Paella Party Recipes
The summer harvest is at its peak, with favorites such as heirloom tomatoes, eggplant, green beans and cucumbers ripening in abundance as we reach the end of August. This week, put these gorgeous offerings to delicious use in a traditional Spanish-style paella crafted with our own signature chicken stock and a pinch of fragrant saffron. Also featuring Italian Rustica bread and farm-fresh fruit including melons, plums and grapes, this summery lineup is fit for a crowd—gather ‘round the paella pan, uncork a bottle of white wine and enjoy!
Here are a few recipe ideas for the week:
Classic Spanish Paella
This recipe is so versatile: Try it with different vegetables, add in your favorite protein, or even cook it on the grill!
Grilled Padrón Peppers
These small, slightly-sweet (but sometimes spicy!) peppers get an extra dose of smoky flavor courtesy of a quick sear on the grill.
Carrots Marinated with Garlic & Oregano
This room-temperature dish packs in the flavor and makes for a lovely side dish on a hot day.
Yellow Romano Beans with Caramelized Sweet Onions
These beautiful beans are tossed with flavorful onions and fresh parsley.
Cucumber Melon Salad with Feta
A true homage to summer, this salad from The Splendid Table is cool, crisp and juicy.
Classic Spanish Paella
This classic paella recipe from The Spanish Table is a summer favorite at the Farm. Full of fresh seafood and spicy chorizo, the caramelized crispy rice crust known as the socarrat is still our favorite part!
Ingredients:
½ cup uncooked Valencian Rice per person
1 cup chicken stock per person
5 threads saffron per person dissolved in a little white wine
Olive oil, to cover bottom of pan
1 piece of chicken, such as a thigh, per person
½ to 1 soft chorizo sausage per person
½ teaspoon Spanish sweet paprika per person
1 clove garlic per person, minced
¼ cup chopped onion per person
1/8 cup grated tomato (cut in half, grate and discard the skin) per person
2 shrimp or prawns per person
2-4 small clams and/or mussels per person
Red piquillo peppers cut in strips
Artichoke hearts, green beans or peas
Cooked white Spanish beans such as alubias de la granja or judion
Lemon wedges for garnish
Salt to taste
Method:
1. Heat stock in a separate stock pot. Crush saffron and add it to stock or a little bit of white wine. Heat paella pan over medium heat, add olive oil and fry chicken until it begins to brown.
2. Next add garlic and onions and saute until translucent. Add chorizo and cook until heated. Add the rice, stirring until well coated with oil. Add the paprika and grated tomato. Stir while cooking for a few minutes. Add saffron flavored wine and hot stock. Bring to a boil while scraping the bottom of pan. Now the rice should be level and you will not need to stir from this point on. Adjust heat to maintain a nice simmer.
3. When the rice has absorbed a good amount of liquid but still has a soupy appearance add the mussels or clams. Once the rice is cooked add the shrimp or prawns tucking them down into the rice, then the piquillo peppers, artichoke hearts, green beans, beans and peas. During this time the rice should be caramelizing on the bottom of the pan. It will make a faint crackling sound and smell toasty sweet but not burnt. Set aside to rest for 5-10 minutes. Sprinkle with chopped parsley, garnish with lemon wedges and serve.
Variation: This recipe can also be made using the oven or barbecue—see The Spanish Table for details on how!
