Sopa Paella
Try the iconic Valencian dish as a hearty fall soup brimming with seafood and chorizo.
W
e were going through a heat wave in Victoria when I was brainstorming recipes for this September/October issue. It was hard to imagine eating (never mind cooking) soup, but I knew that once autumn rolled around, it would be exactly what I wanted. Something delicious and warming, deep and satisfying with layers of flavour.
What inspired me was a reminder of EAT founder Gary Hynes’s Mussels, Spicy Sausage, and Fava Bean Soup. It was a recipe he created for his award-winning restaurant at The Cooper’s Inn, which he ran with his wife, Cynthia (EAT Magazine’s current editor), in Shelburne, Nova Scotia. I loved the idea of combining sausage and seafood, and I couldn’t think of a better way to honour Gary. As one of my favourite dishes is an authentic seafood paella, I decided to combine the idea of Gary’s soup with the rich flavours of the famous Spanish dish.
I also wanted to skip some of the more technical aspects of paella-making and be able to make it without the specific paella pan. This recipe is adaptable and if you have clams instead of mussels, use those, adjusting the cook time. If you have white fish instead of chicken, that works, too. Be sure to add it at the end, with the shellfish. The chorizo can be crumbled instead of cut if you prefer, but make sure it is the smoked type and not raw sausage. (I got mine from The Whole Beast.) As much as I appreciate a quick dinner, if you read my recipes regularly, you will know that I do not shy away from some long-simmering dishes. This may be one of those. Admittedly, it does take a bit of time, and some work, and if you have a weekend afternoon, I recommend taking it on. You won’t regret it.
R ECIPE + S T Y L ING + PHO T OGR A PH Y
Rebecca Wellman 16 SEPTEMBER/OCTOBER 2021
