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Tag Archives: chorizo

Paella on the Grill

Last night Dave made his best paella yet! This is a Cook’s Illustrated recipe for Paella on the Grill, found in the July/August 2016 issue or online at CooksIllustrated.com.

Paella is a Spanish rice dish with many variations. We enjoyed paella in Albufera, a town near Valencia in southern Spain. They are known for growing rice and making their paella with a dry caramelized crust of rice that is the most prized part of the dish!  It’s called the socarrat. Traditional paella is made on the grill which provides a large cooking surface to develop the socarrat and a charcoal heat that gives the smokey flavor. The amount of shrimp, chicken and chorizo you see here is more generous than the traditional Valencia style. It’s all about the rice!

Notice the paella pan is thin, has impressions hammered on the bottom and is not covered with a non-stick surface.


Dave uses a 17 inch traditional paella pan we bought online. It does NOT have a Teflon-like coating. We coat it with oil after using to prevent rusting. He has a Weber charcoal grill with a gas starter. 

This is a great recipe to serve for family and friends!

Chorizo and Goat Cheese Lollipops: Xupa Xup

Lollipops of Chorizo Filled with Goat Cheese & Quince Paste

Lollipops of Chorizo Filled with Goat Cheese & Quince Paste

Visiting my daughter Diana in Portland Oregon we were introduced to this fun tapas served at a Barcelona style tapas bar called Ataula, located in the Alphabet District of NW Portland.  This very relaxed low key town presents the most amazing food. This one I could recreate.

For more go to Ataulapdx.com. Barcelona speaks its own language, Catalyan. The Catalyan term for these lollipops is Xupa Xup.

 

Lollipops stand up in a cup of dried beans

Lollipops stand up in a cup of dried beans

Chorizo is a Spanish sausage seasoned with paprika. Have the deli slice it as thin as they can while keeping whole rounds of meat.

Chorizo Round

Chorizo Round

Sliced Paper Thin

Sliced Paper Thin

Quince Paste is a solid thick sweet jam used in Spanish cooking. It’s popular in Australia and New Zealand.  It can also be purchased in a flat rectangular form that is easy to cut into squares or slices to serve with cheese and your other international snack foods. I’d use a jam-like jar of it for this.

Quince Paste is Ready to Use in a Jam-like Jar.

Quince Paste is Ready to Use in a Jam-like Jar.

  • Spread a thin layer on one side of each slice of chorizo.
  • Place a teaspoon or so of plain natural goat cheese on the end of the lollipop stick or skewer.
  • Place the cheese and stick on one slice of chorizo.
  • Top the goat cheese with the other slice of chorizo.
  • Press rim together. The paste works like a glue with a tart sweet flavor.
  • Serve right away or within a few hours. The chorizo separates as it dries out.

Two Pinchos

Fruit Pinchos & Caprese Salad Pinchos

Fruit Pinchos & Caprese Salad Pinchos

Fruit Skewers:

Use 4-6 in. wooden skewers

Mandarin orange slice

Red grape

Spanish Chorizo ( ¼ in)

Melon of choice

Drizzle with Mercato di O&V Cherry Infused Balsamic and

Mercato di O&V Blood Orange Oil

Caprese Salad Skewers:

Grape Tomato

½ Basil Leaf

Fresh mozzarella piece

½ Basil Leaf

Black Olive

Drizzle with Mercato di O&V Garlic Infused Oil and

Mercato di O&V Cask 18 Aged Balsamic

Peggy Finger: Mercato di O&V, 118 Rodd Sreet, Midland, MI