Who’s Up For A Food Adventure? These Guys Are!
This plate of colorful Langoustines are waiting for me to turn them into an amazing Spanish Paella –
My Paella Adventure!
I’m always looking for some new recipes, and what better way to find one than looking in a cookbook I had sitting right on my shelf!
I was inspired by this great cookbook we bought after our trip to Spain:
Bravo to Penelope Casas for the great historical perspective on this “national” dish of Spain.
Using Penelope’s cookbook as my guide, it was time to make some Spanish Paella at home!
Paella is a traditional Spanish dish from Valencia. It is a rice dish that can have meat, fish, seafood, and vegetables and is characterized by its use of saffron to give it a yellow color and unique flavor.
Now, it’s time for me to make one at home!
It’s a two-part process…first, prep the ingredients like onion, garlic, bell pepper so they are ready to cook, then put together all of your proteins:
Yes, the centerpiece of this Paella is going to be these beautiful Langoustines…and thanks to the terrific food emporium Eataly here in Century City for supplying these gorgeous fellows…as well as fresh Clams, Mussels, Chicken Thighs and Chicken Chorizo!
First step is to pre-cook the Chicken thighs and Chicken Chorizo…note, that was all I had access to that day, but it tasted great!
And how do they look when cooking? Here you go!
It smelled as good as it sounded!
Once those items were pre-cooked, they were set aside…next up, pre-cook some of the seafood!
I chose to pre-cook my seafood…simmered in boiling, salted water for a few minutes – covered to steam them open…you can use that broth later if you want, but either way, most of my protein was precooked with one big exception…
Next up, time to cook the onions, garlic and bell pepper (just for Alex, this is a separate dish for me without the bell pepper – sorry,, not a fan).
I used the same pan I cooked the chicken and chorizo in, first giving it a splash of white wine to allow me to scrape the little tasty bits off the bottom, then I added my ingredients, including my Paprika and Saffron, and let it cook…
Don’t worry, the whole recipe with portions is at the end of this!
Now the fun stuff: add broth – I used Chicken Stock, put the chicken and chorizo back in and let it simmer away, bringing together all of the flavors…
As I mentioned, I made two different recipes: Alex got bell peppers plus I also used Cauliflower Rice for hers…it works well, but I went with the traditional rice, which was pre-cooked at added now, along with some fire-roasted tomatoes:
Now comes the fun part: putting the Clams and Mussels back into the pan, and top it all with those Langoustines!
Put a lid on and let the Langoustines steam in the mixture for 7=8 minutes, then take the lid off and let the liquid cook away…and it will sound like this:
Once you take the lid off and let it simmer, the rice absorbs the liquid and the final dish takes shape!
I plated the dish is a large shallow bowl and topped it with fresh parsley – which led me to this final presentation:
And it was a delicious success!
I mentioned earlier that I wasn’t going to get “in the weeds” with the portion information, choosing to leave it here along with some really terrific history of this incredible dish.
Back to the terrific Paella Cookbook bye Penelope Casas – here is the recipe I followed – loosely – to create our Paella at home – after she explains the importance of this dish to that Country:
Of course, nothing will ever match the real thing from Spain.
I was lucky enough to taste it on Spain’s “Wild Coast”:
Welcome To Spain’s “Costa Brava!”
You are looking at Spain’s Costa Brava, their “wild coast”, located just northwest of Barcelona…it is gorgeous, isolated, and pristine…even when Alex had to take a few work calls, what better place to do so…
Of course, as incredible as the scenery is, the memorable meal we had while overlooking this rugged coast was even better!
Many of our trips took us through small towns and villages, and one day we ended up at Hotel El Far de Sant Sebastia, located nearby in Palafrugell, which overlooks the Mediterranean Sea…
The hotel’s restaurant is perched on a cliff that overlooks the Mediterranean, and as you arrive, you park your car near a lighthouse. Before you head in to eat you can spend a few more minutes checking out the amazing view…..
The restaurant was located inside the hotel, with an outside terrace overlooking the sea. Once we were seated, we noticed that the restaurant’s “specials” for the day were posted on a chalkboard…
Even with limited ability to read spanish, we realized that seafood was the way to go…and of course, we started immediately with some spanish wine!
One thing we loved about spanish cuisine: you always began with a spanish tradition: peasant bread and ham…this bread is rubbed with fresh tomato and garlic, and topped with a touch of olive oit….the ham is of course, Iberico….
We were also told to order the restaurant’s specialty, which is also noted on the chalkboard as well:
Bring On The Paella!
The restaurant was known for their paella, which is cooked in a classic paella pan – we got their seafood version, as you can see from the shrimp and mussels that were baked in a very hearty spanish rice…
And of course, they give you more bread to make your own “peasant” style version as needed…
Afterwards, you can head back outside to take a walk along the cliffs – and everywhere you turn you see another beautiful and pristine piece of the “Costa Brava”…
As you can imagine, this is a popular tourist destination, but I never felt that the Costa Brava was crowded…there was plenty of room for everyone…but I realized something about making Spanish Paella:
Did I Break Spanish Culinary Law?
Yes, they are VERY strict about how Paella is made – click here to find out where I broke culinary law!
Look, love Paella, so last year, when I was doing my “52 In 22” cooking challenge, I decided to make one – little did I know I’d have to do it twice!
Why did I?
click here to find out what big mistake I made on my first attempt!
I have been using this website to focus exclusive on “all things food” – whether in travels or in film! I shared this terrific “Eggs In A Hole” recipe thanks to Cher as part of my “dinner and a movie” series:
Click here for a delicious dish from the great comedy “Moonstruck!”
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Categories: 52 In 22!, Bite Eat Swallow, Bite! Eat! Repeat!, Eat This!, Fine Dining, Food, Food Pictures, Food Porn, Food Travel, Recipes, Travel, Wacky Food, World's Wildest Food
That looks beautiful and delicious, both
One of my all-time favourites and yours looks glorious, John. I’m with Alex on the bell peppers love them 🙂 Happy Easter, John 🙂
Thanks for the comment! I love this dish and always put in What Alex wants – i just pick them out if i get more than i can handle!
I have eaten Paella many times in Spain, John. But it never looked as tasty as your completed dish. Cauliflower rice though? That has to be a no-no! 🙂
Best wishes, Pete.
Did a small dish of it for Alex, but I agree – in fact, cauliflower rice is for me a “NO NO” for any dish!
It is truly horrible! I like cauliflower as a vegetable, but rice should be rice! 🙂
HI John, how wonderful that you have eaten paella in Spain. I remember you making this dish last year and I also remember the mistake. It happens with cooking sometimes. I hope you are having a good Easter weekend.
Thank you so much Robbie! I hope you have a wonderful weekend as well