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Week 122:

RECIPE OF THE WEEK FROM HIGHFIELD HALL & GARDENS STAFF, LISA WALKER

I recently received a paella pan for my birthday. I’ve never cooked paella before but have been really interested in trying it. I Googled “Paella recipe” and there are many variations out there using chicken, chorizo or sausage, shrimp, clams, mussels, lobster, and scallops or basically any type of protein you want to add. I chose a seafood paella recipe from a YouTube video by Joshua Weissman. What I found was that while at first glance it looks intimidating, it really is quite easy and comes together quickly.

There are a couple of things not to get hung up on, while a paella pan is special for this dish, it is not necessary, a large cast iron skillet or any large skillet will work fine. Ideally cooking over a fire is how authentic paella is made but I made mine on an electric stove top and from what I can tell it was just as good. If you are looking for your own paella pan, I researched and found the Garcima 16-inch Pata Negra Restaurant Grade Paella Pan to be the best for the money ($32 on Amazon!). You will also need Bomba rice which is special for paella, don’t skimp on this as other rice won’t cook properly. I hope you try this recipe and like it as much as we did!

*Note, if you watch the video you will notice I cut some corners and just used store bought fish stock
rather than making my own shrimp stock but knock yourself out if you want to go the extra step.

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