Can you Paella?

I am happy to report that as isolation starts to ease for us here in Toronto, the weather is just spectacular, and the garden is sprouting up nicely, we were able to get our trio together again, for alfresco dining, in the garden. Getting into the garden and working away, being able to see a few friends, and having meals outside has truly helped to keep us sane during these strange times. This week we take a whirlwind tour of food inspired by spain (mostly because we have a paella pan, that has not been used in some time.)

After a tour of the garden, to check how things are coming along, we set to work, getting the BBQ going, with extra coals and warming items indoors. We gathered under the pergola, to pop the cork on some Malivoire Bisous Rose sparkling wine, and enjoyed Empanadillos with swiss chard and creme fraiche, and marinated eggplant montaditos.

My only regret was that the produce from the garden was not mature enough to use for these dishes, but the flavours were wonderful. We all love swiss chard, and finding a new way to feature it is always a plus. The marinated eggplant was creamy and delicious on the grilled bread. Hanging out under the vines on a sunny day just got better.

Now it was time to move to the table, in the yard, to try another new dish, a White Gazpacho soup.

I had never heard of a soup made from green grapes, but this was light and delicate, with a cooling effect, on a warm night. As you can see in the pictures, we opened a Malivoire Vivant Rose 2019, to accompany our meal. During these strange times, it is lovely that wineries will deliver right to your door, and we do like to support some of our local producers.

Now for some fun on the BBQ, making Paella. The first time I blogged about Paella, I quoted “The Paella Professor” and so shall I again  “There is only one way to truly honor Jesus in our lives, and it is not to keep his commandments, nor honor his sacrifice, nor study his teachings. Rather, it is to pour your rice in a cross when making a Paella. Now, while I have seen great Paella chefs pour the rice erratically throughout the pan, such an exhibition has been the exception rather than rule. The great majority of Paella experts all agree: the rice is to be poured in the shape of a cross (please cross yourself now).”

I find Paella easier to make on a gas grill, because of how well you can control the heat, but using real hardwood coals, gives that extra smokey flavour, we love. It takes a bit of faith, to not open it, not poke nor stir, but the result is worth it. The socarrat in paella is one of the most important keys for fabulous flavor. The socarrat is the crusty crispy bottom of the paella that becomes caramelized and toasted on the bottom of the pan when it is cooking. I think I finally got it right.

Of course the Paella was not the only item on this main course. Shawn had been busy all weekend creating Marinated Garlic Mushrooms, Bombas with spicy pepper sauce and aioli, Asparagus with romesco sauce, and a Spinach and Mushroom Tortilla.

My sister thought the toothpicks in the mushrooms were to keep critters away, but instead it is a good way to keep track of the slippery little guys. If you think the colours are vibrant in the pictures, you can imagine how vibrant the flavours were. The smokey paella, alongside the tangy sauce on the crunchy bombas, with the quiche-like texture of the tortilla. This meal had the tastes and textures going full blast.

What a lovely evening to hang out, with the sun hanging low in the sky, watching the garden grow and discussing our lives and issues of the day. Are we almost ready to have a guest??? You will have to stay tuned.