I wish they all could be Catalonian…

Visiting my mother in Connecticut a few weeks ago I was inspired (by her never been used Williams and Sonoma pan) to cook the classic Catalonian paella.  My version had chicken, Portuguese linguica sausage (sorry no chorizo in Old Lyme, CT), shrimp, and clams along with the saffron rice.  Cooked on the grill with a bit of smoked paprika to simulate the traditional drift wood fire.  Use this recipe as a base but feel free to add or omit just about anything you like from the seafood.  The recipe calls for short grain Spanish rice but Arborio works too.  And last if you just can’t bring yourself to buy saffron, maybe just leave it out and add a little bit of turmeric.  Just don’t tell anyone that you learned it from me…

http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-paella-recipe/index.html

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