PAELLA

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What a fun evening! My friend Rudy, my daughter Layla, hubby and I, discussing domestic and foreign policy (rather heatedly at times), and trying to solve the woes of the world. All the while, we were creating a beautiful pot of reddish-golden rice, chocked full of chorizo, smoked sausages, shrimps and mussels, glistening with roasted red and poblano peppers, and summer squash.
Paella, is historically, an East meets West creation. In coastal Valencia Spain, the Moors brought the rice and Roman irrigation made treasures from the land, bountiful. Originally rabbit, snails, seafood, artichokes and small navy beans were added to the saffron flavored rice, but today, there are many variations. Though Valencians frown upon this practice, the rest of Spain has claimed Paella as their national dish.
The night commenced with lively conversation while simmering a seafood stock, sauteing vegetables and meats, washing and debearding mussels, and shelling shrimp. All culminated in a fabulous meal.
If we could all use our energy to cook together, share opinions (be it loudly, at times) and feast upon a communal meal, such as Paella, there would be little time for world wide aggression. And that was the conclusion of our little gathering, after a very satisfying dinner.
PEACE.

RECIPE
6-8 SERVINGS

1/2 teaspoon saffron threads
4 oz chorizo sliced
8 oz smoked sausage slice
1 lb shrimp, shelled and deveined
12-16 mussels,debearded and cleaned
1/2 cup olive oil
1 onion mince
3 tomatoes chopped
3 bayleaves
3 cloves garlic minced
1 tablespoon smoked paprika
salt to taste
2 1/2 cups Valencia or short grain rice
7 cups seafood or chicken stock**
3 jarred roasted peppers sliced
1 medium zucchini diced

Heat olive oil in a large Dutch oven, and toss the shrimp for 1 minute. Remove from pan.

Add the sausages and chorizo and brown. Drain some of the fat if desired.

Add the onions, garlic, tomatoes, bayleaves, paprika and salt, and simmer for 10 minutes on a low flame.

Add the saffron water and the broth and bring to a boil.

Add the rice, peppers and zuchini, and distribute evenly. Cook on a low flame, without stirring, for 10-12 minutes.

Add the mussels, nestling the hinge side down, and cover for 5 minutes until they open, Discard those that dont.
Add the shrimp. All the liquid should be absorbed by now, and the rice should be al dente.
Turn off the heat, cover and let stand for 10 minutes.
ENJOY

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