Dinner Tonight: Moorish Paella + Tartine's Lemon Cream

January 21, 2013

Dreams of summer. They're inevitable this time of year, when memories of sun and warmth are fuzzy at best, and it's hard to believe that you'll ever be able to step outside without a coat again. Moorish paella, warm with spice and color, is a ticket out of this greyness. It tastes of warm nights in faraway places. Tartine's genius lemon cream is equally transporting, soft, breezy and positively luscious. 

Dinner is a good time to escape. 

The Menu

Shop the Story

Click through on the recipe photos or titles to see (and save and print) the full recipes, but we've also written you a handy grocery list and game plan below.

Moorish Paella by NWB

Tartine Bakery's Lemon Cream by Genius Recipes

The Grocery List

Serves 4

4 chicken thighs
4 merguez sausages (chorizo is fine, too)
1/2 head cauliflower
2 cups Arborio rice
About 4 lemons (for 1/2 cup plus of juice) Meyer or regular

We bet you've already got tomato sauce, chicken stock, caraway, paprika, smoked paprika, cumin, onion, garlic, olive oil, butter, wine, salt, sugar and eggs. If not, you'll need those, too! 

The Plan

1. NWB has it all figured out. First thing, pop those chicken thighs in a simple salt brine (the morning of, if you're working that far ahead). Or skip it if you don't want to wait.

2. Make the paella! The lemon cream is quite simple, but it will need your full attention through the whole (short) process so it's something I'd tackle after dinner. So, cook the sausages and brown the chicken. 

3. Begin layering the flavors. Add the onions, cauliflower, spices. Then more spices, wine, tomato sauce. Add the chicken back to the pot along with rice and stock. Now it simmers for about 20 to 30 minutes.  

4. If you're really anxious to get it done, or just a terrific multi-tasker, this could be a window to make the lemon cream if you'd really like to not wait until after dinner. If you want, now is your moment! Lemon cream it up!

5. Dinner is served! Then, later, a bowlful of creamy California sunshine for dessert. Sweet dreams. 


Order now

A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

Order now

Join the Conversation

See what other Food52 readers are saying.

  • JP Evans
    JP Evans
  • Kristen Miglore
    Kristen Miglore
  • qtprof
Miranda Rake

Written by: Miranda Rake

I love Champagne and cheese and potato chips. In fact, that would be the most dreamtastic dinner. I have two cats and I am a proud Portlander-by-birth currently residing on Manhattan's rich and wonderful Lower East Side in a closet that has no closets. In May I finished up a masters degree in Food Studies at NYU and now I am trying to figure out exactly why I did that and what that all means. It is very fun and scary but mostly fun. I like to cook and I love to bake.


JP E. January 21, 2013
Got it now, didn't see the link there. Sorry and thank you. We love your website and have both wonderful books too!
Kristen M. January 21, 2013
Thanks -- that's always nice to hear!
JP E. January 21, 2013
This is not a complete recipe! How much wine and tomato sauce? Looks good but we need more to go on please.
qtprof January 21, 2013
The complete recipe for the paella is here:
Kristen M. January 21, 2013
JP, as we mention in the post, this is just meant to be a helpful game plan, but we link through to the full recipes above, where you can save and print them. Try clicking on the recipe images or titles above for the real deal.