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photo credit: http://creativecommons.org/licenses/by-nc/2.0
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Kate Wyland is a life-long horse
nut who started riding at three years old. After a varied equestrian career,
she now has three semi-retired horses and can’t imagine life without them. A
few years ago, she exchanged her tech writing “bug” hat for a fiction writing
Stetson. Suspense, romance, horses and sometimes the paranormal are the themes
she likes to explore in her books. And she delights in sharing her love of
animals and country living. Today she shares a recipe for paella. Learn more
about Kate and her books at her website and blog.
A couple of years ago, my husband and I spent a delightful week at Eaton
Ranch, a dude ranch outside Sheridan, Wyoming. The people, the scenery, the
horses, the accommodations were wonderful. Neither of us wanted to leave. At
the time, I was working on a romantic suspense novel set in Arizona, but when I
came home I found I really wanted to stay in Wyoming longer. So I set aside
that book and started a new story, set on a dude ranch.
One incident during our stay provided a spark for my tale. The ranch cook
had to leave due to a family emergency and several people who didn’t normally
work in the kitchen filled in. As a result, some of our meals were quite creative.
But nobody cared because we were all having so much fun. I figured the need for
a cook would be a good way for someone on the run to end up at a dude ranch.
And thus Wyoming Escape was born.
Mikela Richards, a chef and a city girl, is hiding out on a Wyoming Dude
Ranch, working as a cook. To her surprise, she finds she enjoys the experience—when
she isn’t looking over her shoulder for the dirty cop who is after her. She
encounters the nephew of the ranch owner, and the attraction is instant and
totally wrong. The last thing she needs is to be distracted by a handsome Marine,
who makes her want to hide in his arms.
Shawn Saunders recognizes the fear in Mikela’s eyes. He’s seen the same
look many times during his tours in Afghanistan. He’s home to heal both
physical and emotional wounds and knows he has no business getting involved
with a woman with problems. But his protective instincts and his fascination
with Mikela swamp his common sense, and he campaigns to penetrate her defenses.
Celia, Shawn’s mother, curious about the woman who has entranced him,
invites Mikela to dinner.
Excerpt from Wyoming Escape:
“Want to supervise while I make dinner?” Celia asked. “Unless, of
course, you’re tired of cooking and would rather talk about anything else.”
“Cooking is my life. I definitely want to see what you’re brewing up.”
“Paella. I decided to try something a little sophisticated. Something
other than meat and potatoes.” She sent a wry glance Shawn’s way.
“Okay, okay,” he said, backing away with his palms up. “I know when I’m
not wanted. I’ll be in the den watching the baseball game. Call me when, or if,
you want me to join you.”
Celia led the way into a bright, west-facing kitchen. Blue and yellow
plaid wallpaper peeked out from over the stove and between the white cabinets.
Not modern or fancy, the room had a warm, homey feel.
“Have a seat.” Celia motioned toward the stools in front of the bar that
set off the dining area. “Help yourself to some wine and olives. I'll start
sautéing the veggies now. The chicken and chorizo are already browned.” She
nodded at a large bowl on the counter.
Mikela watched the older woman's efficient movements with pleasure. She
always enjoyed seeing a competent chef who liked what they did. When the onions
were soft and starting to caramelize, Celia added tomatoes, letting them brown
for a few minutes. Next came rice, which she stir-fried for a brief time to
coat with oil. As she started to pour in chicken broth, Mikela spoke up.
“Did you know if you put the saffron in the liquid and let it soak for a
minute or two, you'll spread the flavor and color better? Just a suggestion, in
case you're interested.”
“Thank you. Great idea.” Matching actions to words, Celia crumbled a
generous pinch of saffron threads into the broth. After a couple of minutes,
she poured in the liquid and started the rice simmering. “Now
I can sit and gab for a bit.”
Paella
(serves 2-4)
Ingredients:
2 chicken
thighs
2 chicken legs
1 teaspoon dried oregano
2 tablespoons smoky paprika
Salt and freshly ground pepper
1/4 cup extra-virgin olive oil
1 Spanish chorizo sausage, thickly sliced
3 garlic cloves, crushed
1 Spanish onion, chopped
Bunch flat-leaf parsley leaves, chopped, reserve some for garnish
1 (16-ounce) can whole tomatoes, drained and crushed
1 cup short grain Spanish rice, preferably Valencia or bomba
1 teaspoon saffron threads, crushed
3 cups chicken broth
4 jumbo shrimp
6 littleneck clams, scrubbed
1 cup sweet peas, frozen and thawed
Fresh flat-leaf parsley leaves, for garnish
Lemon wedges, for serving
Add the crushed saffron threads to the chicken broth and set aside.
Mix together the paprika, oregano and a little salt and pepper. Rub the
spice mixture all over the pieces of chicken; marinate for 30-60 minutes.
Heat the olive oil in a paella pan or wide shallow skillet over
medium-high heat. Brown the chicken on all sides. Add the chorizo and continue
to cook until it is browned too. Remove the chicken and sausage to a platter
lined with paper towels.
Return the pan to the stove and lower the heat to medium. Saute the
garlic, onion, and parsley for 2-3 minutes until the onions soften and start to
carmelize. Add the tomatoes and let them brown slightly. Fold in the rice,
stir-frying to coat the grains. Pour in the chicken broth with saffron and
simmer for 10 minutes, gently moving the pan around so the rice cooks evenly
and absorbs the liquid. Do not cover or stir.
Add the shrimp, clams, the reserved chicken, and chorizo. Simmer, without
stirring, until the rice is al dente, about 10 minutes. Scatter the peas on top
and continue to cook for 5 minutes, until the paella looks fluffy and moist. Turn
heat to high for 1-2 minutes to create the socarrat, a toasted rice bottom.
Cover and allow to rest, off the heat for 5 minutes, and garnish with parsley
and lemon wedges.
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