Paella

This evening I did a number of things that just make me feel good. My last work appointment of the day was with my client and friend, Jim. Jim is quadraplegic—he had a serious spinal cord injury as a teenager. Since then he’s graduated from college, gotten a Master’s degree, written a book. Now he’s working on his PhD. Seeing Jim makes me feel good for any number of reasons. He’s a smart guy and interested in a lot of things (his area of study is environmental issues). I can talk with him about things that I can’t talk about with too many other people (other than y’all, of course). And he’s such a remarkable man that when I see him I’m proud to be a human being—we’re such resilient and adaptable creatures.

As I ran around doing my evening errands (I’m a daily grocery shopper) I listened to Lone Star on the CD. So shoot me—I’m a pretty sentimental guy and Lone Star strikes just the right tone for me.

Grocery shopping is always a joy for me, too, so that was something else that made me feel good. I made Linguine Bolognese for dinner (we only eat pasta about four times a year so that was a treat) and that made me feel good. I had a little nice Sangiovese with dinner, so I’m feeling pretty mellow right now, I guarantee.

I’d planned on giving you my friend Pete Abdella’s family recipe for kibbee this time around but I couldn’t locate it. However, I did come across the recipe I’ve used for about 35 years for paella. Maybe that will make you feel good, too.

Paella

Serves 4

1 large onion, peeled and chopped
1 Bell pepper, seeded, and chopped
2 cloves of garlic, peeled, crushed, and minced (optional)
2 Tbsp. olive oil
4 halfed chicken breasts (or the same weight in chicken pieces)
1 jar chopped pimentoes
1 12 oz. can Italian tomatoes
1 12 oz. can of pitted black olives
6 oz. of sliced pepperoni
1½ lb. Italian sausage
½ cup dry white wine
½ tsp. dried oregano
½ tsp. dried basil
Pinch of saffron (if you’re feeling flush)
Freshly ground pepper
1 4oz. can minced clams
8-10 shrimp

1. In a saute pan large enough to hold all of the ingredients saute the onion and Bell pepper over medium heat until the onion is transparent.
2. Add the optional garlic and saute for about 30 seconds.
3. Add the chicken to the pan and brown on each side for about three minutes.
4. Add all of the rest of the ingredients except the clams and shrimp, reduce the heat, and simmer for about one hour or until you can’t stand it anymore.
5. In the last ten minutes of cooking add the clams and shrimp.
6. Remove the chicken and shrimp to a serving platter and reduce the sauce for about ten minutes (it shouldn’t be soupy).
7. Serve over rice (preferably cooked with a little saffron, again if you’re feeling flush).

A little nice red wine and a green salad and you’ll be all set.