In Spain, the native land of paella, this classic dish is often prepared over a live fire. Georgeanne Brennan and I adapted this recipe from The Mediterranean Herb Cookbook on a wood-fired grill at her home, using onions, garlic, peas, and fresh herbs from her garden. You can use fresh or frozen calamari. The quality of the ham and chorizo is very important, so shop for the recommended types. If you can’t find them in your local store, shop online at The Spanish Table or La Tienda (see Resources). One of the secrets to this dish is that the herbs are added in layers. The second secret is to cook it over a wood fire!
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