My seminary classmate Carlos Diaz gave us a paella pan and the Time-Life Cooking of Spain cookbook for a wedding present. That was forty years ago and paella has been a mainstay of my kitchen for special events. I made one last night for a family birthday.
The original Time-Life recipe was a lovely Valencia style paella with some not very authentic ingredients such as lobster. Paella was originally a humble peasant dish of saffron infused rice with whatever fresh vegetables and fish or game that was available.
This elaborate Valencia style paella is the one most Americans know from restaurants. This is my take on it with four decades of my tweaks. It is pretty labor intensive, but a fun project in the kitchen, and the results are unfailingly crowd-pleasing. Serves six with generous portions. Continue reading