Thursday, March 11, 2004

I am so deeply affected and saddened today by the news coming from Spain. Atocha. Madrid. The train station just 2 blocks from where I stayed. Two blocks from where my cousin and his wife are living. My point of arrival and departure, while in Madrid. What captured my heart while there, as I have said before, is the people. They are a shy, but social people. Gracious in spirit and generous of heart. Their day is centered around family meals and strolls. They gather to celebrate the goodness that their culture manifests. This Paella is a recipe I brought back with me. Whatever comfort can be found by gathering with friends, family… even strangers who want to celebrate all that these peoples' lives represent, this hearty meal will warm and soothe the body, and our saddened spirits. Paella Mixta (mixed Seafood, sausage and Chicken Paella) is classically prepared in an iron paella pan. I bought mine at El Rastro in Madrid. This is a splendid combination of seafood and meat, and colorful vegetables. Paella originates from Valencia, but rarely is a paella produced in that region that mixes seafood with meat. This classic preparation tends to be the Spanish-themed version popularized outside of Spain. The combination of delicate lobster meat, mussels, clams and prawns mixed with chorizo sausage and tender chicken is undeniably indulgent.  The rice swells with flavor absorbed from the cooking process and – once again – the subtle but aromatic flavors of cumin and pimenton, this time coupled with rosemary and thyme. The recipe says it yields 6 servings – it can easily be stretched to 8 or 10 if served with a salad of mixed greens and fresh bread. Paella Mixta (Mixed Seafood, Sausage, and Chicken Paella) Serves 6 -- 30 minutes preparation; 60 minutes cooking 10 mussels 10 clams ½ cup plus 4 tablespoons, olive oil 2 ounces (no, its not a misprint!) boneless pork, diced 2 teaspoons minced garlic (about 2 cloves) ¾ cup onions, chopped fine (about 1 medium onion) 1 medium tomato, skinned, seeded and chopped (I substituted 4 canned plum tomatoes) 1 small red pepper, seeded and cut into thin strips 1 small green pepper, seeded and cut into thin strips 1 small yellow pepper, seeded and cut into thin strips 32 ounces (2 lbs.) skinless, boneless chicken breasts, cut into chunks (I used about 1 ¾ lb.) Salt and Pepper to taste 1 teaspoon paprika (or sweet pimenton) ½ teaspoon dried rosemary ½ teaspoon dried thyme ¼ teaspoon ground cumin 24 ounces lobster claws 3 cups short grained (paella) rice (I used just under 3 cups) 6 cups chicken broth ¼ teaspoon saffron 2 chorizo sausages, cooked and cut into chunks (I used one precooked chorizo sausage) 10 uncooked prawns, peeled and deveined ½ cup peas (I substituted fresh, sweet corn) 4 tablespoons capers (I omitted) Lemon wedges for garnish Scrub and debeard the mussels and clams discarding any that do not close when tapped sharply. Set aside. Heat ¼ cup of the olive oil in a frying pan. Add the pork, and brown on all sides. Mix in the garlic, onions, tomato, and peppers, stirring constantly until cooked. Set aside. In another pan, heat a further ¼ cup olive oil and cook the chicken until browned on all sides. Season with salt, pepper, pimenton, rosemary, thyme, and cumin. Transfer the chicken to a plate and set aside. In the same pan, cook the lobster claws over high heat for several minutes until its shell turns pink. Set the pan aside. Preheat the oven to 400 degrees F. Heat 4 tablespoons olive oil in a pan, and sauté the rice until it is translucent. Pour in the chicken broth, and combine well. Add the pork mixture, stirring constantly. Sprinkle in the saffron and continue to stir until well mixed. Transfer the rice into a paella pan. Mix in the lobster, chicken, sausage, clams, mussels, prawns, peas, and capers, combining well. Bake the paella, uncovered, and on the lowest oven shelf, for around 25 minutes, or until all the liquid has been absorbed. Discard any mussels and clams that have failed to open. Serve the paella straight from the pan, garnished with lemon wedges. 7:38:53 PM    comment []