My husband and I love to entertain and we spend time thinking about the menu, what wine to serve, the music, the table settings, centerpieces and all the other little details that go into making a wonderful evening.  We also encourage our friends and family to gather around the kitchen as I’m often putting the final touches on the appetizers. It also allows them to catch a sneak preview of what’s coming their way.  Paella (paˈeʎa) comes from the rice-growing region of Valencia and is an example of the Moorish influence on Spanish cuisine. The paella pan is round, shallow and armed with two handles, which keeps the rice in a thin layer so it can cook evenly without a cover.  If you don’t have a paella pan, you can substitute with a 13-inch or larger stainless-steel or aluminum skillet.  Avoid cast-iron skillets as they retain too much heat and nonstick pans as they produce bland paellas.  I’ve made paella a few times over the years but this one is the favorite.  My mother-in-law is Spanish and she gives this one the seal of approval! There’s always a buzz of excitement when this dish is presented directly from the stove to the table.

Serves 6 to 8

whimsical & edible place cards!

2 garlic cloves, minced
1/2 cup fresh parsley, chopped
pinch of saffron strands
coarse sea salt
olive oil
3/4 cup (50g) cured ham, chopped
100g chorizo sausage, sliced
2 1/2 lbs. (1kg.) chicken, cut into bite-size pieces (I used boneless, skinless thighs)
1/2 lb. (240g) squid, cut into rings
1/2 lb. (240g) halibut, cut into bite-size pieces
1/2 lb. (240g) swordfish, cut into bite-size pieces
1 lb. (500g) medium shrimp, shelled
1 medium onion, chopped
2 tomatoes, peeled and chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 lb. (240g) small clams, cooked in their shells
1 lb. (500g) mussels, cooked
3 cups short grain rice
1 lemon
4 cups hot chicken broth
3 cups hot fish broth

In a small bowl or mortar, mush garlic, parsley, saffron and salt. Set aside. Heat olive oil in a paella pan with a 15-inch (40cm) base. Add chopped ham and chorizo. Fry, stirring a few minutes then remove to a warm platter. Add chicken pieces, sprinkled with salt and fry over high heat until golden on all sides. Remove to a warm platter. Add chopped onions, tomatoes and peppers. Sauté until al dente. Return the cooked ham, chorizo, chicken, fish, squid and shrimp to the paella pan. Add parsley-garlic mixture along with clams and mussels. Stir in rice and juice of 1 lemon. Fry for 2 or 3 minutes and add the hot chicken and fish broths. Stir and bring to a fast boil. Turn heat down and simmer for 20 minutes, without stirring. Turn off heat and shake pan lightly to prevent rice from sticking. Cover with a dry tea towel for 10 minutes. This allows the rice to absorb any excess broth. Garnish with lemon wedges and chopped parsley prior to serving.

The Culinary Chase’s Note: For a truly authentic paella, bomba from Calasparra is the rice of choice. However, this is both expensive and difficult to source.  Italian vialone nano is an excellent rice substitute and arborio will also work. There are oodles upon oodles of variations of this national Spanish dish and each owner will say their paella is the best or the most authentic. While I may offend a few who say there are too many ingredients for an authentic paella, the proof is always in the pudding and my family and friends devour this whenever it is served.  Enjoy!

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