So Many Dishes

When I was a kid, my mother made one kind of rice: Uncle Ben’s. We didn’t eat rice very often, as my dad didn’t really care for it. Most of the rice I ate was in my grandmother’s rice pudding.

Then I discovered Chinese food. Chinese restaurants were rare in our area of eastern Pennsylvania. I think I was in high school the first time my mother and I drove across the Delaware River to Phillipsburg, New Jersey to have lunch at the Peke Inn (bad pun, I know. I also suspect that if I used the name Peking, my kids would have no idea what city I was referring to). I was as hooked! I also realized that you could eat rice in ways other than plain, topped with a pat of butter, as my mother served it.

As I started cooking different cuisines, I learned about rice and that there are different types. I also learned that certain varieties really are essential for some dishes. For instance, long-grain rice just doesn’t cut it for risotto. Right now, we have six different kinds of rice in the house: regular long-grain, basmati, jasmine, Arborio, medium-grain, and Carolina gold. That last was an impulse purchase, as we were curious to try what is considered a heritage variety. Whenever I cook a dish that involves rice, I can use the type that’s most appropriate.

When we decided to make paella Friday night, medium-grain was the obvious choice. Valencia rice, commonly used for paella, is sometimes referred to as a short-grain variety and sometimes as a medium-grain. We developed a taste for medium-grain when we lived in Prague, where medium-grain was the only rice available at the Spanish-owned market where we shopped. The medium-grain we buy here is very similar, and is really indistinguishable from the Valencia rice I’ve bought a couple times.

I’ve tried numerous paella recipes over the years, but Ken and I agreed, after I made the Hearty Paella recipe I found in the Mediterranean Made Easy cookbook a few years ago, that our search was over. I can’t speak to how authentic it is, but the taste reminds me of when we were invited to a paella party. Our friends had hired a chef who cooked paella in an enormous pan over an open fire. It was one of the most unique dinners I’ve ever had.

In doing some research for this post, I learned that there should be a layer of crusty rice on the bottom. I’ve never seen anything about this in any recipe I’ve tried. I’m familiar with tahdig, the delicious crusty rice that is part of Iranian pilaf dishes. But used to make a pilaf with chicken and sour cherries, and our kids would fight over the crunchy rice. (I haven’t made that dish in more than 10 years; I may need to dig out that recipe). Now I know that I should use a larger pan, so that the rice is spread out over a larger surface. There’s always next time.

My paella was mixta style, incorporating both meat and seafood. The recipe calls for boneless chicken breast and shrimp. I replaced the chicken with smoked chicken sausage. There are so many protein variations in different recipes. One of the recipes I tried previously included sausage, and we really liked it, especially the sausage with roasted red peppers and queso fresco that I used this time.

With all the ingredients prepared ahead of time, this is quick to put together. I really should make this more often. Roasted tomatoes were a tasty side.

Hearty Paella

• 8 ounces smoked chicken sausage, cut into 1/2-inch thick slices
• 2 tablespoons olive oil
• 1 cup medium-grain (Valencia or other) rice
• 1 cup chopped onion
• 2 garlic cloves, minced
• 2 cups reduced-sodium chicken broth
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1 teaspoon oregano
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon saffron threads
• 1/8 teaspoon ground turmeric
• 3/4 pound large shrimp, peeled and deveined
• 3/4 cup frozen peas
• 12 pimento-stuffed olives (I used more)
• Lemon wedges for serving

In a large skillet over medium heat, heat the olive oil, then brown the sausage slices until browned on both sides. Remove and keep warm. Add rice and onion to the pan; cook until rice is lightly browned and onion is tender, stirring frequently. Add garlic and cook 1 minute longer.

Stir in the broth, tomatoes, and seasonings. Bring to a boil. Reduce heat to low; cover and cook for 10 minutes.

Add the shrimp, peas, and olives. Cover and cook until the rice is tender, shrimp turn pink, and liquid is absorbed, about 10 minutes longer. Return sausage to the pan and heat through. Serve with lemon wedges. Makes 4-6 servings.

Happy eating!