Paella. A Spanish Classic; A Southern Interpretation

Southern-Style Paella: A Spanish Delight with a Tennessee Twist

https://www.newsbreak.com/doc-lawrence-1599273/3714723643300-southern-style-paella-a-spanish-delight-with-a-tennessee-twist?s=ws_em

Stone Mountain, Ga-Ernest Hemingway introduced me to Spanish cuisine. Reading his novels and newspaper dispatches reporting on the Spanish Civi War, raised my awareness and curiosity about things like Tapas, Gypsies, Matadors and Paella. Ybor City in Tampa provided me with my first Paella dinner and I became an enthusiast.

Paella's roots trace back to the Valencia region of Spain, but its influence has spread far and wide, even reaching Southern cuisine. In the South, paella has been adapted to incorporate local ingredients and flavors. The combination of rice, meat, seafood, and spices in paella resonates with the bold and hearty dishes commonly found in southern cooking.

Paella's versatility and adaptability make it a welcomed addition to southern cuisine. The rich flavors and communal nature of paella also align with the warmth and hospitality characteristic of southern dining. Paella, served as a single dish, reflects the region's emphasis on shared experiences, where family and friends come together to enjoy good food and company.

This recipe is from the Honorable Donald P. Harris, now retired after a distinguished career as a Tennessee Circuit Court Judge. It is a holiday favorite in his Williamson County home and has become a regular feature on my Georgia holiday diner table.In fact, it is equal in taste and presentation to Hemingway’s version.

Enjoy it. “Papa” would be pleased.

Tennessee Paella

¾ pound kielbasa sausage or pork sausage links

2 tablespoons olive oil

1 pound boneless chicken

¾ cup sliced green onion

1 clove garlic minced

2-1/2 cups chicken broth

1 cup saffron rice

1/2 teaspoon salt

1/2 teaspoon oregano

1 bay leaf

1 pound fresh medium shrimp peeled

1 (2 ounce) jar pimento strips drained

2 tablespoons chopped fresh parsley

In a large skillet or 4-quart Dutch oven brown sausage over medium heat. Drain, reserving 2 tablespoons drippings in skillet. Set sausage aside. Add olive oil to drippings and heat. Add chicken, green onion and garlic; cook until chicken is browned, stirring occasionally.

Add sausage, chicken broth, uncooked rice, salt, oregano, and bay leaf. Bring to boiling. Reduce heat; cover and simmer 25 minutes. Add shrimp, pimento and parsley. Simmer, covered, for 10 to 15 minutes or until shrimp are done. Remove bay leaf. Makes 6 to 8 servings.

Wines: Spain produces outstanding wines. Tempranillo will add greatly to this feast.