“When something won’t leave you alone, you must explore it…you owe it to yourself to explore it.”

{Chowfancy 2019}

Step back in time with me to October of 2019.

Anthony, myself and our boys had just packed up the home that we lived in for 21 years on the South Shore of Long Island, and moved closer to Our Market. All of us full of hope and anticipation for the wonderful new memories we would create here on the North Shore. To celebrate with our friends and family, we planned a fun and festive Housewarming Party.

There is something that I find beautiful and uplifting about the large Paella pan. I love the idea that the entire meal is prepared using one large pan. I am inspired by the fact that it takes hours to come together and that the process to develop the flavors cannot be rushed. The Paella pan invites everyone to be a part of the cooking experience.

While hosting a tasting event at our market several years ago, Anthony and I met a wonderful chef named Jaume. During the event Jaume carved and sampled Jamon Iberico, a superb and decadent prosciutto that is cured in Spain, using the leg of the Iberian Hog. Mesmerized by Jaume’s heritage and story, we became friends and I invited him to prepare a large Paella at our housewarming party.

In my imagination there would be bright sunshine on a crisp fall Sunday afternoon. The smell of authentic Spanish Paella would waft through pocket gardens, that we would create with party lights and pumpkins, cornstalks and hay bales. Friends and family would be sipping Spanish Grenache as the Flamenco guitar serenaded us all.

Bowls of hummus and Marcona almonds would be set amongst the multi colored flowers and gold votives. Large boards of charcuterie layered with Jamon and Manchego cheese would be centerpieces… we would travel to Spain through food.

Anthony and I along with our boys and our good friend Daniel, spent the better part of two and half weeks, setting the yard, planning the menu, purchasing the flowers, renting the tents, tables and linens. We sampled salad dressings and Spanish wines., spreading the word of our Paella party. Anthony and I wanted all of the most important people present to celebrate our new home and our next chapter.

The third Sunday in October of 2019 arrived along with a deluge of wind and rain. I’m quite sure that I’ve never seen so much rain in such a short amount of time. There are moments that we will never forget. Anthony and I have come to realize that those are the moments spent with family and friends, the people who are always there with you , no matter what, even on the coldest, rainiest Sunday in October.

Chef Jaume arrived and simmered up two of the largest pans of Paella imaginable, outdoors under a beautiful tent. Our guests arrived wearing rainboots and raincoats. It was absolutely magical. The party lights twinkled under the raindrop covered tents and with everyone huddled together the energy was magnetic. I’m just not sure it could have been as enchanting on a bright sunny day. These are the moments that take our breath away. The authentic and unforgettable moments.

{Photographs by Alcides Aguasvivas}

The following recipe for Chicken Paella can be cooked up in your kitchen. If you don’t have a paella pan, you can use a simple deep rimmed baking sheet or roasting pan.

CHICKEN PAELLA  (To feed 10-12 people)

This dish may be created in one large paella pan that is set over open flame or propane tank.

It can also be prepared using two smaller paella pans that are started over gas flame then finished in the oven.

INGREDIENTS:

3 Chickens- Ask The Butcher to cut each chicken into ten pieces

5 Red Holland Peppers; large dice

5 Green Peppers; large dice

2 Red Onions; diced

6 Fresh Garlic Cloves; minced 

2 (32oz) Chicken Stock

Spanish Olive oil – enough to saute 

3 Cups of White Wine (Pinot Grigio) just about one bottle

4 Fresh Lemons; sliced

Several teaspoons of Good Quality Smoked Paprika

2 Teaspoons Espellete Pepper

Fresh Cracked Salt and Pepper

4 cups Spanish Bomba Rice- Uncooked

1 bunch Fresh Asparagus; cut into one and a half inch pieces ; ends discarded

2 cups of fresh or frozen Baby Peas

Notes

IF YOU ARE USING THE LARGEST PAELLA PAN, THEN COOK ALL INGREDIENTS USING THAT ONE PAN.

IF YOU ARE USING TWO SMALLER PANS THAT WILL GO INTO THE OVEN, SEPARATE THE INGREDIENTS HALF AND HALF AMONGST THE TWO PANS.

METHOD:

Pre-heat the oven to 375 degrees 

Season the Chicken pieces very well with Coarse Sea Salt, Pepper and Smoked Paprika. Sprinkle a bit of Espellete Pepper over top as well.

Brown the Chicken pieces in the paella pan that is coated with olive oil and set over a medium-high flame.

Once the chicken has browned on all sides ( approximately 10-12 minutes total time) you will remove all pieces to a platter to rest. 

Add the diced peppers and onions to the hot paella pan and add a tablespoon or two of olive oil. Once the peppers start to soften you may add one cup of white wine to the pan. Scrape up all the bits and pieces with a wooden spoon. Continue to sauté the mixture another five minutes.

The next step will be to add two cups of uncooked  Bomba Rice to the paella pan along with the pepper and onion mixture. You will also add another cup of white wine and three cups of chicken stock , per small paella pan. 

Give the mixture a gentle stir. Add the chicken pieces on top of the rice mixture, along with the fresh peas and the asparagus.  Nestle a few slices of fresh lemon on top of everything and bake, uncovered, in the oven for twenty-seven minutes. 

PAELLA can be served directly from the beautiful pan that it is prepared in! So Festive!

Chowfancy!