HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.
Showing posts with label Paella. Show all posts
Showing posts with label Paella. Show all posts

Monday, May 19, 2014

Chicken Paella with Sugar Snap Peas in about an hour!



        There's no one dish supper quite on the level of a great paella.  It combines protein--sometimes several of them--with carbohydrates and then, for good measure, adds some vegetables. The one big drawback to paella is the interminable time a good one takes to make.  So this recipe from Bon Appetit caught my eye when the magazine put it in a feature called ‘Fresh and Easy Dinners’. It actually toppped their list, and was pictured on their cover.  If you’re ever had a paella in Spain, you know it is hardly ‘quick’ and involves a special paella pan. But this one uses any heavy skillet you have on hand and gets dinner on the table in about an hour.  Considering my memories of paella, that's simply astonishing.

Thursday, September 12, 2013

Oven-Roasted Shrimp and Sausage Paella

           
The genuine article as seen in Spain
Paella is, hands down, the dish most associated with Spain.  Prior to the emergence of tapas on tables everywhere and Ferran Adria’s molecular gastronomy, I’d venture to say, it was the only food most people thought of when they thought of Spanish cooking. However, in that country, it’s a dish associated with one province: Valencia on the East Coast.  Valencian cooks regard it as one of the identifying symbols of their province.   It’s one of those dishes that has so many variations, it’s possible to call any dish made with short-grained Spanish rice a Paella.  This is particularly true since the word “Paella” actually refers to the pan the dish is cooked in.  From there, it gets even more complicated because Valencians use the word “Paella” for all pans, including the specialized shallow one used for cooking Paellas. Plus, there’s no master recipe for Paella. Every cook seems to have their own version and sticks rigidly to their family recipe as the only way to cook paella. Recently, we were having a dinner party for more guests than usual. Because of all I'd read about Paella, I felt I had permission to go with something of my own creation. I liberally borrowed from several recipes to end up with what made the dish popular in the first place:  Because it makes for a great party.