We're suckers for the rich comfort of a great paella. Include any ingredients you like -- surf, turf, both or neither -- just don't forget to let us in on your techniques for coaxing out deep, smoky flavor and perfectly cooked rice with that all-important toasty crust.
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Chicken and merguez (strategically tucked away in parchment, because no one needs to look at raw chicken), cauliflower, red wine (any wine will do), harissa, cumin, caraway seeds, sweet paprika, smoked paprika, tomato puree, onion, garlic, and arborio rice.
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The merguez, at the start of its toasting.
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After browning the merguez, we cut it into smaller pieces so we could better brown the sausage.
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Merguez out. Chicken in. (The chicken cooks in the merguez fat.)
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The spice mixture: smoked paprika, sweet paprika, cumin, and caraway.
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Merrill removed the chicken to a plate.
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And did so enthusiastically!
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Then we cooked the onions in the chicken and merguez fat.
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Next up: the cauliflower.
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After a few minutes of softening, we added the red wine.
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The cauliflower, nicely glazed with wine and meat juices.
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The paella cooks. We chat.
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Amanda added the harissa.
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Then the tomato puree.
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After mixing in the rice, the dish completely transformed.
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We added the broth and nestled the chicken on top.
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We then added one last spoonful of the spice mixture, this time on top of the pieces of chicken.
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