Smoky Seafood Paella

Name: Smoky Seafood Paella
Yield: serves 6 to 8 as a main course
Ingredients: 1 pound cleaned calamari; 1 teaspoon saffron threads; 1 cup boiling water; 2 teaspoons mixed dried thyme, rosemary, and sage; 1/4 cup extra-virgin olive oil; 2 yellow onions, chopped; 4 cloves garlic, minced; 2 large red bell peppers, seeded and cut into 1/4-inch-wide strips; 3 1/2 cups Spanish short-grain or arborio rice; 8 to 12 cups chicken broth; 1/2 pound serrano ham or prosciutto; 1 pound Spanish chorizo sausage, cut into 1-inch pieces; 1 pound firm white fish fillets, cut into 1-inch pieces; 4 large ripe tomatoes; 2 cups green peas; 1 1/2 pounds mussels, scrubbed; 1 1/2 pounds clams, scrubbed; 1 pound medium shrimp in the shell; 1 teaspoon minced fresh thyme; 1 teaspoon minced fresh oregano

January 24, 2012

In Spain, the native land of paella, this classic dish is often prepared over a live fire. Georgeanne Brennan and I adapted this recipe from The Mediterranean Herb Cookbook on a wood-fired grill at her home, using onions, garlic, peas, and fresh herbs from her garden. You can use fresh or frozen calamari. The quality of the ham and chorizo is very important, so shop for the recommended types. If you can’t find them in your local store, shop online at The Spanish Table or La Tienda (see Resources). One of the secrets to this dish is that the herbs are added in layers. The second secret is to cook it over a wood fire!

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