Paella, Food for a Crowd.

Chicken Paella over a wood fire

I think one of the best ways to feed a crowd is to make a Paella, the national dish of Spain and the ultimate one-pan meal. This simple Paella was cooked the traditional way over a open wood fire which imparted a soft, smoky flavor to the dish.  I used just a few basic ingredients including arborio rice, chicken, sausage, onions, garlic, tomato, white wine and ground paprika.  A couple of glasses of wine sitting next to the warm fire and its done. The cooking pan is also the serving pan which makes the clean up quick and easy. The crowd loved it and I think I will make again soon.

Grilled Chicken Salad with Papaya and Currants

Tonight I made a Chicken and Fruit Salad with Tropical Asian Flavors, Great on a warm evening.

Grilled Chicken & Papaya Salad

Ingredients:

3 Chicken Thighs

2 cups Mexican Papaya

1/2 cup Dried Currants

1 bunch Spinach, washed & Dried

1 bunch Arugula, washed & Dried

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1 small knob Ginger

1 T Soy Sauce

1 clove Garlic

1 T Lime Juice

2 T Rice Wine Vinegar

1 cup Olive oil

1 T Brown Sugar

Kosher Salt/Pepper

Method:

1. Make the dressing in a blender with the peeled ginger, garlic, rice wine vinegar, lime juice, soy sauce and a touch of brown sugar. Blend till smooth & check for proper seasoning. (Use some of this dressing to marinate the chicken, reserve the rest for the salad)

2. Clean and dice the papaya and add to a bowl with the washed greens; scatter with currants.

3. Cook the chicken on a hot grill till done; allow to cool the slice and add to the salad.

4. Toss the salad with some of the reserved dressing.

Yield 2-3

Note: Allow 1-2 Chicken Thighs per person, Toasted Coconut with be a nice addition giving a crunchy texture.

Grilled Chicken with Papaya and Currants