(a.k.a) How I learned to stop worrying and put the frying pan in the fire.

Last night, Mo and I threw caution to the wind and we decided to trust Daniel Grizer's advice and made a Paella in a frying pan. On the BBQ.

A common theme in our culinary endeavors is umami—literally "delicious savory taste" in Japanese. MSG, Maillard reactions, oyster sauce, etc, are a staple in our fridge and on our stoves. This time, I got to get a little more creative and fortified a store-bought seafood broth with the reserved shells and tails from the shrimp, and the last of my saffron stash I started with Liz in Boulder two tears ago.

The broth took on a deep orange and that shrimpy smell that washes over you when you walk into a Thai restaurant.

The rest of the process was easy. Bell pep, onion, garlic, saute. Then we added the wets and flavors—tomato sauce, seafood stock, paprika (smoked, of course) and (more) saffron. Once that was bubbly we introduced rice to the mix, and after letting the grains par-cook, we nested the shrimp and scallops in the space between, adding stock and letting it simmer off until the rice was perfect.

And perfect it was.