{"id":2861,"date":"2011-10-04T20:27:23","date_gmt":"2011-10-05T03:27:23","guid":{"rendered":"http:\/\/www.cooking-outdoors.com\/?p=2861"},"modified":"2014-01-03T04:26:49","modified_gmt":"2014-01-03T11:26:49","slug":"have-paella-pan-will-travel-guest-post","status":"publish","type":"post","link":"https:\/\/cooking-outdoors.com\/have-paella-pan-will-travel-guest-post\/","title":{"rendered":"Have ‘Paella Pan’ Will travel – Guest post"},"content":{"rendered":"

Have ‘Paella Pan' Will travel – Guest post<\/h2>\n

I have the most wonderful surprise for all of you! A recipe that delivers eye appeal, warmth and satisfaction for all of your friends and family! It is a dish that has fascinated me for years. Presented from Spain as it is cooked in Spain from my newest friend and guest writer Lynsey Drake of www.larosilla.info. <\/span>Lynsey is a passionate home cook, recipe creator, and hostess of La Rosilla country house restaurant a wonderfully charming culinary school in Inland Axarquia, Spain. Please enjoy – Have ‘Paella Pan' Will travel<\/span><\/p>\n

\"Have<\/a>Paella or Arroces, have become part of my families\u2019 new life, since immigrating from the U.K to Andalucia Spain 7 years ago. Paella is a dish prepared with love and gusto, to be shared with family, friends & neighbors. It is a dish offered in most Ferias of Spain throughout the year, and comes in many guises depending on the area of Spain you live in. From the traditional Paella Valenciana, with meat & seafood, to modern day arroces (rices) & paellas adjusted to use what it is in season, or to suit the diners.<\/span><\/p>\n

Paelleras (paella pans) range in size from a 4 portions to massive pans measuring meters across, to feed a whole town.\u00a0 This giant paella is a spectacular cooking outdoor event, when people gather from far around, to watch and taste the local dish.\u00a0 Cooked above a wood fire, these experts tend their giant pans of rice, meat & stock, until the dish is ready, rested and waiting to be devoured.\u00a0 Often taking hours to prepare & cook, eaten in moments.<\/span><\/p>\n

I like to cook my Paella on a warm summer evenings just as the sun is setting over the mountains.\u00a0 I usually cook a 15 portion Paella, as leftovers are delicious.\u00a0 I use a large pan and special Paella gas burner, which make it very portable, and I can cook anywhere, beach, camping & picnics. It is a very social affair, often friends gather around the ring whilst cooking, many times offering their suggestions or preferences\u00a0and expertise for the perfect Paella. A favorite with my Family is Chicken, chorizo, asparagus\u00a0and wild mushroom. Based on 15 servings: The secret is to have all ingredients ready prepared, so you are ready to cook.<\/span><\/p>\n

\"Have<\/a><\/span><\/p>\n

Ingredients<\/span><\/span><\/p>\n

Olive oil<\/span><\/p>\n

1kg of chicken pieces \/ skin off \u2013 Bone-in fine<\/span><\/p>\n

1 large chorizo sausage, skinned\u00a0and cut into 1 cm slices.<\/span><\/p>\n

1 glass of white wine.<\/span><\/p>\n

1 onion \u2013 diced<\/span><\/p>\n

1 head of garlic, peeled\u00a0and sliced<\/span><\/p>\n

1 green pepper \u2013 diced<\/span><\/p>\n

1 red pepper \u2013 diced<\/span><\/p>\n

Handful of fresh thyme<\/span><\/p>\n

1 dried ‘Nora' pepper<\/span><\/p>\n

1 kg paella rice ‘calasparra'<\/span><\/p>\n

1 large tin of tomatoes<\/span><\/p>\n

Saffron<\/span><\/p>\n

2 sachets of Paella seasoning or \u00bd tsp each of Paprika, turmeric, fenugreek.<\/span><\/p>\n

2 litres chicken stock<\/span><\/p>\n

1 hand of Asparagus, trimmed.<\/span><\/p>\n

500 g mixed fresh wild mushroom or preserved in brine<\/span><\/p>\n

Lemon to decorate<\/span><\/p>\n

\"Have<\/a><\/span><\/p>\n

Preparation<\/span><\/span><\/p>\n

Prepare the chicken by marinating in olive oil, thyme, slat\u00a0and pepper.<\/span><\/p>\n

Make up stock\u00a0and add saffron to infuse.<\/span><\/p>\n

Put a layer of Olive oil in your Paella Pan to cover the bottom.<\/span><\/p>\n

Heat gently, add your whole Nora pepper,\u00a0 then chicken\u00a0and thyme.<\/span><\/p>\n

Brown the meat nicely, then stir\u00a0and fry 10 mins.<\/span><\/p>\n

Remove the Nora pepper<\/span><\/p>\n

Add onion, garlic\u00a0and peppers – Fry for 5 mins until soft.<\/span><\/p>\n

Add chopped mushrooms\u00a0and Chorizo \u2013 fry for 2\/3 mins<\/span><\/p>\n

Add tinned toms, and break up in pan, add white wine & stir & bubble.<\/span><\/p>\n

Season with Salt & pepper<\/span><\/p>\n

Stir in seasoning \/ spices.<\/span><\/p>\n

Add handfuls of rice around the pan, to let rice absorb some of the juices, stir.<\/span><\/p>\n

Pour in stock\u00a0and saffron, stir so rice is distributed evenly.<\/span><\/p>\n

Simmer for 5 \u2013 6 mins then reduce heat to medium low.<\/span><\/p>\n

DO NOT STIR ANYMORE cook for 20\/25 mins until all liquid absorb, you may need to add a little more \u2013 you want you rice to be ‘al dente'.<\/span><\/p>\n

5 mins before end of cooking, lay the Asparagus on the top in a circle, it will cook in the steam.<\/span><\/p>\n

Turn off heat, and cover with a clean cloth, foil or as sometimes in Spain newspaper, to rest and flavor infuse.<\/span><\/p>\n

Decorate the edge of the pan with lemon wedges, and sprinkle on some more fresh thyme.<\/span><\/p>\n

Buen Provecho x<\/span><\/p>\n

Thank you Lynsey! What a great recipe.<\/p>\n

You can find more about Lynsey, her blog and her classes at:<\/p>\n

Lynsey Drake <\/span>La Rosilla – Lifestyle & Food.<\/span><\/p>\n

www.larosilla.com <\/span>www.larosilla.info <\/span><\/div>\n","protected":false},"excerpt":{"rendered":"

Have ‘Paella Pan’ Will travel – Guest post I have the most wonderful surprise for all of you! A recipe that delivers eye appeal, warmth and satisfaction for all of your friends and family! It is a dish that has fascinated me for years. Presented from Spain as it is cooked in Spain from my […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[90,1314],"tags":[7,1316,1319,1315,1320,1317,1318],"class_list":["post-2861","post","type-post","status-publish","format-standard","hentry","category-outdoor-cooking-around-the-world","category-guest-authors","tag-cooking-outdoors","tag-how-to-cook-paella","tag-lynsey-drake","tag-paella","tag-paella-dish","tag-paella-recipe","tag-recipe-for-paella"],"yoast_head":"\nHave 'Paella Pan' Will travel - 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Ready to step up your grilling game a bit? How about a recipe that's completely different that throwing a chunk of meat on the grill? 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No pictures but a great recipe! Cooking Wild Game Meat These recipes come from an old cookbook that my Mom bought after moving to Alaska in 1951. The first 30 pages are missing, so I can\u2019t credit the author(s).\u2026","rel":"","context":"In "Guest Authors"","block_context":{"text":"Guest Authors","link":"https:\/\/cooking-outdoors.com\/category\/guest-authors\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3447,"url":"https:\/\/cooking-outdoors.com\/grilled-asparagus-and-artichoke-hearts\/","url_meta":{"origin":2861,"position":2},"title":"Grilled Asparagus and Artichoke Hearts","author":"Gary House","date":"March 23, 2012","format":false,"excerpt":"Grilled Asparagus and Artichoke Hearts One of the most popular posts about grilling on Cooking-Outdoors has been my \"Foiled Wrapped Asparagus Grilled on the Barbecue\" recipe. Day after day, this article has been read by thousands of people and rightfully so! Grilled Asparagus is absolutely amazing, when done correctly. This\u2026","rel":"","context":"In "Grilling"","block_context":{"text":"Grilling","link":"https:\/\/cooking-outdoors.com\/category\/grilling-recipes-tips-and-techniques\/"},"img":{"alt_text":"Grilled Asparagus and Artichoke Hearts","src":"https:\/\/i0.wp.com\/farm8.staticflickr.com\/7188\/6852680056_fcb3c7f8e0.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":9211,"url":"https:\/\/cooking-outdoors.com\/baked-scalloped-potato-and-tomato-gratin-recipe\/","url_meta":{"origin":2861,"position":3},"title":"Baked Scalloped Potato and Tomato Gratin Recipe","author":"Gary House","date":"January 8, 2014","format":false,"excerpt":"What a great side dish for almost any grilled meal, though I hesitate to call this a side dish, as it is very rich and filling and could be a meal in itself. Easily baked in the Camp Chef Italia Artisan Pizza Oven accessory using Camp Chef's Cast Iron Pie\u2026","rel":"","context":"In "Side Dishes"","block_context":{"text":"Side Dishes","link":"https:\/\/cooking-outdoors.com\/category\/grilling-bbq-dutch-oven-and-outdoor-cooking-recipes-tips-and-techniques\/side-dish-recipes-tips-and-techniques\/"},"img":{"alt_text":"Baked Scalloped Potato and Tomato Gratin Recipe","src":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2014\/01\/Scalloped-Potato-and-Tomato-Graitin-4.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2014\/01\/Scalloped-Potato-and-Tomato-Graitin-4.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2014\/01\/Scalloped-Potato-and-Tomato-Graitin-4.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2014\/01\/Scalloped-Potato-and-Tomato-Graitin-4.jpg?resize=700%2C400&ssl=1 2x"},"classes":[]},{"id":2191,"url":"https:\/\/cooking-outdoors.com\/yukon-gold-potato-medley-potatos-never-tasted-so-good\/","url_meta":{"origin":2861,"position":4},"title":"Yukon Gold Potato Medley, Potatoes never tasted so good!","author":"Gary House","date":"February 11, 2011","format":false,"excerpt":"Yukon Gold Potato Medley, Potatoes never tasted so good This dish was inspired from ... well, the top of my head. No not the top - top just the inside top! I, as almost always, created this from a few ingredients that I had and it just came out so\u2026","rel":"","context":"In "Grilling"","block_context":{"text":"Grilling","link":"https:\/\/cooking-outdoors.com\/category\/grilling-recipes-tips-and-techniques\/"},"img":{"alt_text":"Yukon Gold Potato Medley, Potatoes never tasted so good","src":"https:\/\/i0.wp.com\/farm6.static.flickr.com\/5051\/5417439944_11d18c5c57_m_d.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1068,"url":"https:\/\/cooking-outdoors.com\/taco-meatball-ring\/","url_meta":{"origin":2861,"position":5},"title":"Taco Meatball Ring","author":"Gary House","date":"October 7, 2009","format":false,"excerpt":"Taco Meatball Ring Taco Meatball Ring Have you ever been invited to a party and didn\u2019t know what to bring? Something going on at work or in the office, you have to bring a dish, and they wanted it cooked in a Dutch oven because that\u2019s what you do? Well,\u2026","rel":"","context":"In "Cooking outdoors"","block_context":{"text":"Cooking outdoors","link":"https:\/\/cooking-outdoors.com\/category\/outdoor-cooking-recipes-tips-and-techniques\/"},"img":{"alt_text":"Taco Meatball Ring","src":"https:\/\/i0.wp.com\/farm4.static.flickr.com\/3340\/3650599209_0efc296e8b.jpg?resize=350%2C200","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/posts\/2861","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/comments?post=2861"}],"version-history":[{"count":0,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/posts\/2861\/revisions"}],"wp:attachment":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/media?parent=2861"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/categories?post=2861"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/tags?post=2861"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}