My husband and I also got the opportunity to get away, just the two of us to Cancun. It was amazing!! We stayed at an adults only, all inclusive resort right on the beach called Excellence Riviera Cancun for 4 days/nights. I highly recommend it! We haven't had a vacation like that since our honeymoon and it made us realize we don't want to wait another 6 1/2 years to do it again! The real reason we went was to help witness and celebrate the wedding of one of my husband's closest high school buddies. It was an extremely beautiful wedding and Kingry made a gorgeous bride!
I wanted to lose a little weight before our trip and was successful at losing about 6 of the 8 pounds I was trying for (not too shabby for the holidays I say)! My goal while in Cancun? To gain it all back! LOL. The food was amazing! I had two plates everyday for breakfast and tried to eat as many different things as I could. Ironically enough, the Mexican food was the least sought after...I guess we are too used to Americanized Mexican? The French restaurant Chez Isabelle was fabulous but our favorite meals were the Thai fried rice from the Asian restaurant Spice, and the PANCAKES for breakfast!! Louis made me by far the best pancakes every morning that I have ever had!
I tried to recreate the fried rice we had the other night but it was awful(we actually ordered pizza) so instead, to honor our trip I pulled out a Spanish favorite of mine that my mom made for us growing up. I think my sisters and I all made this for Spanish class in high school and I remember my teacher, Señora Baker, telling me it was some of the most authentic paella she had ever had.
I apologize that I do not have a picture of the paella (I'll try to add one soon!) but until then, enjoy a beautiful picture of Cancun to put you in the mood! Enjoy!
Spanish Paella
1 Tablespoon olive oil
1 pkg yellow rice
2 cups chicken broth
1/2 cup dry white wine
8 oz Italian sausage cut into 1/2 inch rounds
1 cup frozen onion
1 can stewed tomatoes
12 shelled jumbo shrimp
1 teaspoon turmeric
1/3 cup water
1 cup peas
Heat oil in a large pot over medium-high heat. Add sausage and stir constantly 3 min or until browned. Drain. Set sausage aside. Stir rice, onion, and turmeric into pan until onion is thawed. Add broth, water, tomatoes, and wine; bring to a boil. Reduce heat to low. Cover and simmer for 22 min. Stir in sausage, shrimp, and peas. Cover and simmer for 6-8 minutes until rice is tender, most of the liquid is absorbed, and the shrimp are pink.
