Place butter in a deep bowl and let it stand at room temperature for 10-20 minutes to soften.
When the butter is soft, cream the butter.
Mix the finely chopped pimiento with the creamed butter. Add the grated cheddar cheese to the butter mixture.
Add salt to taste.
Spread on sliced French bread or pan de sal
PAELLA
INGREDIENTS:
1 whole chicken, cut into serving pieces (do not include wings and neck)
1⁄2 cup Molinera Extra Virgin Olive Oil
2 tbsp. chopped garlic
1⁄2 cup chopped onions
1⁄2 cup chopped green bell pepper
1 kilo fresh clams (set aside a dozen for topping)
1⁄2 kilo fresh squid, cut into rings
1 kilo fresh shrimps, peeled (set aside a dozen unpeeled for topping)
1 (400-g) can Molinera Crushed Tomatoes
1 (400-g) can Molinera Green Peas
2 cups shrimp broth (from cooking heads and peels of shrimps)
1 tsp. paprika (pimenton)
paella coloring
saffron (azafran)
Parsley
2 cups fish or chicken broth
3 cups Calrose rice
1 (200g) can Molinera Red Pimientos
PROCEDURE: Shrimp Broth:
Set aside 12 pcs. from 1 kg of shrimps
Peel, remove heads and devein the remaining shrimps. Set aside
Simmer the peels and shrimp heads with water, salt, pepper, and aromatics
Paella:
In a medium-size paellera, fry the chicken pieces in extra virgin olive oil. Set aside.
In the same pan, fry the garlic, onions and bell pepper. Add the clams, squid rings and shrimps. Season with some salt.
Add the crushed tomatoes and green peas.
Return the chicken pieces to the pan. Simmer for a few minutes.
Pour in half of the shrimp broth. Add paprika and paella coloring for a nice yellow color. Simmer.
Using a mortar and pestle, pound a teaspoon of garlic, a teaspoon of parsley and a pinch of saffron together. Add this to the paella mixture. This is the secret to a good paella!
Add more broth. Season to taste.
Wash the rice, drain well and add to the pan, spreading it evenly. Have some broth on hand in case you need to add more liquid. There are some types of rice that require more liquid to cook.
DO NOT MIX THE PAELLA ONCE YOU HAVE ADDED THE RICE. This will allow the rice to soak in the delicious flavors of the broth, meats and spices. Continue cooking in medium heat.
Fix the ingredients evenly in the paellera. When half the broth is gone, arrange the remaining clams, shrimps and red pimientos on top for decoration.
Let the rice cook over low heat. Add a little broth if the rice is dry but still uncooked. You may cover the paella with aluminum foil to evenly cook the rice on top.
Before serving, drizzle some extra virgin olive oil all over the paella. Serve with sliced lemons on the side.