This past weekend Robin McDermott and I did a cooking Demo at the Flower Show in Essex (that's up in the Burlington area, if that helps). I was very nervous, when we arrived I was very surprised to see that the demonstration area was right smack dab in the center of the show! However, once we got started, it went very well, and pretty quick. Robin's work with the Localvores and of course her radio show has made her a natural in this type situation and as she said, "I really just love the opportunity to teach someone something", and she did indeed.
I made Paella -Vermont style and Robin talked about growing sprouts and microgreens all year, right in your own home.
Here's my recipe for the dish I made at the show, and though, it might not be a Round Barn wedding "staple" dish, it certainly would make a great dish for smaller rehearsal type event or family reunion, etc.
Paella - Vermont Style
With Grilled Tomatoes, Butternut Squash, Misty Knoll Chicken and Vermont Yak Sausage
Perhaps the most famous of Spanish dishes, perfect for entertaining or a simple family dinner. This version has a Vermont twist, with a squash soffrito, Yak sausage and local tomatoes. Whether cooking on the grill or filling the house with the warm scents of the smoked paprika – saffron rice all winter long, your going to love this dish.
Ingredients:
2 pounds cut up Misty Knoll Chicken parts
2 pounds Yak Sausage
8 each Tomatoes, cut into wedges
4 each Tomatoes halved, cored, seeded, and run through a food mill
¼ cup Olive oil
1/8 cup (heaping) Pimenton
4 each Garlic cloves, minced
1 ¼ quarts Spanish Onion, diced
1 ½ quarts Butternut Squash
3 each Red Bell Peppers, cut into ½ inch strips
pinch of Saffron
1 quart Rice
2 ½ quarts Chicken Stock or Water
3 cups peas (optional)
To Finish:
Juice of a lemon
Olive oil
Flat Italian Parsley, rough chop
Maldon Sea Salt
• Grill or sear (in the paella pan) the chicken, sausage, and the tomato wedges. Reserve for later.
• Place the paella pan over medium/high heat with olive oil, when the oil is hot add onion, garlic and the peppers. Cook for about 2 minutes, or until the onion becomes translucent.
• Add the rice, and the butternut squash, toss with the vegetables. Add the pimenton saffron and add the tomato puree and 2 quarts of the stock. Stir a few times while the mix comes to a simmer. Reduce the heat and allow to simmer slowly, place the chicken, sausage, and the tomatoes around the top pushing them in slightly. Cover with foil. Continue cooking the paella for about 15 minutes, checking the rice for doneness add the remainder of the stock if needed.
• Once rice is cooked, allow the rice begin to stick to the bottom of the pan, and toast/crisp to give a nutty aromatic flavor to the rice. Remove the pan from the heat once you achieve optimum nutty flavor so the rice will not burn.
• Chop the washed parsley and sprinkle over top of pan. Squeeze the lemon over, straining the seeds away. Drizzle olive oil around, sprinkle sea salt and serve.
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