Tag: Spanish Paprika

Paella

Paella is the signature meal of Spain, a national pride, and yet almost no one fully agrees on what it is or how is should be made. It is a controversial meal for many reasons… starting with the simple fact that it is a huge shallow pan loaded down with complex and expensive ingredients which completely vary from home to home, town to town, restaurant to restaurant, and from region to region in Spain. Paella in Madrid is very different from that in Seville. But at the same time, like Bouillabaisse from France, Paella is a classic meal so identified with the soul of the country that it naturally comes laden with emotion, memory, tradition, pride, and a sensory longing for the authenticity of the time and place of one’s upbringing.

Moroccan Chicken Tagine with Preserved Lemons, Green Olives and Artichoke Hearts

This is one of Rebekah’s signature feasts and one of my absolute favorites. Everything about it is sumptuous and savory and exotic, even the clay vessel it’s made in. The word “Tagine” is used for both the vessel and the meal itself, and a Tagine can be made in a myriad of ways, depending on the available ingredients. This recipe calls for chicken but we have also made it with rabbit and lamb, both of which are fabulous. Rebekah cans the Meyer lemons in wide mouth pint jars and stores them in the refrigerator for about six months, or up to a year, before use. ​ ​Over that time, as they preserve, the Meyer lemon skins become butter soft and creamy, and the salted juices thicken, developing an ethereal but penetrating aromatic liqueur which has the consistency of syrup.  Along with the saffron, green olives, ginger and roasted peppers, they fill the house with an intoxicating fragrance.

Steamed Mussels with Spanish Chorizo

Sometimes we steam the mussels we gather on the coastal tidal pools north of Santa Cruz in two copper Cataplana pots, which are made in Portugal. They are wonderful devices… hand hammered copper pots by Portuguese artisans. They have a tin lining inside and are held together like a clam shell with metal hinges, and they sit directly on the flame. ​The history of the Cataplana is obscure, which is excellent news for me because, as a dramatist, I can tell a good story about the legendary Cataplana that feels true to the time and place it was first recorded… which is the Algarve region of Portugal… and best of all, no one knows if I made it all up or not.

Clams and Monkfish with Spanish Chorizo and Saffron Fennel Broth

I grew up in a time and a place where the possibility of experiencing exotic or umami infused cuisine was just about zero.  The little town in Illinois I come from had 500 residents, a couple of coffee shops, one family restaurant specializing in deep fried food, and was more than an hour from the closest big city.   But when I still a little kid, I began to realize with a kind of bewilderment, that other people didn’t seem to be amazed by food quite the way that I was.

Annie’s Deviled Eggs

One of the Father and Daughter rituals that Annie and I have in our wild savory kitchen, on special events and big family feasts, is to make Deviled Eggs as an appetizer. They were easy to learn to make when she was a girl and we both really love them.