Paddle Meals: Paella in Paradise

August-September 2001

This is an article from WaveLength Magazine, available in print in North America and globally on the web.
To download a pdf copy of the magazine click here: > DOWNLOAD

by Debbie Leach with Peter Allan

Imagine sitting on a beach being served 'Paddler's Paella' on a china plate while your guide offers you ground pepper from a large wooden mill. You could be dreaming... or just enjoying a trip with Peter Allan and Bruce Grey from Saltspring Kayaking.

Nearly a decade ago, Peter dropped into the Bike Doctor's shop on Saltspring Island and ever since, the dynamic duo have been running tours on bicycles or kayaks. Coming from a restaurant background, Peter added his love of good food, which has become an integral part of excursions. Bruce 'brings to the plate' a flair for creating an ambience (including music appropriate to the mood) and making people comfortable living out of doors. While Brusco focuses on 'prep and presentation', Pedro is usually 'on the pans' behind the grill. For this issue they share recipes gathered in Spain and Tuscany (where they conduct kayak tours on the Island of Elba).

PADDLER'S PAELLA-serves six

(You can shop beneath your boat if you have a fishing license.)
1 or 2 legal crabs (check regulations)
2 dozen each-clams, mussels and prawns
12 chicken thighs
1 tsp oregano
3 cloves garlic, minced
6 tbsp extra virgin olive oil
1 tsp balsamic vinegar
2 sticks of chorizo
2 medium red onions
2 red peppers
1 small can of spicy tomato sauce
2 1/2 cups of rice-washed and drained
4 cups hot water
2 pinches of saffron (the real stuff is essential)
2 handfuls of green beans
2 tbsp capers
1 handful black olives
salt and pepper

Make a mash of oregano, garlic, 2 tbsp oil and the vinegar to rub into your chicken. Add salt and pepper to taste. Heat the rest of the oil in a dutch oven or large non-stick pan and brown the chicken-then pile in the chorizo, chopped onion, peppers and simmer on low for ten minutes. Add the tomato sauce, water , saffron, beans and rice. Stir well and cover, cooking on medium until most of the liquid is absorbed. Add capers and olives.

Steam cleaned crab and scrubbed shellfish in a little of the chardonnay you've been drinking. Mound paella on a platter and decorate with seafood and lime and lemon wedges.

Enjoy !

FAGIOLI ELBANA CON TONNO-serves six

A wonderful white bean and tuna salad for lunch or as an appetizer:
2 cups white beans
1/3 cup extra virgin olive oil (always have the best you can afford
in your spice bag!)
juice of one lemon
1 bunch green onions, chopped
1 bunch cilantro or parsley, chopped
3 cans quality chunk tuna
lettuce leaves
1 orange, sliced thinly
Soak beans over night, drain and refresh water and boil for an hour or more in the morning while you're sipping your espresso. When tender drain and cool and gently toss with the oil, lemon juice, onions and cilantro. Arrange on a platter lined with lettuce and top with tuna chunks. Garnish with orange slices. Buon Appetito!

PM Tip-If you take cans/jars along, you could substitute 2 cans of white kidney beans (cannellini). Or toss in a jar of marinated artichoke hearts instead of the orange.

Note: Catch Peter and Bruce's workshop called "Freeing The Kayak Chef Within: Creative Cooking in the Outdoors" at the West Coast Sea Kayak Symposium in Port Townsend, this September. Or you can join them for yoga, fitness and art centred kayak tours this summer.

Visit: www.saltspringkayaking.com

Deb Leach, her kayak and computer live in Victoria, BC