Paella is a traditional dish of Valencia Spain often made with fresh seafood, rice, and tomatoes in large batches using special pans over wood fires. Not having a large number of special pans for specific dishes, I have made a few changes to this traditional dish-my apologies to the people of Spain. Serves 6-8.
You will need:
Method:
In the 8-qt pot, add 1 tablespoon of olive oil and heat to a shimmer.
Add the chicken and cook for four minutes, remove, and set aside.
Add the chorizo and cook for two minutes, remove, and set aside.
Add the shrimp and cook for two minutes, remove, and set aside.
Add remaining olive oil to the 8-qt pot, and add the diced vegetables Sauté until softened, about 10 minutes
Add in the liquid from the 4-qt pot and bring to a simmer
Add the rice and bring to a low boil for 10 minutes, stirring occasionally
Add the mussels, stirring them into the rice, and cook for 5 minutes
Remove any mussels that have not opened
add back in the chicken, chorizo, and shrimp, stirring into the rice, and cook for 5 minutes
Drizzle with the lemon juice. Remove from heat, and cover with a tea towel for 10 minutes.
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Please note that limes are the traditional citrus as lemons are not native to Peru, I prefer lemon juice with the Lavender Syrup
Makes 2 Drinks
2 oz Pope's Lavender Lemon Cocktail Syrup
5 oz Pisco
1 oz Fresh Lemon Juice
2 Egg Whites
2 Cups of Ice
Tools: Cocktail Shaker, Strainer, Jigger, 2 rocks glasses
Bitters and a Lemon or Lime to garnish
Method:
Makes two drinks:
1.5 oz Pope's Orange Habanero Cocktail Syrup
3 oz Cantera Negra Reposado Tequila
4 oz Pomegranate Juice
2 oz Fresh Lime Juice
2 Cups of Ice, Divided
Tools: Cocktail Shaker, Strainer, Jigger, 2 rocks glasses
Method: