Serving Clovis, Portales and the Surrounding Communities
Serving Clovis, Portales and the Surrounding Communities
Information on making paella and using Paintstiks on quilt blocks will be the featured topics on “Creative Living” 9:30 p.m. Tuesday and noon Thursday. All times are Mountain.
Chef Johnny Vee (John Vollertsen) will demonstrate making paella, as well as discuss paella pans and give a brief history of how paella came about. He’ll also share some tips on having a successful and delicious product. He’s the owner of Las Cosas Cooking School in Santa Fe.
Laura Murray is a quilter, teacher and author, and she’s going to demonstrate using Paintstiks in a one, two and three layer design, along with curved borders, to create one-of-a-kind Exotica quilt blocks. Her business is Laura Murray Designs in Minneapolis, MN.
Information on needle felting and decorating cookies will be the featured topics on “Creative Living” noon Tuesday and 2 p.m. Saturday.
Debra Quartermain will share some history on needle felting and then show how to do this technique with wool on foam, which began a few years ago. It allows the creation of a variety of whimsical and fun designs from animals to foodstuffs. Her company is Debra Quartermain Design in Fredericton, NB Canada.
Julia Usher is a chef and cookbook author and makes decorated cookies look absolutely unreal – but they are definitely edible. She’s going to talk about different icings and show when to use each one as she does marbling and top coating on prepared cookies. Usher is from St. Louis, MO.
Chorizo, chicken and seafood paella
3 tablespoons olive oil
1 chicken, cut into 6-8 pieces
8 oz. pork loin, cut into 6-8 pieces
1 lb. Chorizo, sliced in 1/4 inch pieces
8 large shrimp, in the shell
2 red bell peppers, diced
2 medium onions, finely chopped
4 garlic cloves, finely chopped
4 Roma tomatoes, diced
1/4 cup Spanish sherry
1/2 teaspoon smoked paprika
Pinch of saffron
3 cups short grain Bomba or Calasparra rice
8 cups chicken stock
2 tablespoons parsley, finely chopped
Salt to taste
1/4 cup fresh or frozen peas
1 lb. black mussels, scrubbed and rinsed
Heat oil in a large (16"-18") paella pan set over medium heat. Sauté chicken pieces in oil until golden brown, remove from pan and set aside. Add the pork and chorizo and sauté in the same oil until crisp. Remove them and set aside. Sauté the shrimp for 3 minutes in the same oil, adding more if necessary, remove them from pan. Make the Sofrito: sauté onions in the same oil until onions soften slightly, and then add peppers and tomatoes, mix well. Allow mixture to simmer over low heat for 10 minutes. Make a well in the center of the pan and add Spanish sherry, smoked paprika and saffron. Add rice and stir to combine. Add 1 cup stock, bring to a boil then reduce heat and simmer for 10 minutes. Return the chicken, pork and sausages to the pan and then remainder of stock. Increase heat to medium-high and cook, without stirring, until rice starts to swell, about 15 minutes. Stir in parsley and check rice for salt and adjust. Nestle mussels into the rice and reduce heat to low. Continue cooking until the rice is done and the liquid has evaporated, about 15 minutes more. Gently stir in peas and nestle shrimp into rice. When paella is finished, let stand 5 minutes off the heat before serving. Serves 8-10.
“Creative Living” is produced and hosted by Sheryl Borden. The show is carried by more than 118 PBS stations. Contact her at:
