Lately I’ve been having fantasies – of Spain. Spanish tapas, Spanish olive oil, Spanish wine, the people, the music, the romance of it all. My feet have only touched the airport in Madrid and now they dream of dancing the flamenco in Sevilla.
This sudden enchantment was Anthony Bourdain inspired by his visit to bewitching Andalusia on his TV show, Parts Unknown. The spell is cast and perhaps next year I will indulge my fantasy. Until then, let’s explore a Spanish specialty!
Paella, as one version of the story goes, is Latin-named after the shallow, round pan it is cooked in, a “patella.” Farmers and laborers in Valencia, the southeastern region of Spain, created “paella” over a word burning fire to cook rice, a local crop, with whatever was available like rabbit, snails, chicken and white and green beans. The coastal version often incorporated seafood and soon paella emerged as a dish to suit all tastes using a variety of ingredients. nowadays, paella can take form as a “mixta,” a combination of chicken and seafood, a Valencia Paella, like the original noted above or a combination of chorizo, chicken and seafood, which seems the most popular here in America. Many forms of paella exist in Europe and other parts of the world, each infused with the region’s edibles. Spain is a major producer of saffron and it plays a prominent role by adding an earthy rich flavor and deep orange color.
I love paella but have been overwhelmed by what seems like a big deal. Well, paella is now more fun than fear thanks to my sister-in-law Mirna who showed me her secret to simplicity. All you need to do is to prep a few things before hand and the rest can take place while your guests sip a refreshing Sangria or cool Pinot Grigio on the patio. This is a great party food!
The grill is the secret weapon where we literally cooked the entire paella. A real find was a large “paella-type” pan at Ikea that can comfortably sit and bake on the grill. Once the onions, garlic and peppers are chopped, just measure out the rest of the ingredients and have them handy. That’s it!
We made a few adjustments to the traditional paella and that’s the beauty of the dish. You can add or subtract ingredients to suit your liking. We like the flavor smoked paprika contributes. I adore artichokes and red peppers, other traditional Spanish ingredients. Paella can be your ticket to wherever you feel like traveling that night. Pick a destination and build your dish around ingredients indigenous to that locality. Make it fun!
I must mention that in the olden days, the farmers would sit around the fire and eat the paella straight out of the pan with a wooden spoon. No plates to clean up. It might be a fun way to share a dinner with family and friends!
“You should conduct yourself in life as at a feast.” Epictetus
Ingredients
Method
- Heat a grill to medium heat. Grill chicken thighs and sausages until brown but barely cooked. Remove from grill. Cut into 1” pieces. Set aside.
- Place paella pan on grill and add olive oil. Stir in onions and sauté until soft. Add garlic and peppers and cook another two minutes.
- Crush saffron and combine with broth. I read a recipe where Bobby Flay toasted the saffron before adding to the broth. I will try this next time.
- Stir in rice and coat well with oil and veggies. Cook for one minute.
- Stir in liquid and artichoke hearts. Sprinkle paprika on top and stir in.
- Cook over medium heat until liquid is evaporated, about 20 minutes. If rice seems dry, add more liquid. Try to refrain from stirring rice so it doesn’t get sticky.
- When rice is firm but tender, stir in cooked sausages, chicken thighs, seafood and peas and cook just until done, another couple of minutes. Give a generous sprinkling of parsley and voilà! Your party is a success!
If I’ve peaked your interest about paella, check out these great websites: www.lapaella.net, www.orceserranohams.com, www.lapaella.co.uk
Ciao & Adios!
Maria
Cooking, grilling,eating,talking, having a glass of wine with the family is always a special treat. I loved the idea of grilling such a tasty dish outside, where everyone could join the chefs in “minding the progress of the the dish”. It was a star studded
salute to Spain!
As usual you take us on a journey to Spain- if only with the escense of food. It was so nice to meet the knight family; and I must say- I can see some family traits from the vodak genes…… Julian looks a bit like david’s sean,,,, such beautiful people 😉 Thanks as always for sharing…… luv j
Mary,
When you do go to Spain, don’t miss Barcelona. It is another fantastically beautiful city. Be sure to visit the Sagrada Familia Cathedral, an architectural wonder, before enjoying a Paella there.
Smiles and hugs,
Janet
Sent from Windows Mail
Thanks Janet! I’ll be sure to take your advice when the opportunity arrives! Andalusia is calling….
Thanks Jane! I hope you can make it out to see the resemblances in person soon. Miss you!
It was really a salute to family! WE are what make a great party. Thank you for being the hostess with the mostest!!
Hi Mary! That was very inspiring! We love to make paella. If you have a store called The Spanish Table, they have the most wonderful selection of paella pans and we also buy Bomba rice, little red peppers in a jar from Spain, and Choriso there, also Spanish paprika and saffron. You would love it! (p.s. if you shop at T.J.s always check country of origin on their packages…I know the peas are from China! yikes! ). Keep ’em comin’, Mary! love your articles!
Thanks Deborah! Paella is my new fascination! We are making it again for my mom’s birthday this Friday. We don’t have a Spanish Table here :-(( but we ordered an 18″ Paella pan from La Tienda. I’m planning a homemade sour cream ice cream with lemon curd swirl as the finale. I’ll keep you posted! XO
It is great to see great food and easy. Croatia and Mexico are our favorite foods. We are open to all. I miss my sister Pat she had golden hands for crafts and cooking was a gift for her. I remember when i did not know how to make something, I would pick up the phone and two seconds I had the recipe written and on the way to cooking it. Sure do miss her. Love to all. Love seeing the family and thank you to Maya for e-mail return I have to give your face book to Valerie you are third cousin and close in age. Resemble a little. Take care.
You need to send me some Croatian recipes!!