This sure beats Christmas Eve in the psych ward.

That was my brother's compliment to me, the hostess, at tonite's holiday meal. My response was, "Sounds like you've got the makings of a good country song lyric."

Did you know you're not supposed to call it the psych ward? I was told, TOLD, when I went to visit recently.  It's BEHAVIORAL HEALTH SERVICES.  Oh, behaaave.

But anyway, I did not get cooking early enough today so as we approached the arrival time of my family, I turned into an Iron Chef contestant. Where are the olive dishes? Dammit, I'm late with the damn clams! The crudite isn't out yet!! Could you stir this while I go give myself a pit bath? (because I didn't leave time to shower today so I did a little 5-minute primp and I was good to go. I smelled like a bucket of lobster shells anyway)

Timing the cooking of a big paella is a little frantic toward the end, because you don't want overcooked rubbery shellfish, but the damn clams need to open. This one was my best paella yet.

10 minutes after my brother and parents left, there was a knock on the door.  It was Mom. "I forgot to ask, do you have that little bottle of Sambuca?" 

Mom has recently taken a liking to post-dinner Sambuca. She found out I had a little bottle that I don't drink, and keeps asking me for it, and I keep forgetting to give it to her. I also forgot to offer her some after dinner. So I said, "Yes, I have it, do you want it now?"  Duh. That's why she came back, looking for a Sambuca fix.  "Yes!" she said, "I'll take it now!" and I gave her the bottle and she scurried off into the darkness.

That was so strange.

so much more, and photos, after the jump!

Also strange is the older my brother gets, the more my parents dote on him and treat him more and more like their little boy. He's 39.

I also treat him like a child but that's more of my boundary-setting strategy. In the middle of dinner he asked for coffee.  "I don't want to drink any more soda, and I'm ready for coffee." 

I said, "We won't make coffee until dessert. Drink water instead." And he obeyed.

Far more interesting than family dynamics was the perfect way the paella's flavors blended together even though I cooked things separately so they wouldn't be crowded and competing for attention in the pan.  Actually that is kind of like family dynamics.

First I fried up the squid over high heat until the little tentacle head things looked like crispy little purple spiders. Removed from pan and let the squids rest. Then I threw chorizo chunks in the pan, then added red wine to deglaze a little bit. Some of the chorizo was served as an appetizer, some stayed in the paella. Then added the sofrito of orange pepper, onion and garlic.

After it sizzled a little, moved to the perimeter of the pan so the center, the hottest part on my burner, took on each new fish. Swordfish chunks with lemon juice. You know, I'm not fond of swordfish. Not necessary. Skip. Then on to shrimp. Lobster.

I never cooked lobster. I had lobster anxiety. I was going to pick out a live one and ask the market to steam it for me, then I'd have the tail and claw meat for the dish. But as I saw all the little sea cockroaches crawling around in their crowded tank, I couldn't do it. I bought two frozen lobster tails instead. Even touching the frozen shells grossed me out.

Alright, so I flash-thawed the tails and steamed them for a few minutes until they were just almost done.  Then I used the lobster-steaming water, added chicken broth and some fresh water to it to make 4 cups of liquid, and poured in two cups of Goya jasmine rice, a big pinch of saffron, and cooked the rice separately in its own pot. This way you can work it into the fish without overcooking anything.

The lobster was the best thing.  I mean, wow. So good.

Back to the hot paella. At that point, all the fish had been cooked, except for the littleneck clams which had been soaking in salted water in the fridge. The rice was underway. I added more oil to the pan, and sauteed the clams in their shells, along with a can of diced tomatoes, a can of LeSeur peas (I don't know why but that's the paella pea for us) ground pepper and oregano and stirred all that together with the chorizo and sofrito already in the pan. After a couple of minutes, worked in the finished rice, then added the lobster, shrimp, calamari and the icky swordfish on top of the rice. If I were you I'd use halibut next time.  Threw a fistful of chopped parsley on top of the heap, covered it with foil and put the whole thing in the hot oven for about 20 minutes. 

When the clams open the paella is done. Stir it really well and serve to many oohs and aaahs, along with a "nice salad," some radishes for dad, olives, bread, and plenty of Spanish red wine. 

Bobby Flay's paella recipe calls for honey. You know what?  F  Bobby Flay.  I just cobbled this thing together and it was delish fish in all its simplicity.

Photographic evidence!

Comments

[Lurker Girl]

Daaaaaaaaaaamn, girl. That looks amazing.

[dejalurker]

Damn is right! I agree, F Bobby Flay! He's an arrogant ass. F Emeril too, while we're at it. Hmm, should I go to the Sands and pay 12 bucks for a burger or go the extra 5 minutes to 5 Guys and get 3 burgers, fries and peanuts for the same price?

[Krissy]

mmmmm, ma made a mean paella too cause of your suggestion. We used chicken, chorizo, talapia and shrimps - had to steer away from the mollusk family due to allergies. It made rave reviews and I certainly enjoyed the winter white sangria ma made too - yum.