This is a recipe for ambitious home cooks: there are multiple steps, and you’ll dirty a sauté pan, a sauce pan, and a paella pan—if you have one. You’ll chop, sauté, and grill. And, the payoff is huge.
I was trying to think of the dessert equivalent of a Thanksgiving turkey or a standing rib roast, something that makes for an unusual and dramatic presentation at the table, where it gets carved and served. A pineapple has the size and appearance to make such a bold statement.
Everyone knows how much I love paella–but this is even better. The dish is a traditional northern Spanish clam dish where the rice is almost soupy. No socarrat here! The secret is to steam the fresh clams separately before adding them to the rice. Be sure to reserve the cooking liquid from the clams to […]