I am working my way through some of the Bittman’s recipes for Potlucks this go round. Last month I made his Coconut and Nut Chews for the Potluck. This month I settled on his



Paella is a Spanish rice dish often made with different kinds of seafood. The dish is actually named for the pan it is made in and usually cooked over open fires. While mine was not cooked over an open fire and it is rather small compared to traditional HUGE paellas it did not disappoint.

    3 1/2 cups any stock or water, plus more if needed {I ended up using 4 cups of Veggie Stock}
    Pinch saffron threads (optional)
    1 pound ripe tomatoes, cored and cut into thick wedges
    Salt and freshly ground black pepper
    3 tablespoons olive oil
    1 medium onion, chopped
    1 tablespoon tomato paste
    2 teaspoons Spanish pimenton (smoked paprika), or other paprika
    3 ounces Spanish chorizo or other cooked or smoked sausage, cut into 1/4-inch pieces (optional) {I used a local Louisiana Smoked sausage}
    2 cups short-grain brown rice {I used a long grain white rice}
    6 large peeled shrimp; or 2 boneless chicken thighs, cut into 1/2-inch chunks (optional)
    1 cup fresh or frozen peas
    Chopped fresh parsley leaves for garnish

PRHEAT the oven to 450°F.
HEAT the stock with the saffron, if you’re using it, in a small saucepan. Toss the tomatoes with salt, pepper, and 1 tablespoon olive oil.
HEAT the remaining oil in a 12-inch ovenproof skillet over medium-high heat until hot. Add the onion, salt and pepper, and cook, stirring occasionally, until the onions are soft, 3 to 5 minutes.
STIR in tomato paste, paprika, and chorizo/sausage, if you’re using it, and cook for a minute more.
ADD the rice and cook, stirring occasionally, until it’s shiny, another minute or two. Slowly pour in the warm stock and stir until just combined.
ADD in the shrimp {I also added some chopped chicken to this} and peas.
PLACE the tomato wedges on top of the rice and drizzle with the juices that accumulated in the bottom of the bowl. Bake, undisturbed, for 30 minutes. Check to see
if the rice is nearly dry and just tender. If not, return the pan to the oven for 5 minutes, check again, and repeat if necessary. If the rice looks too dry at any point, but still isn’t quite done, you can add more stock or water. When the rice is ready, turn off the oven and let it sit for at least 5 and up to 15 minutes.
REMOVE the pan from the oven and sprinkle with parsley. If you want to develop a bit of a bottom crust before serving put the pan over high heat for a few minutes .

SOOO good. I would like to make it using some mussels, maybe some squid, or some fish. It is so adaptable.

Check with the IHCC members for the POTLUCK this month. Tasty.