Simple Spring Paella

Food & Wine: Andrew Zimmern's Simple Spring Paella
Simple Spring Paella Photo © Madeleine Hill
By Andrew Zimmern Posted May 26, 2014

I love paella. It’s easy and more forgiving than risotto for the home cook. Paella is cooked over an open fire. I often do mine on my grill, over cherry and hickory hardwood coals. The crust develops superbly and the key to great paella is having the aroma and flavor of the fire convect into the open pan.

That being said…for the past three months I have cooked paella indoors and while it’s not the same, it’s still an A-minus, and that’s pretty awesome. Celebrate spring with this delicious and easy Spanish classic. If you can do it outside, go for it. If not, you will still be thrilled.

My last thought: I often add Spanish chorizo or other sausage to this recipe because the pairing of sausage and shellfish is a sublime combination and muy auténtico as well. Get the Recipe

Related: Andrew Zimmern Recipes
More Paella Recipes
Delicious Spring Recipes

The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.

You May Also Like
powered by ZergNet