Friday Funday - June 26th, 2020
Assemblage Difficulty: 3 out of 10.
- One pan paella
- One container salad
- 4 ounces salad dressing
- 8 ounces goat cheese
- 1 bag crostini
- 1 bag garnish
- Preheat oven to 375.
- Herbed goat cheese is delicious cold but also nice warm. Just put into the 375 degree oven for 5-10 minute or desired degree of warmth.
- Once oven is up to temperature, put covered pan of paella into oven with a tablespoon of water, after 15 minutes uncover. Bake an additional 20-30 minutes until shellfish has opened and 165 degrees internal temperature.
- Do not eat any clams or mussels that have not opened.
- Drizzle or toss dressing with salad.
- Serve cheese and crostini as an appetizer or along side the meal.
- Divide paella into wide shallow pasta bowls or plates, garnish as desired.
- Place salad on 4 seperate plates or bowls.
Always a popular summertime meal and show in one, paella is one of Chef Magana's classics. He perfected the art during the time he owned the prestigious Picazzo 7seventeen in wine country in Prosser and has improved it even more with our access here in Western Washington to some of the highest quality shellfish around. We selected Hama's Purple Savory clams for their juiciness as well as their striking color that adds flare to any dish.
All of us here at Garden Movement have loved nothing more than a lazy day at Hama Hama Oyster Saloon in Hoodsport. We spent Christmas up that way and visited every day to wander the beaches, enjoy a fire and eat fresh oysters that come straight from the water. They are currently closed for onsite dining but if you're looking for a beautiful drive and to help support a local gem, visit them at their farm store for fresh shellfish and other awesome goods like Olympic Mountain Ice Cream!