Paella!

October outdoor cooking with an AI assist

An authentic Spanish Paella in the backyard on a fine October evening.

John made good on his promise. He took that 18-inch paella pan down from the wall at Joann and Bob’s and made it happen. I was wary, knowing the work involved. He was enthusiastic. Our would-be guests were doubtful—and then very pleased.

We started by looking up recipes in our cookbooks. The purge of 2018 sent most of them to Webster’s and the AAUWbooksale, but some remained and offered instructions. The recipes all varied widely. Rabbit, lobster, and snails? I don’t think so.

The Tapas book had nothing about paella, but the Time-Life old school Foods of the World Spain and Portugal, had excellent background material. Spain on a Plate did not deliver.

Next, we looked at recipes online for a day or two, getting more confused. It seems everyone had a different opinion about what makes the best paella. Finally, I put the quest into a Google search bar, “Authentic Spanish Paella for 10 People with Chicken, Smoked Chorizo, Shrimp, Clams, and Mussels.” Ninety seconds later I had a menu, prep sheet, and shopping list. I read it all through and it was legit. AI is good for this. It also gave detailed instructions for the fire, which is fundamental to the process.

Step-by-step instructions at our fingertips.

John spent a day borrowing cinder blocks and chopping kindling to construct the outdoor fire pit. I shopped for fresh smoked paprika and saffron and made a gallon of rich chicken stock. Baby steps.

Trader Joe's had saffron and Spanish smoked paprika.

Jeanne stepped up to prepare a charcuterie board, using detailed instructions from AI, and did an amazing job of it. She prepared two: one for in the house and a bigger one for out by the fire. One special highlight was the quince paste that we had received from Pascale in France. She had made it from her own quince and sent it in the summer, but I wasn’t sure when to use it. It came into its glory at this event, especially paired with a frilly French cheese called Rosette that Jeanne found at Wegmans.

Jeanne followed the guidelines of the AI instructions but added her own flair--and her own sunflowers. Pascale's quince paste, served with teh frilly French cheese was a huge hit.

Everyone brought excellent Spanish wines, both Albariños and Tempranillos, and I got some Harner’s apple cider at the farmers market as an NA option. Brendyn brought the kids, which was great, since I had made some little Sage Potatoes hoping that they would come.

Special delivery! and Sage potatoes in the making.

We had planned on a 6:00 start time for dinner, with guests arriving an hour before, but I wasn’t ready enough! Once that fire was going, John was tied to it. So early arrivals were pressed into service. Good thing we are all a bunch of retired food service professionals. It came together in a flash.

At the ready, all the vegetables (except the peas). While some milled about and snacked, John huffed and he puffed to keep that flame roaring!

We were scooping out portions of paella onto our bowls as the sun started to slip behind the trees. Some opted to go indoors to a set table, where Kim and Bob A’s salad was. Some didn’t want to leave that blazing fire. Once it came together, it was over too soon!

Bob A used a mussel shell for a scoop and John finally enjoyed a glass of wine once the dish was complete. Jordy was an enthusiastic eater, no surprise since dad is the Director of Hospitality at the Hotel State College. Good Foodie stock.

There was Stouffer’s apple pie with Armagnac for dessert, and Bob D brought vanilla ice cream to gild the lily. Thanks to the diligence of the cleanup angels, all the perishables were whisked indoors before it was totally dark and the tiki lights extinguished.

The Dutch Apple Pie became a Spanish Apple Pie by sutting the sugar in half and adding 2 tablespoons of Armagnac.

It was a fine paella but the best part was the communal spirit that fanned the flames of camaraderie on a beautiful evening in fall-glorious Central Pennsylvania. That, and watching Jordy enjoy a plateful of paella, carefully cleaning out each clam and mussel.

AI gave us a head start on the menu, the shopping list, and the fire, but the real work was ours. It wasn’t seamless, but it went very well for a first go-round. There will be more!

This is when the peas were supposed to go in—before the parsley and the lemons.

Post-Paella Notes:

We used 2 pounds, nearly a full bag of Matiz paella rice that Kim and Bob A had in their cupboard. It had a sell-by of 4/1/2023 so I soaked the rice for an hour before cooking. It was perfect and created the crispy socarrat on the bottom.

Our (really Joann and Bob’s) 18-inch paella pan was full to the top and served 10 and a half people multiple serving with 4 quarts leftover as take home favors.

I made a gallon of rich chicken stock, and we used all but 3 cups, which went into the 4 quarts of paella that were left over for ease of reheating.

We used one pound of smoked chorizo but could have used two. And the chorizo should be cut in one-inch pieces so that it doesn’t burn.

Try to find littleneck clams that will cook as fast as the mussels.

Season the broth, and salt the vegetables when cooking the sofrito.

Mise Mise Mise en place! We forgot the peas. Be sure to have everything ready for the entire dish at hand at the cooking site.