Try This Recipe from Xixon's Jon Gonzalez at Paella Parade Tonight
|Photo via Frederick Wildman and Sons, Ltd's Flickr|
We hear tickets are still available so go bite, sip, and let us know what you thought!
Paella Melosa Mar Y Montaña (Montagna)
1 red pepper, chopped
1 green pepper, chopped
¾ lb. squid, sliced
¾ lb. dried, salted cod loin, slightly cooked
½ lb. fresh mushrooms (Boletus Edulis variety recommended)
12 green asparagus
12 baby carrots
2 cups Bomba rice
6 cups fish soup (made with the heads and bones)
4 Tbs. olive oil
4 cloves garlic, chopped
Few sprigs parsley, chopped
Pinch of salt
Large pinch of saffron
Pinch of cayenne pepper
Directions: Fry the peppers lightly with the garlic and olive oil. Add saffron and cayenne pepper. Once the vegetables are cooked, add the squid and cod. Then add the mushrooms and the rest of the vegetables. Keep cooking on a low fire and stir.
Add the rice and fry it at a higher temperature. Then add the soup (keeping 1/5th for later) and the parsley.
Season with salt and keep the fire low. After 5 minutes of cooking, place the mussels, clams, and shrimp on top and let boil until the rice is ready. If needed, add more soup depending on the desired texture of the rice.
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