Spanish Paella. I'm not sure what to say about paella other than it's one of the most awesome dishes to prepare on the grill, providing you have a grill (charcoal is preferable) and a paella pan that will withstand the heat. 

There are many variations of paella. Some are made with chorizo; some are not. Honestly, it all boils down to preference. I'm offering my preferred way of making paella. A basic paella recipe is made with a short grain rice (like arborio or bomba*), chicken, seafood, and saffron. You need saffron or else it won't be paella. Check out the Spice House and Penzey's Spices for saffron. 

Then you need a large shallow pan. There are several places to buy paella pans -- all cooking stores will carry a few different brands that vary in price. If you are going to grill your paella, look for a pan that will withstand the high temperature of the grill -- like something made with cast iron or anodized steel. I used Mauviel 14-inch paella pan. 

Paella is a great dish made for a large crowd. If you like to entertain friends and family, always have an arsenal of great dishes you can make easily and that are sure to please. Add this recipe to your stack of dinner party recipes. 

*Bomba rice is a short grain rice that the Spanish typically use in their paella. Arborio rice is a short grain rice from Italy that is easier to find in most grocery stores. 

Paella
Serves 6-8

• 1 whole chicken cut into 8 pieces (OR buy a chicken already cut into pieces OR use chicken thighs)
  
• 2 tablespoons paprika
  
• 1-2 teaspoons Kosher salt
  
• 1 teaspoon black pepper
  
• 4-6 cups chicken stock
  
• 1 pinch saffron
  
• 1/4 cup olive oil
  
• 1 red onion, diced
  
• 4 cloves garlic, minced
  
• 1/4 cup parsley, finely chopped
  
• 8 oz Spanish chorizo (or andouille sausage; do not use Mexican chorizo) 
  
• 3 cups arborio rice (or 2 1/2 cups bomba rice)
  
• 1/2 cup dry white wine
  
• 1 15-oz can diced tomatoes (or whole tomatoes crushed by hand)
  
• 1 pound shrimp, peeled and deveined
  
• 12 littleneck clams OR mussels
  
• Other seafood ideas: lobster tails or scallops
  
• 1/2 cup frozen peas
  
• lemon wedges for garnish 

Season the chicken with the paprika, 1 teaspoon of salt, and 1/2 teaspoon black pepper. Refrigerate for at least 1 hour or up 1 day. 

Preheat the grill. (This recipe can be made inside on the stove -- use medium to medium high heat.)

Heat the stock in a small saucepan with the saffron. The saffron will infuse the stock. Keep warm. Heat the olive oil in the paella pan on the grill. Brown the chicken on all sides in the hot oil. Remove from the pan. Continue to cook the chicken on the grill as you sauté the vegetables. Add the onions, garlic, and parsley. Sauté until soft, about 3-5 minutes; season lightly with salt and pepper. Add the chorizo sausage; sauté for another 3-5 minutes. Add the rice; stir to coat with the oil and vegetables. Add the white wine and tomatoes; cook until mixture reduces, about 5 minutes. Add 4 cups of stock. Bring to a boil. Add the chicken to the pan. Cook until the rice and chicken are cooked through; about 20-25 minutes. Season with salt and pepper. Add the seafood; cook until clams/mussels open and the shrimp turns pink; about 5-10 minutes. Add the peas at the last minute. Serve with bread and wine. 

Now it's time to feast. 

This is a simple pasta to have on a warm summer day. Pesto is one of those delicious sauces that can be made ahead of time and frozen for later consumption. If you have an enormous amount of basil in the garden (mine looked like a huge bush this year), then you might want to make a big batch of pesto and freeze it. However, before freezing it, omit the cheese. Cheese tends to get a little funky when frozen. Add the cheese after it has thawed.

Now, my son is a picky eater but this is one of his favorite pasta dishes. I’m not sure what he likes most about it, but pesto seems to be his thing right now. So, this recipe has been “kid tested, mother approved.”

Pesto Pasta
Serves 6

Pesto Sauce
3 cups basil leaves
1 cup baby spinach
2 cloves garlic, chopped
Juice of 1 lemon
¼ cup parmesan cheese
2-3 tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste
Optional: 1-2 tablespoons almonds, walnuts, or pine nuts, lightly toasted

Pasta
¾ pound linguini pasta, cooked al dente, drained and tossed in 1 tablespoon olive oil
1-2 ounces goat cheese
Parmesan cheese

If you have not done so already, cook your pasta.

As the pasta is cooking, make the pesto. In a food processor, combine the basil, spinach, garlic, lemon juice, and cheese (add the lightly toasted nuts if desired). Pulse until mixture is finely chopped. With the motor running, add the olive oil until it turns into sauce consistency. Season with salt and pepper. Set aside until the pasta is done.

When the pasta is done cooking, drain and toss with a little olive oil. Place in a bowl; add the pesto. Toss well until combined. Add the goat cheese and parmesan cheese. Toss until well combined.

Serve it by itself or with Spicy Shrimp.

Spicy Shrimp:

1 tablespoon olive oil
1 clove garlic, minced
1 pinch red pepper flakes
1 pound uncooked shrimp, peeled and deveined
Juice of 1 of lemon
Kosher salt and freshly ground black pepper, to taste

Heat the olive oil, garlic, and red pepper flakes in a skillet set over medium heat; saute until the garlic starts to sizzle. Add the shrimp and cook until opaque and pink in color, about 2 minutes per side (depends on the size of the shrimp). Add the lemon juice. Season with salt and pepper.

Serve.