The last few weeks have been a blur. Working full time at a new job, knocking on doors for Obama, calling people in swing states, reading 538, Huff, and RCP with an obsessive zeal and all the while trying to avoid the hype. The 2000 and 2004 elections were sore spots on my psyche and I didn’t trust any of the polls that came out near the end. On election night I was prepared to stay up all night…no sleep until a winner was called or at least until we knew how bad the outcome was going to be. When the Pennsylvania returns came in I was comfortably numb. Then as I watched CNN and simultaneously scanned the electoral map, district by district, I saw that Nate Silver was right and as they called Ohio and New Mexico, Colorado, and then at 10:00 the whole election, well I was in tears. Tears of joy to have a true leader as president. I finally made it to bed around midnight. Wednesday, Thursday, and Friday nights I was tucked into my bed by 9pm and happily logged those extra hours of much need rest. In the midst of all this joy I have felt a bizarre emptiness, so much of my thoughts and time had been consumed by the election and now with it over…dare I return to my life?

A good meal goes a long way toward getting life back on track. Paella is a Spanish rice dish that I think may have a reputation of being complex (the flavors certainly are) but in reality it couldn’t be simpler. Certainly, if one wanted to make an authentic paella using spanish rice, and authentically appropriate meats (rabbit) and seafoods (clams, lobster, and shrimp), then it might be a great deal more complex. Most recipes for regional dishes like paella insist that you use specific ingredients but really it is absolutely acceptable to substitute freely.

I’ve got several large quantities of rice in my pantry…Nishiki, Basmati, Jasmine, sticky, black, and Burmese red and I not about to buy another just for this. Spanish rice is short grain, as is Nishiki, so I used that. I shopped at Trader Joe’s and they didn’t have any uncooked shrimp so I substituted some good looking scallops and clams. Most recipes call for chicken but I’ve never liked it in paella so I blew that off but I did include chorizo which almost all versions of paella call for. Some recipes call for lima beans or green peas which I think are unappealing in this dish, but most call for artichoke hearts and that was available at TJs. A box of chicken stock, some white wine, saffron, onion, garlic, and tomatoes and that’s it. The best part of making the paella is that you don’t have much to do. I find it’s best to set the timer, pour a glass of wine and walk away. A paella that is over tended won’t have the toasted, crusty rice bottom called a socarrat and without that it’s just a seafood rice casserole. Walk away from it and you’ll get that crust…also don’t be afraid to use some heat on this.

Paella
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8 ounces Chorizo
1 medium onion, diced
3 garlic cloves, minced
1 cup drained diced tomatoes
Kosher salt and freshly ground pepper
3 cups short grain rice, rinsed well
1 box chicken broth
1 cup water
1 cup white wine
1 teaspoon saffron threads
1 dozen frozen clams
6 frozen scallops
8 ounces frozen artichoke hearts
Olive oil

Heat oil in a wide shallow skillet over medium-high heat. Saute the chorizo until browned, remove and reserve. In the same pan, make a sofrito by sauteing the onions, garlic, and tomatoes in olive oil. Cook for 2 or 3 minutes on a medium heat and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Add the chorizo and saffron and pour in the broth and wine and simmer, uncovered for 10 minutes over a medium low flame . Add the clams and scallops, and artichoke hearts, gently nudging them down into the rice. Cover and let simmer another 10 minutes. Remove the lid and turn the heat to medium-high and cook for a minute or two to allow the bottom to more fully toast. Remove from the heat and let it rest uncovered for 5 minutes before serving.

Paella offers some wonderfully bright flavors because of the saffron, seafood, and artichokes and the sofrito, chorizo, and rice give it a soulful heft that translates to comfort. It looks impressive but can be pulled off in about 30 minutes.