Alex Province is famous for his foolproof Spanish paella. Upon his recent move to Phoenix, Arizona, Faith issued a challenge: Could Alex come up with a southwestern-inspired paella? Of course! Alex says the key is incorporating all those southwest spices he’s learning to love: cumin, chili powder, ancho chili powder, chipotle chili powder, cayenne pepper, and smoked paprika (pimentón). In this case, Alex marinated chicken thighs in the spice mix before grilling it over mesquite and charcoal briquettes until the chicken was about 2/3 of the way cooked. (He was more interested in getting the chicken nice and brown in that early grilling step).
• ON-DEMAND: Listen to Alex describe this recipe, step by step on The Faith Middleton Food Schmooze®. •
This is a recipe for ambitious home cooks: there are multiple steps, you’ll dirty a sauté pan, a sauce pan, and a paella pan—if you have one. You’ll chop, sauté, and grill. You’ll have a grand ol’ time and the payoff is huge.
Pour a drink, roll up your sleeves, and dive in.