Tapa Toro is a family-favorite restaurant here in Central Florida serving up authentic Spanish cuisine. Although they’re currently closed, today they’re letting us into their kitchen (virtually, that is) for two special recipes that will add that Spanish tradition to your own kitchen!
Everything But The Kitchen Sink Paella
If you find yourself tired of leftovers from earlier in the week, we have just the dish for you. Whether you take those containers of leftover meals and grab everything out of your pantry, or use your local grocery delivery service, all you have to do is throw it all together in a pan to create your very own and ¡ya esta! – this savory Everything But The Kitchen Sink Paella is complete and ready for the entire family to enjoy.
What exactly is paella, you ask? Well, it’s a classic and traditional dish from Spain. However, there are so many variations of it that it perfectly lends itself for versatility. For starters, we recommend choosing a protein, such as chicken, pork, seafood, or even tofu. Add in three to five fresh vegetables and, although Tapa Toro uses Calasparra, you can finish it off with standard white grain rice – or whatever you have for this pantry-friendly creation.
Curious what the exact recipe for Tapa Toro’s masterpiece is? See below:
- ½ teaspoon of saffron threads, crushed
- 1 sweet or yellow onion, chopped
- 1 bell pepper, chopped
- 1 tomato, diced
- 3 tablespoons minced garlic
- 1 teaspoon smoked paprika
- 1 cup short-grain white rice
- 1 to 2 cups broccoli florets
- 2 cups low sodium chicken broth
- 2 tablespoons of olive oil
- 2 cups of cooked chicken, chopped
- Kosher salt, to taste
- Black pepper, to taste
- Heat oil in a large non-stick skillet over medium heat.
- Add bell pepper, onions, and cook for five minutes.
- Stir in chicken broth, garlic, saffron, and bring to a boil.
- Add rice, salt, pepper, paprika over ingredients, reduce heat to medium-low, cover, and let simmer for 10-15 minutes.
- Add broccoli florets, tomatoes, cooked chicken, and mix to combine. Cook for another 5-7 minutes, or until the liquid is absorbed and the rice is tender.
- Season with salt and pepper, to taste.
- Remove from heat, let stand for 5 minutes, and fluff with a fork.
For those who prefer the socarrat layer on paella, make sure to continue moving the pan while cooking after the broth is absorbed. Take the pan off the heat if the rice begins to burn. Once the crust has formed on the bottom, take the pan off of the heat and let it rest for five minutes.
Passion Flamenco Sangria
Tapa Toro’s sangria is inspired by Carmen Amaya, the first female flamenco dancer to master footwork previously reserved for male performers. This fruity sensation can be made at home with or without the specific ingredients. Stand out and be bold by adding your own flair to the recipe – just like Carmen did when she’d dance in high-waisted trousers to show her strong character!
Parent Tip: For those toddlers at home wanting to try a sip, simply nix the white wine and add a splash more of sprite or sparkling water.
- 3 ounces Spanish white wine
- 1 tablespoon of passion fruit concentrate
- 1 ounce sprite
- .5 ounces Torres orange
- .5 ounces cranberry juice
Serve in a sangria glass and mix in fresh seasonal fruit.