Paella on the Grill
Grilling paella lends the dish subtle smoke and a particularly caramelized crust and makes it a great dish for summer entertaining. Building a large (7-quart) fire and fueling it with fresh coals (which ignited during cooking) ensured that the heat output would last throughout cooking, but we also shortened the outdoor cooking time by using roasted red peppers and tomato paste (instead of fresh peppers and tomatoes), making an infused broth with the seasonings, and grilling (rather than searing) the chicken thighs. To ensure that the various components finished cooking at the same time, we staggered the addition of the proteins—first the chicken thighs, followed by the chorizo, shrimp, and clams. We also deliberately placed the chicken on the perimeter of the pan, where it would finish cooking gently after grilling, and the sausage and seafood in the center, where they were partially submerged in the liquid so that they cooked through; once the liquid reduced, the steam kept them warm.
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Matfer Bourgeat Black Steel Paella Pan
In Spain, paella is traditionally cooked on the grill in a carbon-steel paellera. This pan’s shallow, wide shape maximizes the surface area of the paella, allowing for rapid evaporation of the cooking liquid and optimal socarrat (golden rice crust) development. Heavy and thick, with easy-grip vertical handles, this sturdy, handsome carbon-steel pan made it easy to produce evenly cooked paella and perfectly browned socarrat. While supplies last. Offer ends at 11:59 p.m. PT on July 24, 2017.
Cherry on Top
For a clafouti that featured juicy cherries in every bite (and no pits to get in the way, as most traditional recipes have), we pitted and halved the cherries. To concentrate their flavor and prevent excess moisture from leaking into the custard, we roasted them in a hot oven for 15 minutes and then tossed them with a couple of teaspoons of absorbent flour. To recover the slightly spicy, floral flavor the pits contributed, we added 1/8 teaspoon of cinnamon to the flour. We found that too much flour made the custard too bready, whereas an excess of dairy made it too loose. Ultimately, we settled on a moderate amount of each for a tender yet slightly resilient custard with no pastiness. Switching from a casserole dish to a preheated 12-inch skillet gave us better browning and made the custard easy to slice and serve. A last-minute sprinkle of granulated sugar added a touch of sweetness and a delicate crunch.
What's In Season: How to Cook Cherries
Make the most of the short season for fresh cherries with these tips on how to buy, prep, and eat them. Fresh cherries are one of our favorite signs of summer. The stone fruit is typically available only mid-May through August, so whether you're making a favorite cherry recipe or simply snacking on the fruit, you'll want to enjoy cherries while they're here.