Paella, one more time before summer cooking takes center stage! This is a delight to create in your very own kitchen. 

PAELLA  FOR  A  FESTIVE  EVENING

This dish was inspired by a Daily Camera recipe created by Dakota Soifer of Café Aion, 2012.                                                           Serves 2-3.

Olive oil to cover bottom of pan

½ cup leek, minced

6-8 garlic cloves, minced

5-8 mushrooms, thinly sliced

1 cup Spanish rice or similar other small grain rice

½ cup preserved lemons, minced

A large pinch saffron

Large splash white wine

1 ½ qts. chicken broth

White pepper and salt, to taste

8-12 large tiger shrimp, or 4 per person

Fresh Italian parsley

Drizzle olive oil

In a large flat skillet or paella pan, add olive oil ¼ inch deep. Raise temperature to medium high, add leek, garlic, and mushrooms. Cook until garlic caramelizes and leek and mushrooms become tender. Layer rice over vegetable mixture, tossing until rice becomes a beautiful golden brown, about 5-8 minutes (this is a magical moment.). Add preserved lemon and saffron, mixing well.  If needed raise heat, then splash white wine in pan;  combine ingredients.  Distribute rice mixture, shaking pan. After this action, please do not move the rice until finished. Begin to ladle chicken broth around the edges of the rice, slowly and carefully not to disturb the rice. This process may take up to 30-40 minutes for the rice to absorb necessary liquid. (When done, the rice should be al dente, tender, but not sticky.)  Season paella with white pepper and salt, as needed.  At this point, the contents of the skillet should be moist enough to steam the shrimp to a bright pink. If needed, add more chicken broth at the edges.  Place shrimp on top of paella, then bury into the rice. After about 2 minutes, turn shrimp over, bury again, cooking about 1-2 minutes, or until very pink and done. If needed, drizzle olive oil over paella; sprinkle fresh parsley over top and serve.

Nightshade free

Gluten free

Lactose free

Be well, be happy!!