i apologize for my absence over the last few weeks/months, oh boy how time has flown! but i’ve been completely consumed by McGill and i have to say, i dont like the toll it’s taken on my culinary creativity! but all is not lost, the end is near, and i have managed to squeeze in a little excitement in the kitchen here and there. alas, ‘grilled’ paella from, oh, september or so…oopsies!
paul and i do a lot of dinners with the spicers, who i must add, are expecting little baby ali dec 12! congrats steph and jeff! back in the fall, after visiting steph’s mom and dad’s for dinner, jeff took it upon himself to recreate Mr.Lavigne’s paella. this is a really neat technique, super easy, and delicious beyond belief. the paella pot is situated on the grill, turn heat to medium-high, add all the ingredients and wait about 20-30 min and you have a meal fit for a king! (or a spicer!!) please note that too much time has definitely passed for me to completely accurately remember this recipe…so everything’s an approximation, BUT THAT’S THE JOY OF COOKING!!
Grilled Paella:
- 1 cup rice
- 2 cups chicken/veg broth
- about a 1/4 lb squid
- about a 1/4 scallops
- about 1/4 lb shrimp
- chopped chorizo
- 1/2 cup frozen peas
- 1 can diced tomatoes (def fire roasted if you’re in the good old USA!)
- saffron
- s&p
paella is sort of a ‘kitchen sink’ recipe in that you can really add any ingredients you want. im a huge seafood fan so i was tickled pink by the plethora of sea creatures in this dish, but you could easily replace them with all veggies, or even land-faring creatures if you wish.
