- David Plazas is director of opinion and engagement for USA TODAY Network Tennessee.
When I saw the cover of “The Tennessean’s Taste” section in Wednesday’s print edition, I drooled.
The paella pan featured bright golds, pinks, and greens to display the many ingredients of this traditional Spanish dish, including saffron-flavored rice, shrimp, and peas.
“I want to make that,” I thought.
And what better day to do that than Wednesday night, known in my house as “Cuss and Fuss”?
That’s when husband Darren and his former “work wife” Sarah (I mean, they were once colleagues) came over to the house to vent, share their successes, and enjoy their friendship. started.
Unlike them, I’m not a designer and it’s hard to put together matching clothes without my spouse’s help, so at first I felt like the third wheel in my home.
But “Cuss and Fuss” became important and lifesaving in more ways than one during the COVID-19 pandemic. That’s because it emerged as one of our social outlets, thereby protecting our mental health.
With so much research coming out recently, including U.S. Surgeon General Vivek Murthy’s study on the prevalence of loneliness, isolation, and mental distress, this Wednesday night tradition has helped us cope.
Steps from cooking rice to cooking from scratch
Before the pandemic, I barely knew how to cook. Once I scorched a boiled egg, and another time I unintentionally scorched not only the pot but also the rice. This is more down to my multitasking and lack of attention to the stove.
But during the early months of the 2020 pandemic, as I spent more time at home, cooking became a hobby.
HelloFresh food delivery service was my gateway to learning how to handle meat. I was constantly worried that I or others would get sick, but I persevered with cooking over low heat on the stove.
Preparing and cooking meals now gives me time to put down my phone and pay full attention to what I’m doing. The incident where I almost had my pinky finger chopped off (which actually happened many years ago) is no more.
After reading Chef Samin Nosrat’s book Salt, Fat, Acid, and Heat, I stopped being afraid of adding too much salt to a boiling pot and started experimenting with different flavors and textures.
At the same time, I occasionally consulted Tennessean food writer Mackenzie Lunsford (who co-writes the Eating Nashville column with writer Brad Schmidt). Because she is a chef by her training and also a former restaurateur.
That knowledge and advice led him to make French onion soup from scratch and create variations on ramen.
Our “Cuss and Fuss” trio was my test kitchen.
These are the ingredients for “Exquisite Paella”
So when I saw a paella recipe in 2024 and read the ingredients and instructions, I knew I could make it and I could visualize it.
Most of the ingredients were available at the supermarket, but I had to buy some substitutes.
Source: The Tennessean April 24, 2024 Print Edition “The Perfect Paella: It’s Incredibly Easy to Make” by Robin Miller, Special to the Arizona Republic.
Below are the ingredients for the recipe (in italics) and some explanations.
- 2 tablespoons olive oil
- Spanish chorizo 8 oz.
- 1 yellow onion (chopped)
- 1 zucchini (diced)
I used zucchini instead of green pepper because the person eating it has an allergy.
- 4 cloves garlic (chopped)
- 3 Roma tomatoes, seeded and diced
- 1 teaspoon paprika, smoked
- 1 pinch of saffron thread
Saffron is notoriously expensive, but I found Vigo brand yarn for just $5.99. Enough for a little something.
- salt and pepper
- 1 cup white wine
I bought an inexpensive Sauvignon Blanc at the wine store.
- 1 bay leaf
- Cut boneless, skinless chicken thighs into bite-sized pieces.
- 1 cup Spanish rice
No recommended brands were found for Calaspara or Arros Redondo. The recipe creator warned against using long-grain rice, as it could make the dish mushy. Instead, I went to the international aisle and bought Nishiki, medium-grain rice for sushi, and it was perfect.
- 4 cups chicken soup
- 3/4 pound jumbo shrimp (peeled)
- 1/2 cup frozen peas
- 2 tablespoons chopped fresh parsley and lemon slices (for garnish)
Using a cast iron skillet, gradually mix the ingredients together. Throughout the process, the heat varied from medium-high to low.
Spanish style meals were a bargain compared to eating out.
The ingredients cost about $75, but I was able to make dinner with three days worth of leftovers and two days worth of leftovers, which was a better deal than eating out.
My only quibble with this recipe is that the author said it “took 30 minutes.” The preparation and cooking time was over an hour, and the cleanup was extensive. Multiple dishes and cooking utensils get dirty.
But the most important element and outcome of the night was the joy it brought to our trio.
The aroma of food cooking. Our three dogs were begging for someone to drop them slices of chorizo (we didn’t comply). I listen to music in the kitchen and sometimes dance.
And after the food was served, we savored every bite on our plates and then watched the latest episode of the new “Palm Royale” dark comedy on Apple TV.
These collective moments create memories and strengthen bonds of friendship. This is sorely needed at a time when the loudest voices dominate the news cycle and social media.
Although COVID-19 has brought many complexities, worries, and hardships, it has also brought some unexpected gifts and innovations. For example, the ability to transform a once incompetent food person into a competent cook who can imagine preparing complex meals. Just starting over for his loved ones.
Until next Wednesday, Bon Appétit!
David Plazas is director of opinion and engagement for USA TODAY Network Tennessee. He is on the editorial board of The Tennessean. He hosts his Tennessee Voices videocast and organizes the Tennessee Voices and Latino Tennessee Voices newsletters. Call (615) 259-8063, email dplazas@tennessean.com, or tweet to: @davidplazas.
