Salmon Burgers
2 Tomatoes pureed
6 Cloves Garlic minced
2 6.5 Ounce Cans of Clams, including the liquid from the can
4 Ounces Green Beans
1/2 lb. Shrimp cleaned and deveined
1/4 Cup Olive Oil
1 Bay Leaf
1 Tablespoon Tomato Paste
1/2 Teaspoon Parsley
1 Teaspoon Salt
1/2 Teaspoon Pepper
Water
Paella
1 Yellow Onion diced
2 Medium Tomatoes diced
4 Whole Cloves Garlic
12 Ounces Miniature Heirloom Tomatoes
8 Ounces Salami
1 and 1/2 Cups Rice
1/2 Cup Chopped Carrots
1/3 Cup Peas
2 Tablespoons Olive Oil
2 Teaspoons Smoked Paprika
1/4 Teaspoon Saffron
Begin by making the stock. Heat the garlic and olive oil over in a large stock pot over medium heat for about 4 minutes. Add the remaining ingredients and 3 to 3 and 1/2 cups of water. Lower the heat to a simmer and allow the stock to cook, uncovered, for 30 minutes. Then remove it from the heat and set it aside.
Once the stock is finished, you can begin making the paella. Preheat the oven to 400 degrees Fahrenheit.
Heat the olive oil, garlic, and onions over medium heat in a large dutch oven or paella pan for about 3 minutes.Add the salami, peas, carrots, and diced tomatoes and continue cooking for another five minutes, stirring every minute. Add the stock, paprika, and saffron and mix well. Allow the mixture to cook for 10 minutes. Add the miniature heirloom tomatoes and the rice and allow the mixture to cook, uncovered, until the rice is done and most of the standing liquid has either evaporated or been absorbed by the rice, about 20 to 30 minutes.
Remove the pan from the stove top and place it in the oven. Bake it for 8 to 10 minutes, then remove it and serve immediately.