Recipes

Fire Pit Paella

By David Bowers
Published: May 1, 2012
Paella1
Photo by Food styling and photos by John & Tanya Bäck
Paella is endlessly flexible. If you like, brown a pound of chicken drumsticks before you cook the chorizo, then set it aside. When you add the hot stock to the rice in step 5, add the chicken and let it cook while the rice steams. Use mussels instead of clams (or use both), and add a few lobster tails for outrageous luxury. You can simply strip it down and make it with just the chorizo – or kielbasa, if you can’t find dry chorizo – and no seafood at all. The saffron is also optional, but it’s traditional; it warmly complements the delicately smoky flavor imparted by the wood fire. There will be a crunchy golden-brown crust of rice on the bottom of the pan from the heat of the fire pit; this is considered highly desirable. Scrape it up with a spatula, and add a bit to each serving. Makes 6–8 servings.
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