Main Dishes

Hearty Vegetable Lentil Stew with Goda Masala

If you want to curl up on a cool fall day with a nice hearty lentil stew, this dish is for you. During my pregnancy with my daughter, I craved Indian Food. My friend Melanie and I always used to eat Indian Food, but since she moved to Kansas City, I haven’t had anyone to go with me. So I decided to head to a local Indian market by my home in order to find some delicious spices. I always used to order Tikka Masala at a restaurant, but I decided to switch things up and purchase a goda masala spice blend instead. It’s a spice often used in Maharashtrian cuisine, the third largest state in India located in the west. If you would like to make your own goda masala spice, you can find a recipe here. Maybe one day I will learn to make an authentic Maharashtrian dish with the goda masala spice.

While I was at the Indian market, I also picked up 24 Mantra Organic Mixed Lentils / Pancharatna Dal. They are a mix of mung bean split, black gram split, lentils hulled split, pigeon pea hulled and chickpea hulled split. Supposedly they are easy to digest and do not require soaking. However, I do have a very sensitive stomach and didn’t want to risk the upset. In case you are a newbie to making lentils, here’s what I did to successfully avoid tummy troubles. First, I boiled water. Then, I poured the legumes into a pot and covered them with a few centimeters of the boiled water, the warm water helps break down indigestible starches. I added 4 tablespoons of apple cider vinegar (2 tablespoons for each 1 cup legumes). You can also add another acid such as lemon juice. I soaked them for 8 to 12 hours, drained them, rinsed them again, and returned them to a clean pot. I went here online and read about what to do with lentils and followed the instructions.

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Goda Masala Lentils

  • Servings: ~8
  • Difficulty: easy
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This Hearty Vegetable Lentil Stew with Goda Masala is in a creamy coconut tomato sauce; it's delicious and naturally gluten-free and vegan with cauliflower, green beans, peas and flavorful spices such as cumin, turmeric, and curry.


Credit: My Real Dish

Ingredients

  • 2 cups lentils (I used 24 mantra organic mixed lentils
  • 1 onion
  • 2 tablespoons (~7 cloves) garlic 
  • 1 can tomato sauce
  • 1 can coconut milk (I used Thai Kitchen)
  • 3 tablespoons Goda Masala
  • 15 grinds of pepper (or pepper to taste)
  • 2 teaspoons (or salt to taste)
  • 2 bay leaves
  • 2 cinnamon sticks
  • 1 ½ teaspoon cumin
  • ½ teaspoon turmeric
  • ½ cayenne
  • 1 teaspoon yellow curry
  • optional: fresh cilantro for serving
  • English peas (10 oz / 1.25 cups)
  • green beans (12 oz / 1.5 cups)
  • cauliflower (12 oz / 1.5 cups)


Directions

  1. See tips above about preparing the lentils. If you don’t soak the lentils, this dish is an easy dump in the crockpot meal with little prep!
  2. Chop the onion and mince the garlic.
  3. Add all of the ingredients (except the peas, cauliflower, and green beans) to the crockpot and cook on low for 6 hours.
  4. Remove bay leaves.
  5. Heat a 3 inches water in a large pot to boil. Once the water boils, put in cauliflower, peas and green beans in a steam insert into the pan and cook for 5 minutes.
  6. Gently fold in the vegetables into the lentil dish.
  7. Optional: top with cilantro when served.

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Pineapple Jackfruit Tacos With Pineapple Lime Slaw

This is the second recipe in my jackfruit series. You can read the first recipe, BBQ Peach Jackfruit with Chipotle Avocado Slaw, here. I’ve been having so much fun working with this new “meat-like” texture! And, who doesn’t love tacos?! I’m a sucker for spicy sweet dishes. Bonus: I bought all of these ingredients for this dish at Trader Joe’s! Love that grocery store!

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jackfruit tacos

Pineapple Jackfruit Tacos with Pineapple Lime Slaw

  • Servings: ~6 searchings
  • Difficulty: easy
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Spicy and sweet pineapple jackfruit tacos is an easy healthy vegan meal, and topped with a pineapple lime slaw adds a creamy sweet twist. All ingredients can be found at Trader Joe's.


Credit: My Real Dish

Tips: Before cooking the jackfruit you have to prepare it by draining, rinsing, and coring it. (1) Don’t open the can all the way. Instead, leave the can partially attached in order to drain out the brine, fill water into the can, empty the water, and then repeat the rinsing process again. (2) Cutting the core off of the jackfruit pieces is very similar to cutting the core off of a piece of pineapple. Look for the similar texture.

Ingredients

Pineapple Jackfruit Tacos

  • 2 cans jackfruit
  • 1- 20 oz can of pineapple
  • 1/2 – 1 tablespoon taco seasoning depending on your spice preference (I used Trader Joe’s)
  • 1/2 red onion
  • 1 clove garlic
  • 2 tablespoons lime juice (juice from 1 lime)
  • 2 tablespoons agave syrup
  • 2 tablespoons olive oil

Pineapple Lime Slaw

  • 1/4 cup pineapple juice (from the can of pineapple)
  • 2 tablespoons lime juice (juice from 1 lime)
  • 1/4 cup vegan mayo
  • 1 tablespoon agave
  • 9 oz bag cole slaw (I used Trader Joe’s Shredded Green and Red Cabbage with Orange Carrots)
  • Salt and pepper to taste

For Serving

  • Corn tortillas


Directions

  1. Prepare the jackfruit. See tips above for draining, rinsing, and coring.
  2. Slice the red onion, and mince the garlic.
  3. Coat the jackfruit in taco seasoning in a bowl.
  4. Drain the pineapple juice into a separate measuring cup, keeping the juice for the slaw.
  5. Heat olive oil on medium high.
  6. Add red onion, garlic, and sautée 1 minute.
  7. Add the jackfruit to the pan and sauté for 3 minutes.
  8. Add lime juice, pineapple, and agave syrup.
  9. Turn heat to low and cover, and simmer for 30 minutes.
  10. Prepare the slaw.
  11. Coat the slaw mix with vegan mayo and mix in the remaining ingredients. Add salt and pepper to taste.
  12. Serve the jackfruit tacos on a corn tortilla with the slaw on top.

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BBQ Peach Jackfruit With Chipotle Avocado Slaw

Jackfruit arrived at Trader Joe’s, and I have been having a blast playing around with it! This is my first recipe in a Jack Fruit Series! Everyone has been talking about the health benefits of this fat-free food that is packed with vitamins, high in fiber and very filling! You can read all about jackfruits and their health benefits here.

This is what I’ve learned about preparing jackfruit. First, don’t open the can all the way. Instead, leave it partially connected in order to drain the brine, fill water into the can, empty the water, and then repeat the rinsing process. Then, you remove the core from the jackfruit pieces. It is very similar to cutting the core off of a piece of pineapple.

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This was my first attempt at making “pulled pork” jackfruit sliders. Peaches are in season, and I’ve been eating them in salads, smoothies, and marinades. So I decided to give a nice twist to a traditional barbecue recipe. Jackfruit takes on the flavor of what you serve it with, so good sauces are important. I’ve been very busy lately; I didn’t have time to make the sauce from scratch, so I used Wildtree. Wildtree has yummy organic gluten-free sauces and spices. I actually downloaded an app to my phone that allows me to filter recipes by my desires: gluten-free and vegan. It’s really neat! You can also order the products here.

First, put BBQ rub on jackfruit. Stir to coat. Add to slow cooker or large sauté pan.

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Purée a peach in the Vitamix or high-powered blender along with 1 tablespoon agave syrup. Add it to jackfruit.

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Add 1/4 cup BBQ sauce and let cook in the slow cooker on low for 2.5 hours or 30 minutes on the pan on the stove on medium-low.

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After it is cooked, add the remaining 1/4 cup of additional BBQ sauce.

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While it’s cooking, prepare the Chipotle Avocado Slaw. Add the chipotle vegan mayo (I used Just Mayo Chipotle), avocado, apple cider vinegar in the Vitamix or blender.

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Mix avocado/mayo sauce with the slaw and toss to coat, and add salt and pepper to taste.

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It is hard to find gluten-free vegan buns. I used these Schar Multigrain Ciabatta.IMG_8821.JPG

Top the Peach BBQ Jackfruit sliders with Chipotle Avocado Slaw and serve.

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peach mango jackfruit pulled pork

BBQ Peach Jackfruit with Chipotle Avocado Slaw

  • Servings: ~6 searchings
  • Difficulty: easy
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This chipotle avocado slaw with peach barbecue pulled jackfruit is an easy healthy vegan meal. It features Wildtree Golden BBQ Sauce and Gourmet Sea Salt: BBQ, but offers alternative options.


Credit: My Real Dish

Tips: Before cooking the jackfruit you have to prepare it by draining, rinsing, and coring it. (1) Don’t open the can all the way. Instead, leave the can partially connected in order to drain out the brine, fill water into the can, empty the water, and then repeat the rinsing process again. (2) Cutting the core off of the jackfruit pieces is very similar to cutting the core off of a piece of pineapple. Look for the similar texture.

Ingredients

BBQ Peach Pulled Jackfruit

  • 2 – 20 oz cans jackfruit
  • 1 fresh peach (or 3/4 cup frozen peaches)
  • 1 tablespoon agave syrup
  • 2 teaspoons Wildtree Gourmet Sea Salt: BBQ or if you don’t have Wildtree out of the US – it won’t be the same, but you can try 1/2 teaspoon Sea Salt, 1/4 Dried Onion, 1/4 Cayenne Pepper, 1/4 Black Pepper, 1/4 Ground Mustard, and 1/4 dry Vinegar Powder. 
  • 1/2 cup Gluten Free BBQ Sauce –  I used Wildtree Golden BBQ sauce (use 1/4 cup to cook and add 1/4 after it’s cooked and before serving). 

***You can order the Wildtree Products here.

Chipotle Avocado Slaw

  • 1/2 cup chipotle vegan mayo (I used Just Mayo Chipotle)
  • 1 ripe avocado
  • 2 tablespoons apple cider vinegar
  • Salt and pepper to taste
  • 9 oz bag cole slaw  (I used Trader Joe’s Shredded Green and Red Cabbage with Orange Carrots)

For Serving

  • 4 – 6 Gluten-free Vegan rolls.


Directions

  1. Prepare your jackfruit. See tips above for draining, rinsing, and coring.
  2. Add jackfruit to the slower cooker or large sauté pan on the stove.
  3. Add Wildtree Gourmet Sea Salt: BBQ or the blend in the ingredients on the jackfruit. Stir to coat.
  4. Purré a peach in the Vitamix or high-powered blender along with 1 tablespoon agave syrup. Add peach sauce to jackfruit in a slow cooker or large pot on the stove.
  5. Add 1/4 cup BBQ sauce and let cook on slow for 2.5 hours or 30 minutes on medium low the pan on the stove stirring and adding more sauce as needed.
  6. After it is cooked, add 1/4 cup of additional BBQ sauce.
  7. Prepare your slaw. Put the chipotle vegan mayo, avocado, apple cider vinegar in the Vitamix or high-powered blender.
  8. Incorporate the avocado mixture with the slaw, and add salt and pepper to taste.
  9. Make your sandwich sliders.

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What is your favorite BBQ sauce or BBQ rub?

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Zucchini & Summer Squash Pasta Salad

This summer we’ve been grilling with friends a lot. Since I haven’t been eating meat, I’ve been experimenting with veggie dishes to bring to parties. I’ve been loving tons of fresh zucchini, summer squash, and tomatoes. Look how pretty it looks!

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This vegan gluten-free dish is sure to be a hit with any group! It also is a great way to use fresh veggies from your garden or a local farmer’s market!

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Zuchinni Pasta Salad

Zucchini & Summer Squash Pasta Salad

  • Servings: 15
  • Difficulty: easy
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This gluten-free and vegan pasta dish is easy, quick, and loaded with veggies and chickpeas for protein.

Tips: (1) Feel free to substitute fresh, dried, or even young living essential oils in the recipe. I’ve provided the options. I talk about my dish with essential oils here in this veggie pasta sauce post. I’m available to help you use them in and out of the kitchen. You can order them here(2) Never overcook gluten-free noodles because it makes them mushy. Add a little olive oil to the water with gluten-free noodles (this keeps them from sticking), stir them, and boil them for the minimum time recommended. With this recipe strain them, and rinse them with cold water.

Ingredients

  • 1 zucchini 
  • 1 summer squash
  • 1 large sweet yellow onion
  • 3 tablespoons minced garlic
  • parsley (1 tablespoon dried or 3 tablespoons fresh)
  • basil (1 tablespoon dried, or 3 tablespoons fresh, or 6 tiny drops of Basil Young Living Essential Oil)
  • oregano (2 tablespoons dried, 6 tablespoons fresh, 12 tiny drops of Oregano Young Living Essential Oil)
  • 1 can chickpeas (drained and rinsed)
  • 8 oz chopped mushrooms
  • 1 cup cherry tomatoes (I used cherry heirloom tomatoes)
  • 1 bell pepper (I used orange to add color)
  • 1 teaspoon real salt
  • 5 grinds on pepper grinder
  • 1/2 cup red wine vinegar
  • 1/2 cup olive oil + 3 tablespoons
  • 1 bag gluten-free noodles (I used a spiral quinoa noodle because they are more firm)

Directions

  1. Start a pot of water to boil on the stove with a little salt for your noodles. Be prepared to start the noodles when the water is ready.
  2. Wash vegetables (I used Thieves Fruit and Veggie Spray).
  3. Slice zucchini, summer squash, tomatoes, and mushrooms. Chop bell pepper and fresh herbs (if desired). Mince garlic and onion.
  4. Heat 3 tablespoons of olive oil in a large pan.
  5. Sauté bell pepper, zucchini, summer squash, garlic, and onion for ~3 minutes.
  6. Drain and rinse your chickpeas
  7. Add mushrooms and herbs, salt, and pepper. Continue to sauté for ~3 more minutes until veggies are almost tender.
  8. Add chickpeas and tomatoes to the pot, along with 1/2 cup olive oil, and red wine vinegar. Sauté for 1 minute more.
  9. Stir in the cooked gluten-free noodles.
  10. Serve cold.

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I brought it to a BBQ.IMG_8135.JPG

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Asparagus and Artichoke Tofu Scramble (Vegan & Gluten-Free)

Every time that I ate eggs, my gut would be distended. I heard of tofu scrambles, when I discovered my high sensitivity to eggs, but they never really appealed to me. I loved omelets, and nothing can replace the flavor of an egg. However, since starting a plant-based vegan diet a month ago, I have been making a different tofu scramble every weekend. It switches up my morning smoothie routine; you can see my smoothies if you follow me on instagram @myrealdish. So, I’ll be doing a series on tofu scrambles, and this is the 1st dish in the series. This Asparagus and Artichoke Scramble is a favorite for not only breakfast, but also dinner! I love easy ways to add veggies into my morning meals, and this gluten-free, dairy-free and vegan dish is easy and packed with flavor! It’s a win for everyone!

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  • Servings: 2-3
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This vegan and gluten-free tofu scramble has asparagus, artichokes, sun-dried tomatoes, spinach, and shallots.


Credit: Country Living

Tips: (1) Snap the ends of the asparagus with two hands, and where the natural break occurs is how you know which part of the stalk needs to be discarded. (2) Drain the tofu before using it. (3) Extra firm tofu works best if you want chunks like a stir-fry, but the softer tofu, creates more of a soft scrambled egg consistency.However, the softer tofu has a tendency to stick to the pan, requires more oil, and is more wet.

Asparagus Tofu Scramble

Ingredients

  • 1 can (8.5 oz) of whole artichoke hearts
  • 12 oz asparagus
  • 2 large tablespoons of sun-dried tomatoes
  • 14 oz organic tofu
  • 1 – 2 large cups of spinach
  • 1 shallot (chopped)
  • 3 tablespoons olive oil
  • salt and pepper to taste


Directions

  1. Prepare your vegetables: break the asparagus in ~3 or 4 parts discarding the ends, chop the shallot,  and slice the whole artichokes in half.
  2. Heat a large skillet to medium-high heat, with 3 tablespoons of olive oil.
  3. Sauté the shallots and asparagus first for ~4 minutes.
  4. Drain the tofu, and slice it into chunks
  5. Add the tofu, spinach, artichokes, and sun-dried tomatoes.
  6. Continue to sauté for ~4 more minutes or until you see the asparagus is crispy-tender, but not mushy. Add a little extra olive oil as needed to the pan.
  7. Serve and enjoy!


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What are your favorite vegetables to mix with tofu?

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Blood Orange Scallops

Sometimes a lack of food in the house is the biggest blessing, because it causes me to be creative! I’m so glad that I hadn’t been to the store all week, because the result was this sweet blood orange sauce with a hint of spice from the cumin and paprika. IMG_1218

Scallops

  • 12 oz of large scallops thawed (I bought Wild Caught from Costco)
  • ½ teaspoon cumin
  • 5 twists pepper
  • Redmond Real Salt

Sautéed Green Peppers

  • ½ cup blood orange
  • 2 bell peppers (I used green for color contrast)
  • 2 very small shallots
  • 3 cloves garlic
  • 1 teaspoon honey (raw local preferred)
  • 2 tablespoons avocado oil

Blood Orange Sauce

  • 1/2 cup blood orange
  • ½ teaspoon paprika
  • ½ teaspoon cumin

Rice
1 cup prepared rice

Directions

  1. Prepare your rice. I used an organic short grain brown rice.
  2. Chop peppers, shallots, and smash the garlic with the flat part of your knife and mince – set aside.
  3. Dry scallops with paper towel over a plate.IMG_1220.JPG
  4. Remove towel. IMG_1225.JPG
  5. Season scallops with 1/2 teaspoon cumin, 5 twists pepper, and lightly spread the real salt. Set aside.IMG_1228.JPG
  6. Juice 1 cup of blood oranges (I used 5 blood oranges) into a measuring cup and scoop out the seeds with a spoon.IMG_1220
  7. Prepare your sauce by putting 1/2 cup of the blood orange juice, 1/2 teaspoon paprika, and 1/2 teaspoon of the cumin into a small sauce pan.
  8. Turn it on medium heat. Once it starts to slightly bubble, turn it to low, and let it simmer.IMG_1222.jpg
  9. Take the remaining ½ cup of the blood orange juice, and heat on medium high heat in a large skillet.
  10. Add peppers, shallots, and garlic. Sauté until the peppers until they almost absorb all of the blood orange juice. Add 2 tablespoons of avocado oil and start to scrape the blood orange juice from the pan and continue to sauté the peppers.  IMG_1221.JPG
  11. Add 1 teaspoon of honey to the peppers and continue to sauté until tender, but not mushy, for ~4 – 7 minutes.
  12. Heat another skillet to medium high heat. I have a Calphalon Unison Nonstick 12-Inch Round Grill Pan that I love. Spray it with olive oil spray, then sear them for 2 minutes on each side until they are crusty. You can also heat a large cast-iron skillet over high heat until smoking. Add avocado oil to skillet and sear scallops, about 1 to 2 minutes per side, until they develop a golden-brown crust and are just cooked through.IMG_1229.JPG
  13. First plate the brown rice, layer the green peppers, scallops and top with the blood orange sauce.blood orange scallops cover.jpg

 

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Spanish Paella

paella coverAs a Spanish teacher, I have traveled to Spain and eaten paella in every city that I visited. It is very hard to find fresh clams in St. Louis, but it is easy to find frozen wild caught langostinos, shrimp, and scallops, thanks to Costco. So, I went with the seafood that was available. Since I had langostinos, I thought of ingredients that would taste good with them, so that is why I added the non-traditional fennel  and roasted bell peppers ingredients. This dish is LOADED with seafood and meats, feel free to use what you have available in your freezer or at your local market. Also, it is a HUGE dish that serves 12. You can always 1/2 the recipe to meet your serving size.

The highlight of my shopping trip for this paella was finding this Kitchen Basics brand of broth. It is the ONLY brand that I have ever found that is both MSG and gluten-free! Previously, all stock that I have found has MSG – even if it is gluten-free. It was on sale at Dierberg’s for 2 for $6.

I also looked for gluten, nitrate,  and casein-free meats. Since I couldn’t find traditional Spanish sausage, I went with Bilinki’s Andouille Chicken Sausage and Volpi Traditional Prosciutto. Both are pre-cooked. If your meats aren’t pre-cooked, then you will need to sauté them with a little olive oil in a pan about 10 minutes before the dish is done, and then  incorporate them into the paella.img_0805

IMG_1367HINTS:

  1. You will also need to thaw your meats and seafood  before preparing.
  2. The rice you choose will impact your cook-time. I used Lundberg Organic Brown Short Grain Rice and the cook time is 45 minutes for this rice. You want a short grain, or Bomba Rice. In my opinion, the 45 minute cook time allowed the flavors to set in the paella.
  3. You can use a mortar prestle in order to grind your saffron with a little salt before adding it to the paella; it will give your dish a brighter yellow color and infuse a stronger flavor. This is of course optional.

Ingredients

Herb sauce

  • 2 cups parsley
  • 1 cup lemon juice (~ 4 juiced lemons)
  • 2 tablespoons olive oil
  • 3 garlic cloves chopped

Chicken Thighs 

  • Prepare 6 chicken thighs ( I bought organic 3 pack from Costco and used 2 packs).
  • Juice of 1 lemon
  • Redmond Real Salt & 6 twists on the pepper grinder
  • 2 minced garlic cloves
  • 2 tablespoons olive oil 

Paella

  • 3 – 32 oz containers of chicken broth
  • 8 garlic cloves (small)
  • 2 small onions
  • 6 oz prosciutto
  • 6 oz Sspanish sausage sliced into ¼ slices (I actually used Chicken )
  • 1 fennel bulb
  • 1 red bell pepper
  • 1 cup roasted bell peppers
  • 1 can diced tomatoes
  • 1 teaspoon Redmond Real Salt
  • 1 teaspoon saffron springs (I got mine at Costco)
  • 1 teaspoon paprika
  • 1 lb langostinos (wild caught preferred, thawed)
  • 1 lbs baby shrimp  (wild caught preferred, thawed)
  • 8 mussels
  • 10 large jumbo shrimp (to place on top & decorate the dish)
  • 1/16 cup lemon juice
  • 4 1/2 tablespoons olive oil
  • 4 cups short grain rice (I used Lundberg Organic Brown Short Grain Rice)
  • 1 cup frozen peas

Directions

  1. Thaw your meats and seafood. (See hints)
  2. Peel and smash 12 garlic cloves.
  3. Mince 2 of the garlic cloves.
  4. Put chicken thighs in slow cooker  or baking dish and bake them on low heat in your oven.
  5. Sprinkle chicken with Redmond Real Salt & 6 twists on the pepper grinder. Squeeze the juice of 1 lemon on, sprinkle 2 cloves minced garlic, and drizzle 2 tablespoons olive oil over chicken.IMG_1366.JPG
  6. Cook on high for 2 hours (this can be done in advance the night before on low for 4 hours or in the morning the day you will be cooking the dish).
  7. While chicken cooks, continue preparing the paella. Juice 1 ⅛ cups lemon juice into a liquid measuring cup. 
  8. Chop parsley & 3 cloves garlic in order to prepare the herb sauce. Then combine parsley, 3 garlic cloves, 1 cup lemon juice and 2 tablespoons olive oil into a small mixing bowl and set aside. Save the last 1/16 cup of lemon juice for pouring over the paella when it is done.IMG_1369.JPG
  9. Continue chopping 8 garlic cloves, onions, fennel, and red bell pepper. Put into a medium mixing bowl with 1 teaspoon paprika and set aside.IMG_1368.JPG
  10. Chop roasted bell peppers and set aside in a measuring cup.
  11. Slice sausage into ½ inch slices, and prosciutto (both of my selections were pre-cooked).
  12. Heat 2 ½ tablespoons olive oil over medium-high heat in a very large pan.
  13. Sauté chopped vegetables in the pan for 5 minutes. Add 1 can of diced tomatoes and 1 teaspoon Redmond’s Real Salt and continue to sauté for 3 minutes. IMG_1371.JPG
  14. Add rice to vegetable mixture and sauté until mixed well.IMG_1374.JPG
  15. Add herb sauce, chicken broth, and saffron. Bring to a low boil for 10 minutes. Stirring every couple of minutes.IMG_1376.JPG
  16. Add sausage and prosciutto to a rice mixture, and cover for 30 minutes. Stirring a couple of times.IMG_1381.JPG
  17. In 20 minutes, 10 minutes before the rice mixture is ready, heat 1 tablespoon of olive oil in a frying pan. Sauté mini shrimp and langostinos for 2 minutes. Remove into a bowl.
  18. Heat 1 tablespoon of olive oil over medium-high heat in the pan. Sear large scallops for 1.5 minutes per side.
  19. Add the mussels, shrimp, langostinos, jumbo shrimp, and scallops to the large pot. Along with 1 cup peas (optional).
  20. Remove chicken from crockpot when finished, slice it, and add it to the paella.IMG_1380.JPG
  21. Simmer on low until the rice is cooked and broth is absorbed. FYI your pot will be FULL. You will need to carefully stir the mixture as your rice continues to soak up the broth.IMG_1386.JPG
  22. When the rice is done, pour 1/16 cup of lemon juice over the paella and gently turn it so that it doesn’t spill.
  23. When it is finished, you can place a couple of paper towels on top for ~15 minutes until you are ready to eat it. Or, if you have a stainless steel pan, you can put it in the oven on 200, and let it stay warm there until you are ready to eat.IMG_1388
  24. Plate and serve! I placed the jumbo shrimp and the mussels on top before serving. IMG_1394susanellenlogoweb

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