In the Kitchen: Paella from Men Who Cook Event

(WTNH)– President/CEO Naugatuck Valley Savings & Loan, Bill Calderara, Vice President, Bob Stabile, and Diane Stroman from TEAM, Inc. tell us about the 8th Annual Men Who Cook Event.

98 Men from the Lower Naugatuck Valley and surrounding communities will don aprons on April 25th to support TEAM’s 8th Annual Men Who Cook Event The Men Who Cook are not professional chefs; they are dedicated community neighbors. Diverse group of professionals that include State Senators, Mayors, First Selectman, Legislators, Police Chiefs, Business Owners and retirees. Many of the teams are fathers and sons.

The event takes place on Saturday, April 25 from 6 to 11 at Warsaw Park Ansonia. Donation is $55.00 includes food, wine, beer, soda, a silent auction, raffle and dancing to the Electric Lady Band
Event M.C. Chaz from the Chaz and A.J. show. Proceeds of the event benefits programs of TEAM.

Event grows larger every year, last year 600 people in attendance. With the help of sponsors, auction donors, chefs and ticket holders we raised $69,000. Tickets are limited to 600.

The Chefs cooking today are from Naugatuck Valley Savings and Loan Bank who have been a Marquee sponsor of the event since its inception. They show us how to make a quick and easy Paella recipe in the video.

For more details, go to

Quick and Easy Paella Recipe Serves about 8
2 tablespoons olive oil
1 tablespoon paprika
2 teaspoons dried oregano
Pinch of salt and black pepper
2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces

2 tablespoons olive oil, divided
3 cloves garlic, crushed
1 teaspoon crushed red pepper flakes
2 cups uncooked short-grain white rice
1 cups green peas
1 pinch saffron threads

1 bay leaf
1/2 bunch Italian flat leaf parsley, chopped
1 quart chicken stock
2 lemons, zested

2 tablespoons olive oil
1 Spanish onion, chopped
1 red bell pepper, coarsely chopped
1 pound chorizo sausage, casings removed and crumbled
1 pound shrimp, peeled and deveined

In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate to marinate.
Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, green peas and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
Spread rice mixture onto a serving tray. Top with meat and seafood mixture.

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