“It's not about perfection; it's about flavor.” ~ Chef Gordon Ramsay
The history of paella dates back to the 15th century when Spanish farm workers cooked a one-pan meal for all to share on lunch breaks. Work partners cooking together, creating community. Tales are told of a man preparing paella for his fiancee as a gesture of his love for her. Paella is a symbol of love, family, community, and tradition.
A Dear Friend Inspires Creating Community
Driving on Highway 12 from Santa Rosa to Sonoma, California, I remember a roadhouse famous for serving family-style food that is no longer open. They would bring a traditional paella pan to the table with oven-toasted crostini and red wine from Sonoma Valley. It wasn’t just about the food; the meal was always outstanding.
Making paella began with a conversation about creating a dish to bring our respective family and friends together. Family-style meals are essential to me, whether with family, friends, or the local community, and they are the core of strengthening relationships. These experiences inspired me to keep this tradition of family meals alive.
My friend and neighbor, Patty Wulf, brought us together to create a community concept where we share a meal and time - fellow-shipping. We shared recipes and created new dishes, pairing food and wine. In 2017, we lost her to Ovarian cancer after a decade-long battle. I am grateful to have known her; I have had such a fantastic person in my life. Her spirit and drive made me want to do better, be better, and share my love of cooking and food with as many as possible.
Remembering My First Pass At Making Paella
I had just bought my home and wanted to run a maiden voyage of cooking paella on my patio before our Christmas Eve feast. The first step was to find the right pan; truthfully, I wasn’t sure how to select one. So, I opted for a Seasoned 15” Lodge Cast Iron Pan and sorted out the details on how best to use it for paella. A local chef, looking for restaurant supplies in a last-minute shop, politely leaned in and told me to save a little money and try the cast iron pan for a while.
I spent little time researching recipes, just a few high-level looks at how-to’s and ingredient lists. I went to the grocery store, searching for the proper rice, and I saw that people use Bomba or Arborio short grain. So, I grabbed 5 lbs of rice, some saffron, and chicken thighs with skin on. I grabbed every type of shellfish and had no clue what I was doing—an unplanned rookie approach to making such a delicate dish. I filled my grocery cart with all the fixings and then some for this experience.
It began to feel overwhelming after schlepping the groceries into the house, unloading, and taking inventory of what was on my counter and dining table. So, I got to work on prepping the food—I was about to cook it in a pan the size of a hot tub, and I was excited about it!
Setting Up The Outdoor Cooking Space
I laid down a drop cloth on my concrete patio, set up the propane burner system, and tested it before cooking to ensure it worked properly. I loaded in two 5-gallon cans of propane and kept a camping lighter in my packet because the fog started coming in, and for those who know the Bay Area, winds were blowin'!
I set up my high-boy tables with prepped produce, meats, seasoning, and seafood. I heated the pan, dropping in olive oil, rice, and saffron, and began stirring with a large wooden spoon the size of a canoe paddle. I felt empowered, slowly adding the vegetables, chicken, skin side down, and then the Spanish sausage, melding the layers of flavor together. Thoroughly unsure of the process, I cooked the ingredients with intent and hope.
I think I may have over-caramelized the chicken in the white wine broth. Nonetheless, I called over Patty and a few neighbors, offering a glass of Scherrer Platt Hill Pinot Noir to taste my first of many paella dishes to come. We stood around the burner and pan as the fantastic Sonoma evening set in during its annual crush. You could smell the wine grapes woven into the mighty Pacific’s sea air!
Practicing Paella
Making paella became a passion of mine, and I learned everything I could about rice, the proper cured meats, and the use of saffron with seafood. Using clams, calamari, prawns, lobster, mussels, king crab, and others, I built layers of flavor with each trial and error. Chorizo was my favorite; I used aged and smoked - slowly building the necessary layers of flavor. I built dishes with rustic chicken, chorizo, prawns, mussels, and clams. Accompanied by artichokes, tomatoes, garlic, and homemade chicken broth.
After 15 years of planning and making this dish over the Holiday season, I am ready to share the recipe with my readers. Please take the opportunity to dive into the pool one day, feet first, to learn how to make new dishes like this!
Click the link to Foraging and Farming below for more information on making paella, shellfish, and other delicious recipes.
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