Made paella over the open fire this week at the Howard's family cabin on Penland Lake in Oregon (near Heppner or Heavener as Jack would say).
A few months ago I would say I was not much of a paella fan, so I decided to create my own recipe. It gets better every time, but I'm not sure I can top cooking it over an open fire! Thank you Howard's!
Next time I'll try to keep my mouth shut...... safety first!
½ jar of piquillo peppers
(7. 6 oz jar of Matiz Navarro brand)
2 bay leaves
Smoked paprika – approximatel 1
Sweet Spanish paprika –
approximately 1 ½ teas
½ teas. Crushed red
Shrimp 16 or 1 pound
1 cup frozen peas
flat leaf parsley & lemon
In small saucepan bring
wine and saffron to boil.Simmer 3
minutes, turn off heat and let steep 20 minutes
In paella pan – heat
olive oil, add chicken skin side down.Cook for 5 minutes or until browned. Turn chicken over add onion and
salt.Sauté a few minutes and add
garlic and yellow pepper.Be sure
not to burn. Add diced tomatoes and piquillo peppers stir. Add wine and saffron
to deglaze. Stir scraping bottom of pan.Add paella rice and broth slowly add bay leaves, paprika, red pepper,
salt. Make sure all grains of rice are covered.
occasionally for about 10 minutes. Add more broth if needed. Add peas,shrimp
and asparagus. Garnish with lemon and parsley.
from Bon Appetit March 2005, Cooking Channel Paella del Reyes, Jamie
Oliver.com, Saveur Mixed Paella and Thomas Keller Chicken Mar y Muntanya.