Welcome back to “Variation on an Egg” Video series, where I post every Saturday on different egg videos from around the world and at home. Today we made Shakshuka not to be confused with Shakabuku that is if your Japanese or a Nichiren Buddhist. 😂 LOL !!
Shakshuka is a popular Middle Eastern and North African dish that may date back all the way to the Ottoman Empire. You’ll find it in Libya and Tunisia, and it’s become a staple dish in Israel. If you’ve ever had Italian “eggs in purgatory” or Turkish menemen, the dishes are all quite similar.
If you would like to learn how to cook like a Badass Chef or just learn some Basics of Culinary cuisine like how to make Sauces, Soups, Knife skills and how to impress your lover or friends, feel free to DM me.
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Spanish meatballs, can be eaten with other tapas or as a main course. The meatballs are made with finely julienned carrots on insid that gives it a gourmet touch. It is served with a delicate saffron Tomato sauce, this is definitely for the more sophisticated palette.
Ingredients
For the meatballs
500g/1lb 2oz minced beef or pork (or a mixture of both)
½ onion, finely chopped
1 garlic clove, chopped
2 tbsp dried parsley
3-4 tbsp fresh white breadcrumbs
1 free-range egg, beaten
plain flour, for coating
2-3 tbsp olive oil
For the sauce
2 carrots, quartered into batons, thinly sliced
½ onion, finely chopped
3 garlic cloves, chopped
2 tbsp dried parsley
1 tbsp paprika
generous pinch saffron
salt
Directions
For the meatballs, Put the minced meat in a bowl with the onion, garlic, parsley and breadcrumbs. Mix with your hands until well combined, add the beaten egg and mix until well combined. Shape the mixture into small meatballs.
Sprinkle some plain flour onto a plate, and roll the meatballs in the flour to coat lightly.
Heat one tablespoon of the olive oil in a frying pan and add a few meatballs to the pan. Fry gently, turning frequently, until golden-brown on all sides. Remove from the pan and set aside to drain on kitchen paper. Repeat with the remaining meatballs, cooking them in batches until they are all cooked. Top up the oil as needed during the cooking process.
Once the meatballs are cooked, make the sauce. In the same pan as the meatballs were cooked in, fry the carrots, onions and garlic over a medium heat until the onions are soft and lightly coloured. Add the parsley, paprika and saffron, and pour in 300ml/½pt water. Bring to the boil, simmer for 2-3 minutes to thicken, season with salt to taste, and then add the meatballs to the pan. Simmer for 10 minutes to warm through before serving.
PAELLA VALENCIANA- By Chef Sabrina Rongstad de Bravo
Paella Valenciana with Seafood, Chorizo and Saffron
I am very happy to announce that I am getting myself out there with Sabrina’s Latin Kitchen. I taught Authentic Paella Valenciana class on March 28th at Whole Foods, Third and Fairfax location . This was the first class in a Culinary Series, Taste of Spain, there will be more classes to follow. So Watch this space !
Here are some of the highlights of that class, it was a lot of fun with a lot of student interaction and many people asking a lot of questions. I gave everyone a chance to look at saffron and to smell it. I called in for class participation and we had a few enthusiastic volunteers.
Cathy Quein Helping out and getting a whiff of the saffron
I highly recommend using Bomba rice as this is rice dish, Bomba Rice or Short Grain rice absorbs the flavor of the liquid better than most rices since it absorbs three times the amount of liquid. Paella has a long history that originated in the country side in Spain with the peasant people of Spain, just like Flamenco dance, later both of these iconic art forms became modernized and popularized by the masses, but if you look deeper they started with the common ordinary people. Flamenco with the outcast gypsies and Paella with the peasants.
The Taste of Spain Class watching the Paella simmering slowly.
For me, I was introduced to Paella from my Cuban boyfriend’s Mother. Later, at celebrations and family get togethers we would often dine at El Cid in Los Angeles, there Paella isn’t the best, but it was my Mother’s attempt to introduce us to Spanish culture, the Flamenco there is phenomenal, and I highly recommend going there with your friends. I often taking my Spanish students there. Here is an authentic Paella Valenciana dish, it’s really fun to make but you will need some patience because there are a lot of steps, but once you do it 2-3 times, you should be able to do it with your eyes closed and then make your own Paella. After all, Paella is made with whatever is in your house, and it’s common Arabic-myth that Paella was made with baqiyah, ( Arabic Script ) which means left overs.
Whatever you do, don’t skimp on the saffron or the rice. If you can’t afford Bomba rice, use Short grain rice ( also highly absorbent), and if you can’t find Short Grain Rice, use Long Grain. Remember to add salt to the saffron infusion but do it in 1/4 teaspoon increments.
An Authentic Paella Recipe made in about 1 and half hours. The process of making Paella is enjoyable : Rice, Saffron, Chicken, Pork, Shrimp, Mussels, Haricort Verts and Peas, garnished with Piquillo peppers and lemon. A delight to the senses and the spirit ! Ole !
Paella is a great dish for parties, big or small and it’s fun to make with a group of people. Sangria makes a great accompaniment. Both taste better the next day ! See for yourself !
Sabrina's Latin Kitchen 