Manchego, Membrillo, and Radicchio Skewers

This is is not really a recipe, more just a gathering of ingredients, chopping and threading. I bought about a half pound of manchego, had a half container of membrillo left in my fridge, and bought a head of radicchio. You don’t use a lot of the radicchio, so I would buy the smallest head you can find.

Cut the manchego and membrillo into roughly 1 inch squares. Slice the radicchio into roughly 1 inch slices and then cut into 1 inch squares. None of this has to be exact – it will taste great any way it looks. Just keep in mind that this is meant to be a one bite appetizer, so don’t cut anything too big.

Carefully thread the manchego onto a skewer, followed by the membrillo, and finally the radicchio. If you try to put the membrillo on first, it will slide down the skewer (trust me.) Repeat with as many skewers as you need – I would plan on 2-3 per person. You can refrigerate them for a few hours, but make sure they at room temperature before you serve them.

Vegetable Couscous Paella
Adapted from Bon Appetit Magazine
Serves 6

Here are my make ahead tips. I cut up the carrots, tomatoes, and bell peppers the day before and stored, covered, in the fridge. I made the base of the paella (i.e. everything before adding the couscous) early in the day, then reheated it on the stove with a little extra water and added the couscous just before serving. I also waited to add the peas so they wouldn’t lose their color.

Olive Oil
1 large yellow onion, chopped
1 medium red pepper, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
1 1/2 tsp. paprika
2 cups vegetable broth
3 large roma tomatoes, seeded and coarsely chopped
1 cup frozen peas
1 cup chick peas, drained
2 carrots, peeled and finely chopped
1/4 tsp. saffron threads, crushed between your fingers
1/4 tsp. cayenne pepper

1 1/2 cups couscous
6 canned artichoke hearts, quartered
Green olives with pimentos
1 red pepper, thinly sliced crosswise
1 lemon, cut into thin wedges
Chopped fresh parsley

Heat a large heavy pot over medium-high heat and add just enough olive oil to lightly coat the bottom of the pot. Add onion and chopped bell peppers; saute until vegetables begin to soften, about 5 minutes. Add garlic and paprika and saute 1 minute. Stir in broth and next 6 ingredients. Bring to simmer. Reduce heat to medium-low. Cover and cook 5 minutes to blend flavors. Season to taste with salt and pepper.

Mix couscous into vegetable mixture. Cover and simmer 1 minute. Remove pot from heat. Let stand covered 5 minutes. Fluff couscous with fork. Let paella stand covered 5 minutes longer; fluff with fork again. Season to taste with salt and pepper. Transfer to serving bowl or platter. Arrange artichoke hearts, red bell pepper rings, lemon wedges, and olives atop paella. Sprinkle parsley over and serve.