We have been all about family-style meals lately. We understand that they are, in a way, challenging, in that they're a little different from the norm. You sit down to a meal and there is one big plate of food for each dish. You patiently wait for your turn, and you closely eyeball your tablemates as they scoop a portion onto their plates. It involves a different way of thinking, it's truly sharing a meal, and we love it. The whole idea echoes the sentiment of community, fosters new conversations...and encourages clean plates.
In the flurry of cooking, eating, and celebrating, there was no time to write down a recipe, but we'd like to share the process of making a paella. It's an inexact science that changes with the mood and shifts with the winds. Like a great meal, the cooking of a paella is best when it's shared. So when Michael and Kelly came over for 4th of July lunch, we decided that we would all bring something to throw into the pan. We called it paella by committee.
Michael and Kelly brought risotto rice, green olives, hearts of palm, artichoke hearts, spanish paprika, saffron, kale, green onions, and the large paella pan that was a gift from us for his birthday. Luckily, he also brought the knowledge of how to make a proper paella. We supplied the roasted red peppers, yellow peppers, onions, garlic, tomato paste, white wine, vegetable broth, olive oil, sherry vinegar, fresh herbs from the garden, tomatoes, eggs, and shallots.
The truth is that there is no really wrong way to make paella. It's the kind of thing that should be made out of what is on hand and shared with those you love.