Ken's Paella
Originally developed as a picnic dish, it's almost impossible to get a real Paella anymore. Throw all ingredients into a paella pan, with real saffron, and then cook outdoors over an open wood fire (that's the picnic part). The subtle wood flavor is amazing. Even great Spanish Restaurants don't do this anymore.
Take a pan, add a cup of rice, sprinkle with saffron then add 1 cup of chicken broth, 1/2 cup white wine and 1/2 water. Add some chopped fresh garlic. Add a pinch of salt and a grind of fresh papper. Boil until rice is cooked. Then drain. But save the liquid, you mat need it later.
Take a paella pan and lightly wipe with a good quality Spanish olive oil. Add the rice.
Add some pease.
Now add any shellfish you like - mussels, shrimp, oysters. Then chop some Jamon and sprinkle on. Or use Chorizo.
Squeeze on some freash lemon juice.
Cook at 350F until the shellfish is cooked. Not long. Add a bit more liquid if needed.
Serve.
Tech Notes:
If you can't get Jamon use Italian Prosciutto.
If you have a wood fired grill (or pizza oven) try cooking on this. Now you're getting closer to the real thing. But it must be completely wood fired - no gas, no electric, no brickettes. And of course you can pick the wood: oak, hickory, apple, cherry, even mesquite. I once used olive branches.
High quality Saffron is very expensive, but you don't need much, just a few of pinches.
Content written and posted by Ken Abbott abbottsystems@gmail.com