In the best of times, food can transport and connect us. These days, when we are both stuck and disconnected, food has its work cut out for it. If we can’t get out, the right dish can at least give us the feeling of escape. That’s why I’m making paella on my Facebook Live webcast May 1. It transports me far away, through memory, to Spain. Stuck inside, it forces me outside.
2whole chickens or 10 pieces (legs and thighs are best)
3tbspolive oil
2pinches saffron*
1tbsp smoked paprika
3/4pound green beans trimmed and cut into 3-inch lengths
1cuppeas or fresh fava beans
3 largemedium artichokestrimmed
4cloves garlic
1largetomato (grated or pureed)
1.5quarts water
9ounces paella rice or short grain rice*
3sprigs of rosemary
salt and pepper
Instructions
Cut chickens into 8 pieces. Cut each breast in half. (You might not fit all this in your pan, in which case, reserve some pieces for later).
Heat a large flame-proof skillet or paella pan over a medium high flame. Add a teaspoon of salt and the olive oil to your skillet and, when hot, add the chicken pieces, skin side down. Don’t crowd the pan. Cook until brown, flip and brown on the other side. This may take a while, but don’t settle for less-than-browned chicken.
Move the chicken to the skillet’s side. Add the vegetables to the pan and cook until they begin to brown. Add the garlic, cook for 3 seconds and add the smoked paprika. Add the tomatoes and stir for 3 minutes.
Add the water, give a small stir. Crush the saffron in your palm and sprinkle over the other ingredients.
Drizzle the rice all over the mixture, and give a light stir to distribute. That’s your last stir.
(At this point you can move the pan to your outdoor fire or, let’s get real, just continue with your stove).
Bring to a boil, and let boil for 10 minutes. Lower the heat and leave at a simmer for six minutes. Add the rosemary sprigs, cover with a tight fitting lid or foil, and continue to simmer for another 5 minutes (on a wood fire, move the wood to lower the heat). Remove from fire or flame and let rest, covered, 5 minutes.
Serve, making sure to include some of the bottom crust, or soccarat, in every serving.*For the rice, I use the Matiz brand which you can order off Amazon, but any short-grain rice will do. Trader Joes has a good saffron, or you can Amazon that as well.
Notes
*For the rice, I use the Matiz brand, which you can order off Amazon, but any short-grain rice will do. Trader Joe's has a good saffron, or you can Amazon that as well.
Artichokes go from the front yard to the paella. Image by Photo by Naomi Levy
