Paella and the Perils of Shopping for Fish in Spain

Paella and the Perils of Shopping for Fish in Spain

“What in the name of good Jesus Christ are those?!” My classmate spat out through suppressed gags while pointing at the glass of the fish case.

It was my first cooking class in Madrid and we had just arrived at the local market to pick out fresh ingredients for the class itinerary.  It hadn’t been five minutes since we got there before the disgusted student, a middle-aged Canadian woman on vacation with her husband, found something repugnant enough to beckon the name of JC to help her cope with it all. I followed her finger and found the offense in question: a heap of fleshy pink veinous blobs.

Ingredients

  • 5 ½ cups chicken stock
  • 2 pinches saffron
  • ½ lb chorizo, sliced
  • 1 lb chicken cut into 1inch cubes
  • 1-3 tbsp olive oil, as needed
  • 2 garlic cloves, peeled and whole
  • 1 red bell pepper, sliced
  • 1 onion, diced
  • ½ tbsp sweet paprika
  • 1 large tomato, seeded and diced
  • 2 tbsp tomato paste
  • 1/8 cup chopped parsley stems
  • 2 ½ cups bomba or calasparra rice
  • salt, to taste
  • 2 lemons sliced
Read the whole recipe on Yum and Yummer