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Coming Up

Mon 01 Barenaked Ladies & The Persuasions perform  
Tue 02 Veep actress Anna Chlumsky
Thu 04 Tommy Smythe tours architectural historic preservation projects

Chef Lynn Crawford's go-to meal for entertaining


Chef Lynn Crawford’s Paella

  • 6 cups chicken stock
  • 1 good pinch of saffron
  • 1/2 tsp. smoked Spanish paprika
  • 4 chicken thighs, cut in half
  • ½ cup olive oil
  • 2 chorizo sausage, cut into ¼-inch pieces
  • ¼ pound serrano ham, diced
  • 1 medium onion, chopped
  • 1 bunch scallions, chopped
  • 5 cloves garlic, peeled and roughly chopped
  • 4 jarred piquillo peppers, drained and cut into pieces
  • 1 pound ‘21/25’ shrimp, raw, peeled and deveined
  • 3 cups medium grain rice such as Calrose or Bomba
  • 2 bay leaves
  • 2 sprigs thyme
  • 1 cup dry white wine
  • 1 cup fresh or frozen peas
  • 18 clams and/or mussels, scrubbed
  • ½ bunch flat leaf parsley, finely chopped for garnish
  •  1 lemon, cut into wedges for garnish
  1. Preheat oven to 325 F.
  2. In a medium pot, heat the stock with the saffron and paprika. Cover and simmer 15 minutes. Season the chicken legs well with salt and pepper. In a metal Paella pan, heat the oil. Add the chicken and sauté over medium high heat until golden. Remove to a warm platter. Add the chorizo, and ham to the pan and cook together for about 10 minutes.
  3. Add the chopped onion, scallions, garlic and roasted peppers and sauté until the onion is soft. Add the rice to the pan and stir to coat it well with the oil. Add the bay leaves, thyme then add the wine. Stir together and allow the wine to evaporate by half then add the stock and season rice with salt and pepper.
  4. Bring to a boil and cook uncovered, stirring occasionally, over medium high heat about 10 minutes. Bury the shrimp and the chicken in the rice. Add the clams and the mussels, pushing them into the rice, with the edge that will open facing up.
  5. Bake at 325 F., uncovered, for 20 minutes.
  6. To serve, decorate with lemon wedges and chopped parsley.
*Serves 6-8

Rosé Sangria

  • 1½ cups berries, such as strawberries and raspberries
  • 1 blood orange, sliced into thin rounds
  • 1 lemon, sliced into thin rounds
  • 1 bottle dry sparkling Rosé (750 mL)
  • ¼ cup brandy
  • 3 Tbsp. simple syrup
  • 2 cups sparkling water
  1. Combine all ingredients – except the sparking Rosé and sparkling water – in a punch bowl. Stir and chill in fridge for about three hours.
  2. Just before serving, add the wine and sparkling water. Serve in a wineglass filled with ice
  3. To make simple syrup, mix equal parts white sugar and boiling water. Stir to dissolve sugar, and then allow to cool.
  4. Keep in refrigerator for up to a week.
*Serves 4-6 

Everything Green Salad with Green Goddess Dressing

  • ½ cup sugar snap peas
  • 4 spears asparagus, trimmed and cut in 2-inch (5 cm) pieces
  • 1 baby cucumber, sliced
  • 1 small zucchini, cut in ribbons with a vegetable peeler
  • 1 head Boston lettuce, torn into bite-size pieces
  • 2 green onions, sliced
  • 1 small avocado, peeled and cut in wedges
  • 2 sprigs dill, coarsely chopped
  • 2 oz. (55 g) feta cheese, crumbled
  • ½ cup Green Goddess Dressing (see recipe below)
  • Salt and pepper
  1. Half-fill a medium saucepan with cold salted water and bring to a boil over medium-high heat. 
  2. Add snap peas and boil for 1 minute. Using a slotted spoon, transfer to a bowl of ice water to stop cooking process and set color. Boil asparagus for 1 minute, then transfer to ice water. When cooled, drain peas and asparagus on paper towels.
  3. In a large bowl, gently toss together peas, asparagus, cucumber, zucchini, lettuce, green onions, avocado, dill, and feta. Add dressing and toss until salad is well coated. Season to taste with salt and pepper and serve immediately.
*Serves 4

Green Goddess Dressing with Shallot and Herbs

  • 1 ripe avocado, peeled
  • 1 shallot, chopped
  • 1 clove garlic, peeled
  • 1 cup mayonnaise
  • ½ cup sour cream
  • ½ cup loosely packed flat-leaf parsley leaves
  • 2 Tbsp. chives, chopped
  • 2 Tbsp. lemon juice
  • Salt and pepper
  1. Place avocado, shallot, garlic, mayonnaise, sour cream, parsley, chives, and lemon juice in a blender and process until smooth. Season to taste with salt and pepper.
  2. Transfer dressing to a container, cover, and refrigerate until ready to use.
*Makes 1 1/2 cups 


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Thursday, February 18

Coming Up

Mon 01 Barenaked Ladies & The Persuasions perform  
Tue 02 Veep actress Anna Chlumsky
Thu 04 Tommy Smythe tours architectural historic preservation projects