In the traditional paella Valenciana it’s typical to include snails. If Thumper has been nibbling on your lettuces and flowers you can throw him in as well. And if you live in the Ozarks you can…okay we’re not going that far. <br />But today at the farmers market I found fresh peas, fresh favas and squash blossoms. Pulled out a can of snails from the pantry and went to work (What? You don’t have snails in your pantry? Grow up!). <br />Paella is always best cooked outside over lump wood charcoal, like oak. Using briquettes is the ultimate stigma of total wimpola-ness. Alternatively you can cook the paella on a gas cooktop. Use any other fuel and you won’t get the crisp, slightly burnt and delicious socarrat at the bottom. <br />

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