How To Make Paella

Come for the Spanish cuisine – stay for the Paella

For entrees, Marbella prepares a wide variety of seafood meals, from a filet of sole sautéed to perfection in a tasty butter parsley and almond sauce, to lobster tails in a rich white garlic sauce. Patrons can also choose from a number of chicken and steak meals, cooked in an assortment of sauces and creams. Marbella serves entrees from both Italy and France as well. The specialty of Marbella is certainly their Paella a la Valenciana. Brimming with chicken, Spanish sausage, clams, scallops, shrimps, mussels and red peppers, the paella is a mix of mouth-watering flavors that will keep you craving more even after the plate is empty. It is available with and without lobster. The rice is cooked in saffron, giving it its famous yellow color. While the paella can be for one person, it is easily large enough to appease the appetites of two. Beyond the food and drink, Marbella has a classic Spanish atmosphere. The walls are draped with ornate tapestries which depict Spanish maidens, matadors in training, and a Spanish castle. The tapestries are from the 1960’s, and are replicas of ones found in Madrid’s Prado Museum. On Friday, Saturday and Sunday nights, Marbella features a harpist, who serenades patrons with beautiful Spanish melodies.

seafood paella with Maine lobster

The first time I ate homemade paella was at our charming friend, Cesar Rennert’s, beautiful beach house in Remsenburg, on Long Island, NY, many summers ago. He prepared it himself, which was already remarkable, as he much prefers eating out at restaurants. It was simply incredible: so many thrilling and flavorful ingredients, and the final dish, presented family style at table, was so colorful. He taught us how to make paella that very day.

The following year we went on vacation to Spain. Ah, Spain: what a marvelous destination. Actually we didn’t expect much before going. It was David’s idea. Then Steven and I were more fascinated by Italy than anyplace else. But wow! Spain rocks. So much history, gorgeous people, delicious food, and you’re practically swimming in olive oil wherever you go. I like that. As a souvenir, we bought a non-stick paella pan from the gourmet supermarket chain, El Corte Inglés .

We’ve been using it since, for lots of things, including some of paella’s many tasty cousins, like pilaf and polow .

Paella is great for a party because it tends to be big, beautiful and impresses a crowd. Do you make paella? What kind? In Spain, there were so many varieties that you could get entire cookbooks devoted to paella, make a new recipe every day and probably be able to cook something different for a whole year.

This lobster paella was a special treat for my niece’s recent California visit. We went to our favorite, Sun Fat , for the freshest seafood. Impulsively, Steven suggested the lobster. I wasn’t so sure, since the whole Dungeness crab slaughter in December, I didn’t think that I was ready for a repeat performance quite yet. But they’re great at Sun Fat, and did the dirty deed for me. I didn’t watch the gruesome spectacle. Instead I selected the rest of the seafood.

This was my first go cooking lobster. I sort of improvised after the Joy of Cooking let me down (they only teach you how to cook it whole), thinking of it as very large shrimp or something. The final dish was really good. This is interactive food. You need to use your hands to really get the most out of it, so perhaps this isn’t for upscale dining.

Wedges of lemon (optional)

Make vegetable broth by boiling water for about 10 minutes with bits of vegetables from your fridge. I used stalks of collard greens and celery, couple of slices of onion, one carrot. Set aside.

Briefly scald red pepper and peas in vegetable broth, set aside.

Do you know how to make Paella?

note to self: learn how to make paella

Today i'm learning how to make paella :D

Sobrang sarap ng paella. As in. I need to learn how to make one.

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