tells Colorado Magazine Online's
Editor, Joseph G. Boches,
how he prepares this popular Spanish dish.
An expert in creating exotic dishes from around the world, Howard
Treppeda recently prepared a Spanish Paella, which we were fortunate
enough to sample, and he graciously provided us with his recipe.
He prepares this dish for special catering events or
in-store specials in his Niwot, Colorado market and cafe.
PAELLA FOR A PARTY
1 ea onion med dice ½"
1 ea green pepper "
1 ea red pepper "
1 # chorizo, sliced, 1"
1 # chicken breast diced, 1"
2 oz olive oil
Saute chorizo until lightly browned, add vegetables
and sauté until softened, add diced chicken, sauté until
cooked lightly, season with salt and pepper and reserve.
2 # rice, (Arborio is traditional, long grain
ok) Stir, saute until rice glazes, i.e., changes color and acquires
a translucent appearance. Add ingredients below;
½ tsp saffron, a pinch
4 ea bay leaves
2 tbsp garlic,chopped
2 oz chicken base or
2 qts water or chicken stock
black pepper & salt, to taste
Bring to boil, season with a little black pepper,
cover rice, cook until done, about 20 minutes. At service, combine
with sautéed chicken and vegetables and heat through.
1 lb calamari, cleaned tubes
1 lb clams, small, fresh
1 lb mussels, cleaned,
2 cups white wine or stock
2 oz olive oil
1 tsp garlic
1 lb shrimp
4 ea tomatoes, diced ½"
½ cup olives, pitted Calamata or green, sliced
2 tbsp parsley, chopped, fresh
Saute calimari in olive oil until translucent
white in color. Add clams, mussels and wine or stock. Cover and steam
until shells open. Add garlic, shrimp, tomatoes, olives and heat through.
Serve hot rice in center of large paella pan
or suitable platter or bowl; surround with shellfish, distributing
evenly. Garnish with chopped parsley, lemons
Yield: about 25 servings
© 2002, JGBoches,
Consulting à la Carte Inc.
Proprietor, Howard Treppeda
York without (most) of the attitude
.meats for most sandwiches are
sliced to order and the line goes out the door about 11:46 am Mountain
Standard Time. Service is quick and efficient, beer and wine are served,
and the sandwiches are huge, with better than New York prices.
Treppeda, a New York émigré from the Hudson Valley, has
lived in the Boulder neighborhood for decades, moving west to Ski Colorado,
first working in class kitchens as chef garde manger (cold foods), later
importing specialty food products, and finally working his much lauded
deli as a specialty niche in Niwot, a sleepy bedroom community fighting
for identity with its pioneer natives.
a relaxed kind of guy and his store hours reflect his commitment to
family, opening around 10 am, closing around
His best sellers include the New York Chicken Cutlet sandwich ($6.75),
a third of a pound of boneless, skinless, breast lightly breaded with
fresh "artisan" breadcrumbs mixed with parsley and seasonings,
then pan fried in a special olive oil-canola oil blend! "Healthier
that way," says Treppeda, "mono-unsaturated fat eats up the
" Served on a fresh focaccia roll, with mayo,
lettuce and tomato, your kid would love this. (Howard buys the best
tomatoes available, subject to market, be they vine ripened, pungent
Romas or sweet grape tomatoes for his fresh mozzarella tomato salad.)
personal choice is the menu leading Sicilian. Spicy hot, yet sweet capacola,
authentic Genoa and dry salamis, a sopressata Calabrese (you'll want
a pound to take home), housemade olive pesto (Calamata and green) with
drizzed balsamic vinaigrette, fresh lettuce and tomato. On fresh focaccia
or a baguette, a steal at $6.75.
Sandwiches are served with chips or mixed greens, and a tempting array
of side salads is available for a slight charge.
foods include a traditional lasagna, prepared daily with fresh New York
ricotta, sweet Italian sausage (a pinch of fennel for those of you from
Rio Linda) in a fresh ragu Bologonese ($6.95, 2 sides and bread). Always
2 daily soups, (2.95/$3.50) that run a range from Italian Wedding Soup
with small chicken-Parmesan quenelles to a New England Clam Chowder
loaded with sweet New Jersey Sea Clams, and lots of others. Vegan Roasted
Butternut Squash is an autumn thriller, and soups and sauces are stocked
in a small freezer for takeout. ($6.99 qt, serves 4+ cheap) The deli
has a great selection of imported olives, cheeses, and fresh salads
too numerous to describe. Spread on the Roasted Red Pepper Hummus for
a great veggie bite.
are best with a cup of
espresso, cappuccino, macchiato
espresso machine is always on.
A grandmotherly Torta della Nonna, apple tart, is delicious and other
desserts rotate, including noteworthy cheesecake.
For busy socializing time, graduation, holiday weekends, Howard will
usually offer stuffed to order Cannoli and even better, premises baked
Sfogliatelle, the delicious Italian puff pastry with a lightly sweetened
ricotta filling, Outstanding!
locals buy for their corporate businesses, box lunches and fancier catering
when the deal making goes on. The best entice him to their homes for
custom catering, holiday parties, bar mitzvahs, weddings
Italian truffles, caviar, things not on the regular menus. Just ask.
Don't come too late, he's picking up the kids. ...JGB