Great deal on a new Escape

Friday song of the day.

Another Happy customer!

Tom and Bobbie with their new 2018 Ford Escape. Purchased at Dwayne Lanes North Cascade Ford with help from Mark Johnson. Tom and Bobbie thank you for your business.

Great furniture store in Sedro Woolley!

Kelli and I were looking for a dresser and a kitchen island yesterday. We stopped in at

What a great store the have tons of dresser, hutches, coffee tables and end tables. We got a dresser that Kelli loved and a beautiful handmade Island for our kitchen. Here is a picture of the Island.

The prices were good and the quality of work was impressive. We love to shop local. You can find RESTLESS & REFURBISHED HERE. We highly recommend them.

Recipe of the week

Traditional Spanish Paella

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Photo: Lee Harrelson; Styling: Jan Gautro

Yield

8 servings (serving size: 1 1/2 cups paella, 1 shrimp, and 1 mussel)

May 2000

RECIPE BY COOKING LIGHT

Nourishing, vibrant, and served without pretension, paella has held a place of honor and practicality in Spanish homes for centuries. If mussels aren't your favorite, you can easily substitute littleneck clams in their place--just be sure to thoroughly scrub the clams' shells in cold water before using. To round out the meal, choose a good Spanish red wine from the Rioja region, grab a crusty baguette, and serve with a light salad.

Ingredients

• Herb Blend:
• 1 cup chopped fresh parsley
• 1/4 cup fresh lemon juice
• 1 tablespoon olive oil
• 2 large garlic cloves, minced
• Paella:
• 1 cup water
• 1 teaspoon saffron threads
• 3 (16-ounce) cans fat-free, less-sodium chicken broth
• 8 unpeeled jumbo shrimp (about 1/2 pound)
• 1 tablespoon olive oil
• 4 skinned, boned chicken thighs, cut in half
• 2 links Spanish chorizo sausage (about 6 1/2 ounces) or turkey kielbasa, cut into 1/2-inch-thick slices
• 1 (4-ounce) slice prosciutto or 33%-less-sodium ham, cut into 1-inch pieces
• 2 cups finely chopped onion
• 1 cup finely chopped red bell pepper
• 1 cup canned diced tomatoes, undrained
• 1 teaspoon sweet paprika
• 3 large garlic cloves, minced
• 3 cups uncooked Arborio rice or other short-grain rice
• 1 cup frozen green peas
• 8 mussels, scrubbed and debearded
• 1/4 cup fresh lemon juice
• Lemon wedges (optional)

• • How to Make It

    Step 1

    To prepare the herb blend, combine the first 4 ingredients, and set aside.
    Step 2

    To prepare paella, combine water, saffron, and broth in a large saucepan. Bring to a simmer (do not boil). Keep warm over low heat. Peel and devein shrimp, leaving tails intact; set aside.
    Step 3

    Heat 1 tablespoon oil in a large paella pan or large skillet over medium-high heat. Add chicken; saute 2 minutes on each side. Remove from pan. Add sausage and prosciutto; saute 2 minutes. Remove from pan. Add shrimp, and saute 2 minutes. Remove from pan. Reduce heat to medium-low. Add onion and bell pepper; saute 15 minutes, stirring occasionally. Add tomatoes, paprika, and 3 garlic cloves; cook 5 minutes. Add rice; cook 1 minute, stirring constantly. Stir in herb blend, broth mixture, chicken, sausage mixture, and peas. Bring to a low boil; cook 10 minutes, stirring frequently. Add mussels to pan, nestling them into rice mixture. Cook 5 minutes or until shells open; discard any unopened shells. Arrange shrimp, heads down, in rice mixture, and cook 5 minutes or until shrimp are done. Sprinkle with 1/4 cup lemon juice. Remove from heat; cover with a towel, and let stand 10 minutes. Serve with lemon wedges, if desired.

This weeks Bellingham Herald Add.

OLD SCHOOL THURSDAY SONG OF THE DAY!

This song takes me back.