Canadian-Inspired Paella Dishes
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MAPLE SYRUP PAELLA
14 inch pan, serves 4 to 6 people
Ingredients:
1.5 Cups - Maple syrup
3 Cups - Water
0.5 Cup Dried maple chunks
12 Maple Cookies
1.5 Cups - Paella Rice (risotto rice will work if you cannot find Spanish paella rice)
0.5 Cup - Powdered sugar
Start by adding 1.5 cups of maple syrup and 1.5 cups of paella rice to your paella pan on low heat. Let that crisp and absorb the maple flavor for about 10 minutes. Always be stirring during this process in order to prevent the rice from sticking. Next, add your 3 cups of water. Increase the heat, and let that come to a boil. Once boiling, reduce heat, and let it simmer. Again, we are constantly stirring throughout this process in order to avoid sticking or burning. once the water has evaporated, your rice should be cooked. Once the rice is cooked, you will be left with a thick syrup coating on the rice (it should not be liquidy). Let that sit for a moment. You want your dish to be warm, but not too hot before adding toppings. once the dish has cooled down a bit (but still remains warm), top the outer layer of the pan with a ring of maple cookies and cover the entire dish with your maple crumble. Once the rice is warm (and not too hot), you can sprinkle your 0.5 cup of icing sugar over the entire dish using a sifter. And there you have it - Maple Syrup Paella!
POUTINE PAELLA
14 inch pan, serves 4 to 6 people
Ingredients:
3 Cups - Gravy (1.5 for topping, 1.5 for cooking)
3 Cups - Water
4 Cups - French Fries (4 Large Russet Potatoes)
1.5 Cups - Cheese Curds
1.5 Cups - Paella Rice (risotto rice will work if you cannot find Spanish paella rice)
1.5 Tablespoons - Olive Oil
1.5 Teaspoons - Salt
Directions:
Before beginning the paella dish, you will want to prepare your french fries. The french fries will take about 20 minutes to cook. Once your fries are ready, your paella dish should be ready at about the same time. This will ensure that you are topping the paella with warm
and fresh french fries.
Start by chopping your four large russet potatoes into french fries. add 1.5 tablespoons of olive oil to your french fries. Mix well then toss them into your air fryer for about 20 minutes. Be sure to shake the air fryer basket halfway through in order to ensure even cooking.
Once you have tossed your french fries into the air fryer, it is time to begin cooking the rice. Begin by adding 1.5 cups of gravy and 1.5 cups of paella rice to your paella pan on low heat. Let that crisp and absorb the gravy flavor for about 10 minutes. Always be stirring during this process in order to prevent the rice from sticking. Next, add your 3 cups of water and 1.5 teaspoons of salt. Increase the heat, and let that come to a boil. Once boiling, reduce heat, and let it simmer. Again, we are constantly stirring throughout this process in order to avoid sticking or burning. Once the water has evaporated, your rice should be cooked. At this point, the dish should also no longer be liquidy.
Next, grab your cooked french fries out of the air fryer. Line the outer layer of the paella pan with a ring of french fries. You then will add a pile of french fries to the centre of your pan. Next, warm, 1.5 cups of gravy in a separate pot, and cover all of the french fries with hot gravy. Finish by topping the gravy with 1.5 cups of cheese curds. Wait a few moments for those cheese curds to melt, then your dish is ready to serve. And there you have it, Poutine Paella.
CANADIAN CAESAR PAELLA
14 inch pan, serves 4 to 6 people
Ingredients:
3 Cups - Clamato Juice
0.25 Cups - Worcestershire Sauce
1 Lime (Cut and used for salt rimmer)
1.5 Cups - Paella Rice (risotto rice will work if you cannot find Spanish paella rice)
6 Tablespoons - Caesar Salt Rimmer
2-4 dashes - Hot Sauce (to taste)
1 shot - Vodka
4 Large Celery Sticks
6 Small Dried Meat Sticks
4 Skewers with Large Green Pimiento Olives
Drink Umbrellas to decorate
Directions:
Begin by adding 0.25 cups of Worcestershire sauce, 1 shot of vodka, 2 to 4 dashes of hot sauce (depending how spicy you like it) and 1.5 cups of paella rice to your paella pan on low heat. Let that crisp, absorb the sauce flavor, and reduce the alcohol content for about 15 minutes. Always be stirring during this process in order to prevent the rice from sticking. Next, add your 3 cups of Clamato juice. Increase the heat, and let that come to a boil. Once boiling, reduce heat, and let it simmer. Again, we are constantly stirring throughout this process in order to avoid sticking or burning. Once the water has evaporated, your rice should be cooked. At this point, the dish should also no longer be liquidy. Now it’s time for your toppings! Next, slice your lime into quarters, and rub the perimeter edge of the paella pan generously with the lime, coating it in juice. Then, cover the outer layer of the paella pan in your Caesar salt rimmer. Next take 2 long stalks of celery, cut them in half, and make a cross on top of the rice. Next, take 4 small meat sticks and place them between each celery stick around the dish. Now grab your olives and place them on 4 skewers. Place the skewers around the paella pan. Finish by placing a hand full of olives in the center of the dish. Top with drink umbrellas - i like to stick these into the olives in the center or the meat sticks around the dish (get creative)! And there you have it - Canadian Caesar Paella!
