Summer in Alaska and returning from a 2 week trip to Japan caught up to me. I was not able to write a post this week. I’m sorry. I’m bummed, because I wanted the streak to continue for the year, but I’m also a realist. This might not be the last time I have to apologize.  

To try and make amends, I want to share my notes for paella. If you haven’t made it, give it a try. It is a very forgiving dish that goes great with a lot of nice red wine and friends or family.

First, cook your meat. Seafood is good, like shrimp, salmon, halibut. Do your moose, caribou, or beef last. Set it aside.

Next, dice up onions and cook well with garlic and parsley. Then, add some diced tomatoes, tomato paste, and green peppers. Add some paprika, too.

Add your rice. Use Arborio or a similar variety. Brown until translucent. Maybe add a little lemon juice.

Cover rice with chicken stock. Add saffron. Bring to a steady boil. Stir first 10 minutes.

Keep covered with stock. Let it sit and boil until done, maybe 20 minutes.

At the end, turn it up a bit so the bottom gets slightly toasted. This crunchy part is called the socarret. When ready to serve, place the meat around the dish. Serve with some lemon wedges. 

Have a wonderfully simple Sunday and make Monday awesome!

Brian