This recipe, the one you are about to read about and hopefully make, is the dinner I’d request on my birthday growing up. It had all the umami, a blanket of carbs, and my favorite psuedo-vegetables: artichokes hearts and olives. It was warm and comforting — perfect for late August! (I joke.) My “favorite food” as I was growing up always shifted with the day and age, but I know for a while there I said paella.
Daniel and I went to Barcelona together last week for an impromptu adventure. And! we did not try! any! paella! Gasp! My middle school self would be disappointed. (One reason we didn’t have paella was that as we looked at menus, many had the symbol for “contains tree nuts”. I got nervous and decided perhaps we should just avoid it. My guess is that many use romesco sauce as a base, which contains almonds? Happy that menus used that notation, not happy that it kept me away from trying this. Oh well, I am alive and didn’t need to find a hospital in Spain. Who gets travelers insurance anyway.) However! We did have fideua, which is a coastal paella variation that uses small broken toasted spaghetti instead of the traditional rice.
It was covered with fresh seafood, served with a side of aioli, and hella good. I do not regret our paella-esque choices in Barcelona.
I think I’ve had real paella exactly one time, at Boqueria in NYC. Which is, not coincidentally, where we got engaged, but this was a different evening. We had just eaten our weight in amazing tapas when they brought out our paella. It was… okay. They took the whole crispy-bottom thing to a next level, and it was kinda dry and almost charred. Disappointing.
This is a long way to say, we made my mom’s birthday-requested paella for dinner recently. I was skeptical of its short ingredient list (no saffron, just turmeric for seasoning, no hours-long cooked sofrito, no acid). And yet! A really delicious, balanced, well-seasoned dinner. The rice on the bottom gets sticky and a little charred and so flavorful. The whole thing is incredibly flexible and adaptable. Perhaps I’ve just been on team inauthentic paella this whole time.
Some notes on the ingredients, namely vegan sausage: I hate it. The brand we got was just… very hard to swallow. I’d try with a different kind next time, or just add a little smoked paprika and forego the sausage all together. Growing up we used a weird kosher sausage that I would also pick around. But I do remember chicken sausage being a good thing, so maybe that’s the way to go here. Sausage as you will. Also, I didn’t see sausage in any of the paellas in Spain. Most had seafood, or maybe rabbit or another gamey meat. Some had veggies, most didn’t seem to. So, if you like cooking with mussels and venison, try it out, why not. Also, there is no need to use the chicken here. Could definitely do more sweet potatoes, carrots, peppers, and peas and make this totally vegan.
some recipes to revisit from the blog from autumns of years past:
garlicky eggplant and cubanelle pepper stir-fry
winter squash and quinoa stuffed poblano peppers
blueberry lemon ginger celebration cake
warm apples over ice cream
kabocha, caramelized onion, and ricotta toasts <– this is on my must make again soon list
Birthday Paella
adapted from my mom!
olive oil
3 bone-in chicken thighs (original recipe called for 6, but we added extra veggies instead)
2 sausages, vegan or otherwise, thick slices
2ish small sweet potatoes, scrubbed and in big chunks (optional)
1 onion, chopped small
1 bell pepper (green or red), chopped small
2-3 cloves garlic, minced
¾ cup rice (we used Arborio)
½ teaspoon turmeric
2 teaspoons Bouillion powder
handful baby carrots (or regular carrots cut into batons)
2 cups hot water (or broth) (a little more if more rice)
half a bag frozen peas
small jar artichoke hearts
½ can black olives
½ can roasted piquillo peppers, sliced
small handful cherries tomatoes, halved
1 lemon, to serve
In a big skillet for which you have a lid, heat up a bit of olive oil. Brown the chicken and sausage for a few minutes, then remove to a plate and set aside.
If using sweet potato, put chunks in a microwavable bowl with a bit of water. Microwave for two minutes, or until potatoes are starting to soften. Drain and set aside.
Return skillet to heat and add a bit more oil if it’s looking dry. Cook onion, bell pepper, and garlic with a sprinkle of salt for 5ish minutes, or until all start to brown and soften. Add the raw rice, turmeric, and bouillon powder and cook for another minute or so, stirring frequently.
Level the rice out. Put carrots and sweet potatoes atop rice. Then arrange chicken and sausage on top. Cover with hot water and bring to a boil. Don’t stir! Cover with a lid, turn heat to low, and simmer for twenty minutes.
Sprinkle peas evenly around the skillet. Arrange artichoke hearts, olives, roasted peppers, and tomatoes over the top. Cover with lid and simmer for another twenty minutes. Serve with lemon slices.
The Swanky Sweet Potato 
