Paella again

     I made paella again last night and I made it better. We (my family, my sister-in-laws family and an extra cousin for a total of 9) spent the weekend on The Sound camping. We hiked (a little, 2 year olds don't tolerate longer), went to the beach, played cards under the tarp while it rained and ate pretty well despite the campfire ban. 

     After all that I had to cook with fire so I turned to my usual paella recipie on Epicurious (http://www.epicurious.com/recipes/food/views/grilled-lobster-paella-366437). This time I added clams which opened up in about 10 minutes and spilled their tasty juice all over the dish. 

     Most importantly I held back from adding liquid during the grilling which increased the socarrat at the bottom of the pan. I also made sure keep my grill at 400°. I believe that I can make the socarrat a bit fuller if I cook a bit longer. The recipie called for a total of 40 minutes and I probably did about 45. Next time 50-55. I wish there was a way to check without disturbing the dish. Everyone agreed that it was delicious and my niece from the Midwest tried clams for the first time. Super win!

Grilled Potato Salad

Grilled Potato Salad

1 bag mixed new potatoes chopped in at least quarters

1 medium yellow onion chopped about the same size as the onions 

Olive oil

Salt

Pepper

1/4 cup mayonnaise

1/2 cup cornichons chopped

     Toss potatoes and onions with olive oil, salt and pepper. Nuke for 5 minutes. Grill in grill basket in medium direct heat tossing every 4 minutes until done, about 16 minutes. Pull off grill and allow to cool for a little while. Toss with mayo and cornichons. Serve warm.