
2 cups chopped onions
1 cup chopped red bell pepper
1 teaspoon red chili flakes
1/4 teaspoon (generous) saffron threads, crumbled
1/4 teaspoon hot Spanish paprika or hot Hungarian paprika
3 1/4 cups (or more) low-salt chicken broth, divided
1 1/2 cups arborio rice or medium-grain white rice
1 pound uncooked peeled deveined large shrimp
Clams, mussels, fish optional
Herbs for garnish
Preparation
Heat oil in heavy large skillet over medium-high heat. Add onions, and bell pepper, and saute until golden brown, about 8 minutes. Break pan with 1⁄2 cup white wine. Stir in saffron, chili pepper flakes, paprika, then 3 cups broth, and rice.
Bring to boil. Sprinkle with salt and pepper. Reduce heat to low, cover, and simmer until rice is almost tender, about 15 minutes. Nestle shrimp into rice, top with Tanka Bar, and drizzle with 1/4 cup (or more) broth to moisten.
Cover and cook until shrimp are just opaque in center, about 6 minutes. Season to taste with more salt and pepper.
