Paella at one of our A Plot to Eat dinners

Unkay, let’s talk paella. Everyone has their own paella and for many, it is the heart of their food glory. Often, you’ll hear someone talk about their paella as if they invented it.

The point of paella isn’t to show off culinary acumen, it is to provide a fantastic meal for as many people with as little effort as possible. For that reason, Paella is everywhere in the world. It’s no surprise that you can find it in the Philippines just as easily as you can find it in Spain. Keep the fun in paella, make it, invite friends over, let it speak for itself.

What paella we make depends on what the farm is giving. Peavines are just as appropriate as peas. At present, we’re cooking making a morel and sausage paella with morels our neighbor picked up in his orchard and was kind enough to drop by.

With seafood paella, cook the rice a touch before adding the protein.

Makes: 6 people for hours / 12 people for a dinner party
Keeps: 4 Days
Time: 45 minutes with ingredients prepped

Parmesan Crisps

Another sofrito

1/4 cup olive oil
1 each onion, chopped
1each leek, sliced thin
1 stalk celery
1/2 tsp garlic
1 each bell pepper, diced
1 heavy pinch saffron
1 tsp sweet smoked paprika
1/2 tsp fennel seed
1 cup white wine
1/2 cup tomato puree

3 cups Bomba Rice
5 cups stock

1 lb Langoustines
3 per person scallops
6 per person mussels
1/2 cup Sweet peas
Chopped parsley (optional, obviously)

3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

In a food processor with a blade:
Heat oven to 350°F
Cut 1.5″ rounds and stipple thoroughly
Brush with egg wash
Put each round on a sheet pan and bake for 10 minutes
Remove from the oven
Place a heaping teaspoon of cheese on top of each round
Place in oven and bake for another 10 minutes


The flor, the crispy rice at the bottom of the paella pan, is an ideal element to Paella. It’s tricky to get when you don’t have consistent heat under your pan. To achieve the flor, listen to the rice as it cooks uncovered. You’ll hear it start to crackle. Don’t stir the rice at this point, let it ride until the crackling becomes muted.

If people are around while you are cooking paella, it is humane to have snacks on hand. Hunger will hound your guests. We like to serve strongly flavored appetizers that preoccupy hunger without sating it.