Paella - 2 Ways, gluten-free


 


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Veggies, Rice & Seafood


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Surf & Turf


Recently we did a cold-weather cook out at Point Reyes for my mom's birthday.  A lover of all things coastal & communal, she ordered up two huge pans of paella & some giant fresh oysters from the local farmer's market.  Now she's on a cruise ship in Spain for the very first time, & I can't wait to get her notes on the food.  


This was a brilliant real-life cooking class for me with my Mama, my Pops & his buddy Larry, all co-chefs from the Chinese Fireman's BBQ.  I love cooking with long-time kitchen heads - they all have their own backstory of favorite spices, memorable meals & intuitive tricks that show up in the food.  


It doesn't matter if I'd made a dish once or 30 times - put me in the room with someone else, & I want to try it their way.  Do you do this?  I never want to let go of the stuff that works, so it only gets better, I think.  I guess you could over-flavor something - but with all that rice, those veggies & strong meats, Paella is very forgiving.  As long as you use fresh ingredients, taste as you go & laugh while you cook.  This is key.


If you don't have a paella pan, that's fine - I use my large skillet at home.  But I found these online for $17 each, & they'll last for ever.  Also, this might seem like a lot of ingredients for something "new," but please trust me on this one.  I've never met anyone who doesn't love paella, & unless you're feeding 8 large men,it's sure to give you loads of leftovers.  They will be a welcome warm-up for lunch the next day.  This is such a great meal for outside...



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Always asking questions.


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Always sneaking my littles bits & pieces.




Seafood Paella 


Serves 8-10 * 1 Hour


1/2 cup olive oil


3 anchovies (optional)


1 large onion, chopped


3 red tomatoes, chopped


1 each, medium red, yellow, orange bell peppers, chopped


3 cups short-grain rice


4 cups fish broth


8 ounces clams, scrubbed


2 cups peas


2 cups, mushrooms, sliced


12 ounces white fish, chopped


6 ounces shrimp, peeled & deveined


3/4 teaspoon spanish paprika


1/4 teaspoon saffron


lemon wedges to serve


On medium-high heat, cook the bell peppers, anchovies, tomatoes & onion until it all starts to wilt, then throw in the garlic.  When the smell begins to waft up & hit your nose, give it a good stir & add the rice.  Keep stirring until the rice has become translucent.  Add the clams, broth, paprika, saffron, salt & pepper to taste.  Cover & cook for 20 minutes.  Stir in the white fish & shrimp.  Cover for another 5 minutes.  Top the dish with the yellow bell flowers, cover, remove from heat & serve.


Red Paella


Serves 8-10 * 1 Hour


1/2 cup olive oil


1 large onion, chopped


1 large red bell pepper, chopped


4 cloves garlic, minced


8 ounces sausage


3 cups long-grain rice


8 ounces of clams, scrubbed


3 1/2 cups fish broth


3/4 teaspoon spanish paprika


1/4 teaspoon saffron


12 ounces mixed white fish, chopped or whole chicken pieces


1 yellow bell pepper, sliced in thin rings


lemon wedges to serve


On medium-high heat, cook the bell pepper & onion until it all starts to wilt, then throw in the garlic.  When the smell begins to waft up & hit your nose, give it a good stir & add the rice.  Keep stirring until the rice has become translucent.  Break up the sausage into the rice with a wooden spatula & brown well.  Add the clams, broth, paprika, saffron, salt & pepper to taste.  Cover & cook for 20 minutes.  Stir in the white fish/chicken & cover for another 5 minutes.  Top the dish with the yellow bell flowers, cover, remove from heat & serve.