The Celebration -- 7:30PM

Everyday Divas Celebrations
with Mimi and Sue
 Welcome Back to Buck Hill 2014

Yes, my timing is off.  The meat will be done resting before the paella is done.  But, everyone (including me) was enjoying sangria and  tapas and having a good time and I kind of forgot about the paella. 

Vegetable Paella
Step 3 of 3

  • 3 1/2 cups  Bomba or Calasparra Rice
 Add to paella pan and stir to combine.  ​
  • reserved broth​​
Reheat and add 1 tbsp salt if you used unsalted vegetable broth.  Carefully add to paella pan.   Add freshly ground pepper to taste.  Bring to a boil and cook uncovered over medium high heat for 10 minutes stirring occasionally. Cover pan with aluminum foil and lower heat to medium low.  Cook for 20 minutes (see side note)​
  • reserved peas
  • reserved asparagus tips
  • reserved escarole
Uncover paella pan, stir in vegetables and recover paella pan.  Place back over very low heat for about 10 minutes.  Before serving toss with chopped flat leaf parsley and squeeze fresh lemon juice all over paella

Pork Shoulder
Pork Shoulder comes out of the oven to rest.

The Celebration -- 7:45 PM

I told Mimi:  "Don't worry about it. The meat is going to be great.  It looks juicy and delicious!"  Shocking that Mimi was having so much fun she forgot to start the paella -- HA!!  She told me:  "What are we worried about?  It's just rice."  Mimi should drink sangria more often when she's cooking!

The pan is too big to get heat evenly distributed under all of the rice.  So, I set the stop watch on my iPhone and every 5 minutes I rotated the pan 1/4 turn so that all of the rice would receive direct heat at some point.  The rice is supposed to create a crust on the bottom.  This technique worked. 

Yep, you read right.  Mimi had a stopwatch running!  I had to laugh.  But there it is ... looks pretty good.  Plus escarole is my favorite.