For Thanksgiving, the Pilgrims mixed European and Native traditions. Captain Smith, Squanto – how about a little love for the Asians? This year, my parents’ multinational crew of grad students promised to represent. On the menu for our T-giving feast was Szechuan beef, Korean pancakes and short rib stew.
“You should cook something, too,” my mom said.
Determined to transcend my lowly status as gastronomic afterthought, I plotted to steal the show. I would take Thanksgiving tradition to new heights by weaving in the culinary tricks I picked up during my recent hero’s voyage to Spain.
“HAHAHAHAHAHAHAHAHAHAHAH turkey paella???” My Spanish friend Isabel, emailing me from Girona, needed 11 “HA”s and three question marks to communicate just how freakish it was to throw gobbler into my paella.
When I was in Barcelona and Madrid, though, I had paellas with all kinds of stuff – snails, rabbit, you name it. I was further reassured after learning that Bobby Flay had the same idea; his recipe for turkey paella is all over the Web. Turkey wasn’t the only unusual detail – the recipe also called for a “lemon-smoked paprika aioli” with mayo, lemon juice, and lemon peel.Read More›