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!

Kim's Paella

Kim’s Paella

Serves about 8

Asparagus – trimmed and par cooked 1 lb

¾ cup dry white wine

1 t. saffron threads

Olive oil – approximately 1/3 cup

8 chicken thighs – skin on, bone in

Chorizo – 4 sausages

1 onion – chopped

Kosher salt  - approximately 1 T

5 cloves garlic – minced

1 yellow pepper – chopped

1 can diced tomatoes

2 cups paella rice

Chicken broth – 4 – 5 cups

½ jar of piquillo peppers (7. 6 oz jar of Matiz Navarro brand)

2 bay leaves

Smoked paprika – approximatel 1 ½ teas

Sweet Spanish paprika – approximately 1 ½ teas

½ teas. Crushed red pepper

Shrimp 16 or 1 pound

1 cup frozen peas

flat leaf parsley & lemon wedges

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. 

Simmer stirring occasionally for about 10 minutes. Add more broth if needed. Add peas,shrimp and asparagus. Garnish with lemon and parsley.

Adapted from Bon Appetit March 2005, Cooking Channel Paella del Reyes, Jamie Oliver.com, Saveur Mixed Paella and Thomas Keller Chicken Mar y Muntanya.