Paella

The ultimate one-pot dish has to be paella. Rice, onions, red peppers, sausage, chicken and shrimp. All infused with the prized saffron, the queen of spices.

Paella, Valencians' national dish, originated in the country outside the city. It was the farmers who were the first to make this dish over an open fire in a flat pan. The main ingredient, of course, is rice. With many variations throughout Spain, you are sure to find something you enjoy in this dish. Perhaps, you like the rabbit, chicken, mussels or shrimp.

The best part of paella is the sharing. The prepared dish is always placed in the middle of dining table and eaten straight from the pan with a wooden spoon. Comer!

March 27th is National Spanish Paella Day

Blueberry Popovers

What could be better than a popover, with its crisp golden shell and airy middle? A blueberry popover! I typically make savory versions of popovers with cheese or herbs. So, when I saw a blueberry popover recipe I decided to give it a try.

The blueberry popovers did not rise as high as original popovers. Perhaps it was due to the weight of the blueberries. I used one cup of fresh berries. The blueberries were soft, sweet and tart. Dried berries may solve the weight problem, but I am not sure they would be soft and sweet. A future test is worth a try. For now, I will enjoy my fresh blueberry popovers with a ice cold glass of milk.

March 10 is Blueberry Popover Day

Blueberry Popovers

1 cup milk
1/2 tsp vanilla extract
2 tbsp melted butter
1/4 tsp salt
1/4 cup sugar
1 cup flour
2 eggs
1/4 tsp ground cinnamon
1 cup fresh blueberries

Preheat oven to 450. Mix milk, extract, butter, salt and sugar in large bowl. Stir in flour. Add eggs until just combined. Add cinnamon and blueberries. Spray popover tin with cooking spray. Divide batter evenly into the tin. Bake for 15 minutes. Reduce the oven temperature to 350 and bake for 15 minutes longer. Enjoy.