Chicken, Shrimp and Chorizo Paella

You will need:

• 5 cups of low sodium chicken broth
• 2 tablespoons Extra Virgin Olive oil
• 3/4 lb boneless, skinless chicken thighs cut into 1 inch pieces
• 12 medium (or approx 1 lb) raw de veined shrimp (shell off)
• 1- 6 oz raw chorizo or link dry spanish chorizo, thinly sliced
• 1 tablespoon smoked paprika
• 2 tablespoons (+/-) cayenne pepper
• 4 bay leaves
• 4 large cloves of garlic minced or pressed
• 2 cans stewed tomatoes (drained)
• 1 medium yellow onion chopped
• 3/4 teaspoon salt
• 1/4 (+/-) teaspoon pepper
• 2 cups Arborio rice
• 1 large red bellpepper cut into 1/2 inch by 1/2 inch pieces

Directions:

Heat oil in a wok, or other wide based/deep skillet over low heat. Add chicken, chorizo, and shrimp. The chorizo will splash a lot at first so I suggest starting cooking heat on low and then turning it up slowly. When shrimp is done, take it out and set it aside until later. We don't want it to continue to cook. Leaving chicken and chorizo in the pan.

Add paprika, bay leaves, garlic, tomatoes, onion, salt, pepper and cayenne. Cook until thickened, stirring often for about 10 minutes. Add 5 cups of chicken broth and bring to a boil.

Add 2 cups Arborio rice, red bellpepper pieces, and stir gently to get bellpepper distributed evenly and and cook without stirring, until most of the liquid is absorbed, approximately 15-18 minutes. Reduce heat to medium -low, and add the shrimp you cooked earlier, tucking them down into the rice and let sit approx 5-7 minutes until shrimp are warm.

Sushi with Ahi Tuna and Pot Sticker Appetizer and Plum Wine Sake Spritzers

You will need:

1. 2 cups uncooked short grain sushi rice
2. 3 tblsp Rice wine vinegar
3. 2 tblsp Sugar
4. 1 tblsp salt
5. Pepper
6. 1 pack Nori sheets
7. 1 Cucumber
8. 1 package Cream cheese
9. 1 Avocado
10. 3 large Jalapeno
11. 1 bunch of Green onions
12. Sriracha
13. Mayonnaise
14. Soy Sauce  
15. 1 pack Tempura shrimp (sold pre made/frozen, usually 6 to a pack)
16. 1/2-3/4 lb (each depending on how many rolls you plan to make) sushi grade salmon and Ahi Tuna filet. Preferably not previously frozen. Visit your local fish market for best quality!
17. 1 bag Pot stickers (frozen)
18. 1 Bottle of  Kinsen Plum Wine
19. 1 Bottle of Gekkeikan Sake
20. 1 bottle Club soda
21. A bamboo sushi roller

Prep:

1. Make a Spritzer!!! Fill a wine glass 3/4 with ice. Then fill the glass with equal parts Plum wine and Sake, then splash some club soda and stir! The club soda will help take away sweetness of the plum wine, so more/less depending on your taste. 
2. Steam 2 cups of sushi rice in 3 1/2 cups water and set in fridge to cool while you prep everything else.
3. Prep all vegetables/condiments for sushi rolls except the tempura shrimp. You will want to do that just before making the rolls so they stay crispy. Cut cucumber in long thin/thick (depending on your preference) pieces. Half the Avocado and thinly slice.Chop the green onions to top your rolls as garnish. Cut Cream cheese into long slices.Cut jalapeno into thin coins. Cut salmon to your desired thickness into long pieces (if going inside the roll) or cut into short pieces approx 1 inch x 2 inches long to drop over the roll. Set all ingredients aside in the fridge to stay cool until needed.
4. Prepare Pot stickers. I boil mine, then drain and fry with light sesame oil in a pan on both sides before serving. 
   
5. In a small bowl, mix mayo and sriracha sauce to taste for use on the roll, and for the tuna steak app!
6. Heat some sesame oil in a frying pan on medium heat and Lightly season your tuna steak with salt and pepper. Place tuna steak in the pan and let it cook about 1-2 minutes on each side depending on thickness of the steak. You want the middle of the steak to still be raw, only cooking the outside of the steak. Remove from pan and slice into pieces to dip in soy sauce or sriracha mayo sauce with a slice of jalapeno!
   
7. Take the rice out of the fridge once it's cool and place into a large wooden or glass bowl. In a separate small bowl, mix Rice wine vinegar, sugar and salt until sugar is dissolved. Add mix to the rice and gently stir making sure the all the rice is coated in the mixture. Don't over stir the rice, it will start to break down.  
8. Heat the tempura shrimp just before sushi assembly according to package directions.
9. Time for sushi! grab a small bowl and put some warm water in it and keep it next to you for assembly. Place a piece of Nori on your bamboo roller and cover with a thin layer of rice, leaving about an inch of nori bare at the top. Now fill the roll with whatever ingredients you want. start about an inch from the bottom of the roll, keeping the ingredients tight and in an orderly fashion. I usually put a piece of tempura shrimp in, (I cut the tail off so you don't have to mess with it later, or you can leave it on) then some cucumber, avocado slices, and cream cheese. Then pick your bamboo roller up from the counter to roll the nori over. Keep pressure on the roll to keep everything tight. This will take practice. when you get around to the bare nori, dip your fingers in the warm water you have next to you and wet the nori. then continue rolling until the nori is completely gone. The bare nori should stick to itself now that is wet completing the roll. Transfer the roll to a cutting board and use a very sharp long non serrated knife to cut the roll into equal pieces about an inch thick. 
10. Once you make all your rolls and they are cut, place onto a large plate and add sriracha sauce, additional pieces of tuna or salmon, jalapeno and green onion in any way you like. Enjoy!!