Chicken and Shellfish Paella

Yesterday I made paella in the park. Turned out pretty well, considering all the mistakes I made. The pan never got as hot as it should, which meant that every time I added any cold ingredient it cooled way down and took forever heating up again. I'm posting the video anyway (here's the link, since I'm having trouble embedding it). Why? Because despite my mistakes it still turned out all right. I used the same recipe that I posted here.

By the way, you'd be surprised at the number of people who have never even heard of paella. Disturbing.

Chicken in Charmoula

Charmoula is a cilantro/parsley mixture that we first tried over broiled white fish. The tart, garlicky melange brought something so wonderful to the fish that we immediately decided to try it on chicken. Once the meat has been marinated, you can grill it or bake it -- either way it turns out great. Tonight we grilled the chicken (45 minutes to 1 hour over charcoal) and served it with Spinach Garbanzos.

3/4 cup cilantro

1/3 cup parsley

3 garlic cloves, minced

1/3 cup lemon juice

3 tablespoons olive oil

3/4 teaspoon ground cumin

1/2 teaspoon paprika

1/4 teaspoon salt

1/8 teaspoon cayenne

1 chicken, cut up for grilling

Grind together cilantro, parsley and garlic in food processor, then add all the other ingredients except the chicken and blend until as smooth as possible.

Combine charmoula with chicken in a bowl, cover and chill in refrigerator several hours or

overnight before baking or grilling.

Moroccan-ish Spinach Garbanzos

Let me say, for the record, that I despise the usage "chickpea." Sure, it may be slightly closer to the Latin name (from Cicer arietinum -- which, incidentally, is also where the Roman orator Cicero got his name, but I digress), but the Spanish "garbanzo" sounds more robust, more healthy.

All that aside, spinach and garbanzos go together like Laurel and Hardy; like Don Quixote and Sancho. Sure, you can imagine one without the other, but together they are something special.

2 tablespoons olive oil

1 10 oz package frozen spinach, thawed and drained

1 15 oz can garbanzos, drained and rinsed

2 tablespoons bread crumbs

1/3 cup tomato sauce

2 medium cloves garlic, minced

1/4 teaspoon ground cumin

1/4 teaspoon smoked paprika

dash of cayenne

2 teaspoons red wine vinegar

kosher salt

black pepper

Over medium high heat, saute bread crumbs in oil until brown. Add the garlic, cumin, paprika and cayenne pepper. Saute about 1 minute. Stir in vinegar, then add tomato sauce and garbanzos. Reduce heat and cook for a few minutes, then stir in the spinach. Heat through and season with salt and pepper.

Caldo Tlalpeño

The Summer of Mexican continues, and what better way to celebrate a hotter-than-the-weatherman-predicted summer evening than with a killer soup? Recipes from the Mexico the Beautiful cookbook have been sort of hit and miss for me, but this one was a home run. A beautiful soup, light and flavorful. I ended up changing it slightly, but my only regret was that I didn't have a ripe tomato in the garden and had to make do with one from the store. We served this with homemade French bread from a recipe Erika found here. I was a little concerned that the recipe called for twice the amount of yeast you normally use for that amount of flour, and the dough was a little goopier than I was expecting, but the bread turned out pretty good.

Soup

12 oz cooked and shredded chicken*

6 cups low sodium chicken stock

1 15 oz. can garbanzo beans (about 1 cup)

2 cloves garlic

1 tablespoon oil

2/3 cup chopped carrots

1/2 cup chopped onion

2 canned chipotle chiles in adobo, seeded and cut into strips

1 tsp. salt

Condiments

1 avocado, peeled, pitted and cubed

2 tablespoons chopped cilantro (optional)

lime slices

1 ripe tomato, chopped

2 serrano chilies, finely chopped

1 cup cooked rice

Heat the oil in heavy bottomed pot and saute the carrot, onions and garlic until onions are transluscent, about 3 minutes. Add garbanzos, chicken stock, chiles and salt. Cook, covered, for 30 minutes over low heat then adjust seasoning. Add the chicken to the pot to warm it.

To serve, ladle the soup into bowls and garnish with condiments to taste. Serves 6-8.

* I used a mixture of white and dark meat from a chicken I roasted in advance.

Pinchos morunos and tortilla española

I love Spanish bar food and these are two of my favorites. Pinchos morunos are grilled pork skewers, marinated with olive oil, garlic, paprika and a hint of red pepper. I've blogged about them before, here. Tortilla is one of those things that are easy to make, but not always easy to get perfectly right. Enjoy.