Paella Valenciana

Paella Valenciana is essentially the mother to all other forms of paella. Authentic Paella Valenciana is hard to find, but, when you do, you will find it to be as exquisite as paella gets. You can omit the snails in this recipe, but the paella will not be authentic. You can find the snails in cans at most specialty grocery stores.

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Persian Herb Stew

Here is one of Kfir’s family recipes for these little wonders. One of my favorite things about Persian or Iranian cooking is the HUGE use of fresh herbs so this recipe is one of my personal favorties as well!

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Seafood Fusilli and Creamy Lobster Sauce with Shaved Fennel and Lemon Salad

Serves 6
INGREDIENTS
1 pound pasta dough, cooked
For lobster sauce
2 tablespoons butter
1 yellow onion, chopped
1 clove garlic, chopped fine
1 cup white wine
2 lobster bodies, cut in half vertically (Your fishmonger should be able to provide you with lobster bodies at no charge)
2 cups heavy cream
6 to 8 threads saffron
Kosher salt
Pepper
For salad
1 bulb fennel
Juice of 2 lemons
Kosher salt
1 [...]

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Vanilla-Saffron Rice Pudding & Rhubarb Compote with Orange Zest Ginger Butter

Serves 6
Ingredients
1 tablespoon butter
1 teaspoon saffron threads
1 teaspoon fresh ginger
2 teaspoon orange zest
1 cardamom pod (seeds only)
1 cup jasmine rice
½ cup sugar
2 cups milk
Vanilla bean, split and seeds scraped
Rhubarb Compote (Recipe Follows)
Orange Zest Ginger Butter (Recipe Follows)
Directions
In a medium sauce pan, heat the butter on medium heat and sauté the saffron, ginger, zest and cardamom [...]

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