Perfect Paella

You might have noticed that this weekend was full of exciting culinary productions for us, and this one was arguably the fan favorite as I watched it disappear before my very eyes.

I'm going to make a sweeping generalization by saying that paella is the type of dinner that most people would order in a restaurant in Barcelona, but not make in their kitchen in Manhattan. To that I say: Shame on you!!!

This is one of the most rewarding meals to prepare and easiest to serve and the final product always receives high marks before the first bite has been taken...and again when the whole dish disappears.

Always Perfect Paella

Imagine making a meal in one huge pan that can be transfered AS IS directly to the table(in this case we cheat and use a wok instead of a traditional paella pan-this is where the kitchens in Barcelona have a leg up on our limited storage space).

Traditional paella's are made with snails and rabbit, but we like to use fresh local seafood, chicken thighs and any spicy sausage we can find (bison, cow, goat, whatever).

Saffron gives this dish it's signature flavor but adding cumin and spicy pepper flakes gives it a secret smoky punch.

Go ahead, try it once. I promise you will be entertaining with this dish again in no time!