The Sweet Magnolias Cookbook (37 page)

In a medium saucepan, combine first 8 ingredients to make stock. Bring to a boil, then lower heat to a simmer, and cook at least 15 minutes. Remove star anise from broth. Meanwhile, proceed with recipe.

Rinse rice under running water until water runs clear. In a standard (12") paella pan or heavy-bottomed skillet of similar size, heat olive oil until hot but not smoking over medium-high heat. Sauté onions until crisp tender.

Add chorizo, country ham and bacon. Cook 2–3 minutes.

Stir in garlic, and sauté briefly.

Add drained rice, green beans and peas; stir to coat with oil.

Add seasoned stock to the rice mixture. Bring to a boil, stirring constantly. Reduce heat to low, and simmer for 15 minutes, cooking uncovered and without stirring.

Cover pan with lid or foil, and cook 5 minutes more. Most of the liquid should now be absorbed. If not, cover, and cook an additional 5 minutes.

Arrange all of the seafood on top, ending with the shrimp and mussels. Re-cover, and let simmer for an additional 5 minutes, or until the shrimp turns pink, the mussels open, and all liquid has been absorbed. Discard any mussels that do not open.

Arrange the red pepper strips and lemon slices over the top. Sprinkle with parsley, and serve immediately.

Note: Don't let the long list of ingredients scare you away from this recipe—it is heavenly! This classic Spanish dish gets all gussied up Southern style. The intense flavors, vibrant colors and festive presentation are a feast for the eyes as well as the palate. This is truly special-occasion fare at its finest!

1 pound ground pork breakfast sausage

1½ cups diced onion

1 tablespoon minced garlic

1 envelope taco seasoning

1 tablespoon dried oregano

1 teaspoon ground cumin

3 cups water

3 (15-ounce) cans black beans, rinsed well, drained

1 (15-ounce) can diced tomatoes

1 (15-ounce) can crushed tomatoes

1 tablespoon red wine vinegar

In a large soup pot, brown the sausage over medium-high heat, stirring to crumble.

Add onion, and cook until crisp tender.

Add garlic, and cook 1 minute before adding the taco seasoning, oregano and cumin.

Add the remaining ingredients. Bring to a boil, then lower heat, cover pot, and let simmer at least 15 minutes.