Im not an expert but I thought that was standard stuff, just with more seafood like mussels.
I completely forgot to respond to this but some of the rando sites I looked at differentiated between land meat (traditionally Valencia paella) vs. a seafood paella. I'm not running a kitchen, so oh well. I'd say it would've been better without frozen shrimp.
Onto the next -
Italian Roast Pork Sandwiches (I do love a good cheesesteak but this is probably my favorite sandwich). Pretty much stole this one from bon appetit with some variation. Looking up Youtube videos on this shocked me. Giardiniera (no, must be a Chicago thing), not trimming the fat (I prefer doing that), not blanching the broccoli rabe (no), putting any veggies other than broccoli rabe/garlic on the sandwich (no, minor exception for onions).
Roast Pork
3 lbs. pork shoulder
1/4 cup olive oil
6 cloves garlic minced
2 tbsp honey
2 tsp fennel seeds
2 tsp red pepper flakes
2-3 bay leaves
3 rosemary sprigs
1 tbsp salt
1/4 cup red wine vinegar (or white wine - haven't tried this yet)
Trim excess fat from pork shoulder. Combine above in slow cooker pot and coat. I usually cook for around 10 hrs on low and then shred it. You can also roast in the oven and even slice it rather than shredding. Keep the jus.
Result
Broccoli rabe (rapini)
2 bunches broccoli rabe with ends trimmed off
1/4 cup olive oil
6 garlic cloves minced
1 tsp red pepper flakes
salt to taste
Rinse and then blanch broccoli rabe in boiling water and salt. Should take approximately 2-3 minutes and the stalks should be soft. Transfer to a bowl with ice water and let cool, approximately 4-5 minutes. I did each bunch separately. Remove as much water as possible. Cut into small portions, 1-2 inches. Olive oil in pan on medium heat, once heated added the garlic and red pepper flakes. Cook for 2 minutes and increase heat to medium-high. Add the broccoli rabe and cook for 8-10 minutes.
Blanching
Cooking
Assembly
Sharp provolone (regular provolone doesn't cut it)
Italian hoagie roll
This is kind of a toss up. I usually put the pork in the slow cooker the night before. So everything is still hot enough to throw in the air fryer/oven or pan if you have enough jus leftover. You can reheat the pork and broccoli rabe together.
Add sharp provolone to the bottom of the Italian hoagie, slice thin if you can. Layer the roast pork and broccoli rabe on top. Dip in the leftover jus. The pork freezes pretty well. I'll probably tweak this - first step will be make my own bread.
