Spanish Paella on the Bar-B-Que

My good friend Luiz likes to serve this traditional dish from his home country. He always cooks it outdoors.

Serves 6-8

Ingredients

1 small chicken, jointed (chicken parts are okay too - legs, breasts, etc)
2 pork chops without bone
1 small chorizo sausage
1 Spanish onion
1 clove of garlic
3 tblspoons extra virgin olive oil
5 cups chicken stock (or large can of chicken broth)
2 medium tomatoes (or a can of diced tomatoes, undrained)
1 cup bomba paella rice
12-15 stalks of saffron
1 small cooked lobster (optional)
8-10 large shelled shrimp (optional)
12 mussels (optional)
12 or more little neck clams (optional)
1 package of frozen peas (10 oz)
1 red sweet pepper, cut into long, thin strips
12 stalks of asparagus (optional)
salt, pepper, chili

Method

In the paella pan (or a flat pan that is safe for the gas grill or bar b que) saute onion and garlic for a little while, then add the chicken, pork and chorizo, and continue frying until golden. Add half of the chicken broth and simmer for 15-20 minutes.

Add tomatoes (peeled and chopped), rice and remaining broth. Simmer 5-10 minutes.
Stir in the saffron/liquid. (To prepare the saffron you need to soak it in 3-4 tablespoons of cold water for a minimum of 30 minutes. I like to have it soaking while all the ingredients are getting chopped and prepared, to ensure a nice yellow/red liquid.)

Arrange lobster pieces, shrimp, mussels, clams, peas, asparagus and red pepper on top. Continue cooking for around 15-20 minutes, until the rice is creamy but al dente at the center, and has absorbed most of the liquid. The clams and mussels will have opened up by now (discard any that have not).

Check seasoning and serve piping hot.

Note
Many of the ingredients are optional. It all depends on your audience - you don't want to be guilty of serving pork to a vegetarian or have to rush your guest to the emergency room midway through dinner because of a seafood allergy! You can modify everything to your needs. But do not omit the core ingredients: onion, garlic, saffron rice, tomatoes, broth (though this could be vegetable stock).

Apple Cake for Labor Day

It's Labor Day, it's the end of summer, it's picnic time. So why not take off to the park with a slice of tortilla (see my last post) and some apple cake. Apples are plentiful right now, but you can also make this cake with pears, or try adding in a handful of berries in place of the sultanas and walnuts. This recipe originated in Germany. You will amaze your friends with your baking skills. This is one easy cake to make, but your secret will be safe with me.

Ingredients

1 lb cooking apples, peeled, cored and chopped up fine
2 oz sultanas
1 oz chopped walnuts
1/2 tsp cinnamon
2 oz Turbinado or Demerara sugar
4 oz superfine sugar
1 cup all-purpose flour
1 level tsp baking powder
1 stick butter, melted
1 egg, beaten

Method

Combine fruit, nuts, spices and Turbinado/Demerara sugar in a large bowl. Mix superfine sugar, flour, butter, egg and beat well. Set oven to 350 degrees. Grease and line a deep, round, loose-bottomed 8" cake tin. Spread 2/3 of the cake batter onto the base of the pan. Add the apple mixture. Spoon the remaining batter over the top. It should almost cover the fruit filling. Bake 50-60 minutes, until well risen and springy to touch. You can serve warm with custard, cream or ice cream. But remember to save some to cool for your picnic!

Alamo Square Tortilla

When I visit San Francisco with my dog we walk on the beach. But if I'm there alone I love to go to Alamo Square and see the Painted Ladies close up. The panorama of the city from the park is magnificent, making this a great picnic spot. And what better picnic food to eat in San Francisco than a real Spanish tortilla.

Ingredients for a big one:

6-7 eggs
1-2 spicy sausages or 1/2 pound bacon, chopped
1/4 pint milk
1 tsp paprika
1 large onion, finely sliced
2 garlic cloves, crushed
olive oil for frying
pinch dried oregano and basil, or a handful if fresh
1 green and 1 red pepper, finely chopped
1 pound of potatoes, parboiled in their skins
handful of fresh parsley and/or coriander

Method:

In a large, ovenproof pan fry onion and garlic on stove top in olive oil until soft and transparent. Add peppers to the pan and continue cooking. After a few minutes add meat. After another few minutes add potatoes (skins removed, and sliced 1/4 inch thick). You may need to add more olive oil before putting the potatoes in - it will depend on how much fat your meat releases. Continue frying until all is cooked. Add parsley/coriander. Meanwhile beat eggs with milk and remaining seasoning. Add salt and pepper to taste (bearing in mind the degree of spiciness/saltiness of the meat ingredient). Pour egg mixture into pan, stir to mix. Continue cooking gently until the eggs just set. You can also finish under a hot grill to cook the center and brown the top.

Allow to cool and cut into wedges. It's also great between slices of sourdough, and more portable for a picnic that way.