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Paella

I just made this recipe today (see Variations below) and it was a big hit with everybody.

Paella

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 10 minutes

Serving Size: 10

Paella

Ingredients

  1. 2 tablespoons olive oil
  2. 1 tablespoon paprika
  3. 2 teaspoons dried oregano
  4. salt and black pepper to taste
  5. 2 lbs. skinless, boneless chicken breasts, cut into 2 inch pieces
  6. 2 tablespoons olive oil, divided
  7. 3 cloves garlic, crushed
  8. 1 teaspoon crushed red pepper flakes
  9. 2 cups uncooked short-grain white rice
  10. 1 pinch saffron threads
  11. 1 bay leaf
  12. ½ bunch Italian flat leaf parsley, chopped
  13. 1 quart chicken stock
  14. 2 lemons, zested
  15. 2 tablespoons olive oil
  16. 1 Spanish onion, chopped
  17. 1 red bell pepper, coarsely chopped
  18. 1 lb. chorizo sausage, casings removed and crumbled
  19. 1 lb. shrimp, peeled and deveined

Instructions

  1. 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.
  2. 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, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
  3. 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.
  4. Spread rice mixture onto a serving tray. Top with meat and seafood mixture.

Notes

I used a little less chicken than what this called for and I think it was just the right amount – 2 chicken breasts as opposed to 2 lbs. of chicken breasts.
I did not use the red pepper flakes as most of the folks in my house can’t handle the heat.
I could not find any saffron locally, so I substituted with a 5 oz. packet of Mahatma Long Grain Rice with Saffron Yellow Seasonings. I added regular short grain rice to this to equal 2 full cups.
I did not use onions, as 50% of my household doesn’t like onions (though I’ll probably add them in the future just to see the difference in taste).
I used a frozen bag of red/yellow/green peppers instead, adding them when I added the shrimp.

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