by Chef Joseph Yacino
June is the the beginning of Summer here in the northern hemisphere and it is also the when we celebrate the longest day of the year, Skt. Hans as it is known throughout Scandinavia or St. John’s Day is celebrated with bonfires, and outdoor cookery. Originally I wanted to do typical Norwegian fare, but after speaking with a dear friend I learned that the traditional foods have given way to “International Fare”. Spain has a huge exPat Norwegian community and Florida was founded by the Spaniards in 1513 by Ponce de Leon who led the first European expedition.populations. So I thought I would offer one of my favourite dishes from Valencia Spain, Paella.
Paella was originally a peasant dish, cooked over an open fire in the fields and eaten directly from the pan. Originally snails were the main protein used as they were plentiful in the fields. Occasionally rabbit or duck would be added and if you were really well off chicken. Every Spanish mother claims to make the best paella. Variations to the dish abound. The three most well known versions are the “Valencian Paella” which is described above, the “Paella de Marisco”(seafood), and the “Paella Mixta” (a mixture of land animals, seafood, white rice and vegetables). Below is my favourite version of the Mixta. This can easily be done on the grill or an open flame outside. You need to be able to regulate the heat.
Paella Mixta
Serves 6-8
5 cups/40 ounces/1.25 liters chicken broth
1/4 teaspoon/1 ml smoked paprika
1/2 teaspoon/2 ml saffron
1 small yellow onion, peeled
1/2 cup/4 ounces/125 ml olive oil
4 ounces/115g cured chorizo, cut into 1 inch/2.5 cm pieces
1 small chicken cut into 8 pieces
8 pieces of rabbit (or all chicken)
1 medium yellow onion, diced
6 cloves garlic, minced
2 cups/15 ounces/420g short grained Spanish rice (bomba)
4 plum tomatoes, diced
2 bay leaves
1 pound/450g medium shrimp (16-20)
16 clam and or mussels
4 ounces/115 g frozen peas
4 ounces/115 g pimento stuffed green olives
2 roasted red peppers, cut into strips
handful chopped parsley
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