Feathercraft—beautiful folding kayaks you can take anywhere
PADDLING GOURMET BY VINCE PAQUOT Paella, Por Favor ROMANCING WITH SPAIN’S FAVOURITE DISH
Paella is one of the world’s most popular al aire libre (in the open air) rice dishes. During the early 19th century, paella became a gustatory tradition at outdoor gatherings in Spain’s Valencia region. Authentic paella is prepared in a paellera—a polished steel pan resembling a shallow wok—and cooked over a fire. It’s also customary for men to prepare paella, but don’t worry. Even if you are no Jamie Oliver, it’s easy to prepare delicious paella on a camp stove. Nothing says amor like serving your sweetie steaming Spanish cuisine under a dripping tarp.Tip: Cut the chicken into strips at home and freeze in a Ziploc freezer bag; the meat will be thawed and ready to use for your first dinner. Coastal paddlers can make a seafood variation of paella by adding fresh shrimp, clams or mussels. Tis recipe serves four regular appetites or two ravenous kayakers.
Paella
2 skinless, boneless chicken breasts (chorizo sausage is a tasty alternative if you are making this dinner on day three or four)
4 ripe Roma tomatoes
1 small can wide green beans
1 teaspoon paprika 1 teaspoon saffron
4 cups chicken broth (4 Oxo cubes) 1 1/2 cups Spanish rice 3 tablespoons olive oil Pinch of salt
Dice three of the tomatoes and prepare chicken broth according to the package instructions. Heat oil in a 14-inch pot or a large wok. Fry chicken strips with a dash of salt over medium heat until lightly browned. Add the beans to the meat, then clear an area in the middle of the pan and fry the diced tomatoes a few moments. When they begin to look pasty, quickly stir in paprika and saffron and add the chicken broth. Bring to a boil over high heat. Add the rice evenly throughout the
pot, maintaining a boil. Do not stir the rice; leave it to simmer un- covered for about 20 minutes, until the broth is mostly absorbed. If you are making the seafood variety, add this while the mixture is still slightly runny and simmer two to three minutes. Remove from heat, cover, and let stand for 10 minutes. Cut the last tomato into wedges to garnish. Facilón, Paella!
VINCE PAQUOT is a chef and kayak guide. Paddling Gourmet columnist Tarmo Poldmaa is taking a parental leave.
www.adventurekayakmag.com 25
Feath Adve 3.687 Dece
WWW.FEATHERCRAFT.COM / MADE IN CANADA / PADDLED WORLDWIDE
PHOTO: VIRGINIA MARSHALL
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48