I can’t hear, see or eat paella without thinking about All in the Family – which most of you will not remember, because it was before our time. At least it was definitely before my time. But as it happens with being raised in a TV Land watching family – Archie Bunker was a staple in our household and Edith the pillar to which the Bunker household rotated. Bless Ediths heart and her paella making – always making too much, and always eliciting the “Awwwrrchiiee, What am I gonna do with awwlll this Paella?!?” And now I’m thinking the same. Seriously, I’ll be eating this for days. Not like it’s a bad thing – paella is amazing. And not at all time consuming.
Best of all, this paella includes sustainable wild-caught shrimp.
Have you ever looked at your seafood labels to see where they come from? Is you salmon ‘Atlantic’? Are you shrimp ‘wild-caught’? Terms like these matter and it’s not just to make yourself feel better. Sustainable fishing practices matter a great deal, not just to the immediate quality of the seafood you eat, but also to making sure that quality will last not just for our days, but those of our future, leaving behind healthy fishing grounds, water that clear and devoid of impurities that will diminish the well being of the fish and critters that reside in the water, but ensuring that our consumption can remain safe and enjoyable for years to come.
The bloggers highlighted in the Sustainable Seafood Blog Project are here to share our views on sustainably caught seafood and helping open others eyes to being a conscious, and well-educated seafood consumer.
As a lifelong western Washington native, I realize what a unique position we are in to get our hands on the very best quality, straight from the water near our own homes. Living here puts us right into the center of the sustainable seafood movement and we are all the keenly aware of the cause and effects of the good and the bad fishing practices that occur. And we have a penchant for seafood that dwarfs that of our previous generation – but ensuring the fishing grounds are not permanently damaged means conscious, and ethical fishing and the consumer being aware and educated so they can effect positive change. So please join me and these other fantastic bloggers in learning more about sustainable fishing and ethical eating.
Join the Sustainable Seafood Blog Project participants and their delicious sustainable seafood recipes.
30 Minutes Shrimp Skillet Paella
¼ cup Olive Oil
4 cloves Garlic, minced
1 ½ cup Arborio Rice
4 ounces Pepperoni, chopped
¼ cup White Wine
1 ½ cup Beef or Chicken broth
1 14.5 ounce can Diced Tomatoes, drained
1 pound Large shrimp, peeled and deveined.
1 cup Frozen Peas
Salt and Pepper
¼-½ tsp Ground Red Pepper
In a large skillet, heat oil and garlic over medium heat and stir garlic until fragrant. Add in rice and chopped pepperoni and cook until the rice has become translucent - about 5-minutes. Make sure it is translucent before the next step. Add in wine and cook until the wine has evaporated. Add in broth and drained tomatoes, stir to combine. Cover and allow to simmer for 10-12 minutes, or until most of the liquid has been absorbed. Stir in shrimp and peas, covering until the shirmp has cooked and become opaque - about 6-7 minutes. Season with salt, pepper and cayenne pepper to taste. Test the rice to ensure it is soft and cooked through. Serve immediately.
Adapted from Everyday Foods