Dutch Oven Paella

Perhaps it was the somewhat stressful week, or perhaps it was simply inspiration, but something compelled me last night to turn off all the electric lights, illumine candles throughout the kitchen, and cook paella.

Ever since I visited Spain years ago, I've naturally intended to fix paella here at home. However, I was continually intimidated by my lack of a paella pan, and set my paella ambitions aside until the future day "when I owned a paella pan." Recently, though, it dawned on me one day at work (because yes, I do daydream about paella pans at work, a fact which I can only confess to my foodie friends...) that the reason a paella pan is still absent from our kitchen might be primarily due to economics, but is also because I've come to realize I don't long for the sort of kitchen that houses every imaginable form of crockery, gadget, or utensil. I value my counter space, my (relatively) organized cabinets, and the precious ability to be able to remove anything from a cabinet without pulling out 5 other things first. I cherish the sort of kitchen where all the appliances I own are permanently housed within easy reach on a counter-top, while still leaving abundant workspace. Within arm's reach, I have our KitchenAid mixer, food processor, and rice cooker, and, I've come to admit, I can live without a paella pan - but not without paella.

Inspired by the skillet-based paella recipe in Bon Appetit, I decided to use Zach's grand, romantic, bright red Dutch oven and create a Dutch oven paella! The results, were, well, I have to be honest. This paella was sexy. Somehow, the simple mixture of rice, protein, and vegetables became totally sexy. And yes, because I know you were wondering, I was completely sober - just incredibly happy to be home, with my true love, cooking paella.

Today, July 4th has arrived, and we're celebrating with lots of grilled veggies, lemonade with a splash or two of vodka, and the cherished company of our friends Emily and Aaron. Tomorrow, Zach has to fly to Texas for a month-long military rotation, but for tonight, we have a reason for joy and festivities, and the memory of an alluring, candlelight paella...

Dutch Oven Paella
* Inspired by the April 2010 issue of Bon Appetit *

1/2 cup red wine
1/2 tsp saffron
1 1/2 tsp salt
1 1/4 tsp smoked paprika
1 tsp black pepper
6 skinless & boneless chicken thighs, each cut into thirds OR 2 lb firm tofu, pressed dry and cut into 1" slices
4 oz chorizo, thinly sliced OR 4 oz soy "chorizo style" sausage, thinly sliced
1 T olive oil
1 large onion, chopped
4 cloves garlic, minced
1 1/2 cups brown rice
2 cups vegetable broth
1 (14.5 oz) can diced tomatoes, undrained
1/3 cup chopped sun-dried tomatoes in olive oil
2 1/2 cups shelled peas, either fresh or frozen

~ Preheat the oven to 400 degrees F.
~ Mix together the wine and saffron, and set aside.
~ Stir together the salt, smoked paprika, and black pepper, and rub the spice mixture over the chicken or the tofu slices.
~ Coat a large Dutch oven or other oven-friendly skillet or pot with cooking spray, then brown the chorizo or soy-chorizo slices over medium-high heat for around 3 minutes. Transfer the chorizo or soy-chorizo to a plate.
~ Add the olive oil to the Dutch oven, then add the chicken or the tofu and cook until browned - approx. 4 minutes per side. Transfer the chicken or tofu to another plate.
~ Reduce the heat to medium, add the onion, and cook until translucent.
~ Add the garlic, and stir for 30 seconds.
~ Add the brown rice, and stir to coat.
~ Add the wine-saffron mixture and bring to a boil, scraping browned bits from the bottom of the Dutch oven.
~ Add the vegetable broth, the tomatoes with their juice, and the sun-dried tomatoes. Bring the mixture to a simmer, then stir in the chorizo or the soy-chorizo.
~ Place the chicken or the tofu gently atop the mixture in the Dutch oven.
~ Cover the Dutch oven, making sure the lid fits snugly, then transfer to the oven and bake until the rice is tender and most (but not all) of the liquid is absorbed - approx. 40 to 50 minutes.
~ Remove the Dutch oven from the oven, transfer the chicken or tofu back to a plate, and stir the peas into the rice mixture. Season to taste with salt and pepper.
~ Return the chicken or tofu back atop the rice mixture, then return the Dutch oven to the oven and cook for 10 more minutes. Serve warm!