Ironically, when I needed to retreat from the demands of studying this summer, I would find some respite when literally surrounded by more books. The shelves in the regional public library, mere blocks from my apartment, both soothe and energize me, and often I make a beeline for the food section, or the craft section, or the art section. Any section not dealing with religion, politics, or history. This summer I spent a considerable amount of time running my fingers across the spines of hundreds of cookbooks and flipping the pages of those that looked the most promising. I would check out several and then read through the recipes in bed at night before going to sleep, noting which recipes would be good for which occasion.
That is how I picked out Ina Garten’s recipe for an easy paella this summer. Knowing my good friends, Tim and Anastasia, were expecting their baby girl in late September/early October, I began compiling a list of meals to make for them, consciously avoiding the standard casseroles and lasagnas. An easy paella seemed perfect: it’s a special dish that makes you feel like you’re celebrating while eating it and (perhaps I’ll lose some “foodie” cred by saying this), but I think it reheats well. Most importantly, it’s satisfying and delicious.
The first time Andrew and I made the dish to test the recipe, I cooked and peeled the shrimp, adding even more time to an already lengthy prep time. (You should allow at least 30 minutes for all the chopping and measuring out of ingredients and another 30 for the cook time.) The rice also stuck to the bottom of the pan and got a little mushy, which I attributed to too much stirring after adding the stock. We skipped the Pernod, and didn’t miss it. The second time around, I made my alterations, choosing to substitute a cup of white wine for one of the cups of stock. I also toasted the rice and avoided stirring once the liquid was added to the pot. I made my own little anise-flavored “liqueur” by crushing and soaking a tablespoon of whole anise seeds in 3/4 cup of vodka for a couple hours and then strained it. It tasted strongly of licorice, but it was totally lost in the dish, hence I’ve listed it as optional in the ingredient list. The most obvious adaptation of mine is how I’ve used shrimp instead of the lobster originally called for. It’s still a recession, people, and this dish is splurgy enough. It calls for saffron!
Estelle Anastasia emerged on September 30, and we finally had the chance to sit down to a celebration meal about a week ago. I brought the second version of the paella and it was well received. A one-dish meal with a bottle of wine shared between the four of us was a perfect way to toast Stella’s arrival.
Easy Shrimp Paella
Adapted from The Barefoot Contessa at Home
serves 6
1/4 cup olive oil
1 1/2 cups chopped yellow onion (2 onions)
2 red bell peppers, cored and sliced into 1/2-inch strips
2 tablespoons minced garlic (4 to 6 cloves)
2 cups white basmati rice
4 cups chicken stock
1 cup dry white wine
1/2 teaspoon saffron threads, crushed
1/4 teaspoon crushed red pepper flakes
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1/3 cup licorice-flavored liqueur (optional)
1 lb cooked medium shrimp
12 oz cooked kielbasa, sliced into 1/4-inch thick half moons and browned (smoked turkey kielbasa is good here)
1 cup frozen peas
2-3 tablespoon minced fresh flat-leaf parsley leaves
2 lemons, cut into wedges
Preheat the oven to 425 degrees F.
Heat the oil in a large ovenproof Dutch oven. Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally. Add the bell peppers and cook over medium heat for 5 more minutes. Stir in the garlic and rice and toast for about 1 minute. Add the wine and stir once or twice to coat the rice. Wait about 30 seconds and then add the chicken stock, saffron, red pepper flakes, salt, and pepper and bring to a boil. Cover the pot and place it in the oven. After 15 minutes, stir the rice gently with a wooden spoon, and return it to the over to bake uncovered for 10 to 15 more minutes, until the rice is fully cooked.
Transfer the paella back to the stove top and pour the licorice-flavored liqueur over the top of the rice. Allow the rice to absorb the liqueur (you may or may not have to turn the heat on to medium. I found that the pot was already so hot that the liqueur was absorbed quickly). Turn off the heat and add the shrimp, kielbasa, and peas and stir gently. Cover the paella, and allow it to steam for 10 minutes. Sprinkle with the parsley, garnish with lemon wedges, and serve hot.
