Food, Travel


We first discovered Paella on a trip to Spain in 2013. You can see me here enjoying salmon paella, although it may have been the wine that I was so happy about. I have been through many, many recipes and many, many iterations of those recipes. Most of which were too painful for me to continue with, so I simplified and cut back until I reached a version I was willing to make. This is my most recent iteration (keep an eye out for updates), mostly resembling a NY Times recipe. Note that this will make two full meals for two adults and a child. It reheats well and is very flexible.


  • 1 (12 ounce) package sausages, sliced into ½ inch rounds
  • 2 sweet peppers, cut into chunks
  • Optional: Other veggies (zucchini and mushrooms are my favorites)
  • 1 medium onion, chopped
  • 1 teaspoon. garlic
  • 1 cup rice
  • ¼ teaspoon paprika 
  • 1 (14.5 ounce) can diced tomatoes
  • 2 cups water (or chicken broth, if you are fancy)
  • 1 cup frozen peas (if you have them in quarantine)


  1. Sauté sausages. Set aside.
  2. Sauté veggies, adding garlic at the end.
  3. Stir in rice and cook for 1 minute.
  4. Add water, tomatoes, paprika, and sausages.
  5. Bring to a boil and reduce heat to simmer. Cover and cook 20-25 minutes.
  6. Stir in peas and cook for 1 more minute.

based on a recipe by Florence Fabricant

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