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Return to browsing category: Poultry

Paella by So Curi serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

The most famous Spanish dish. This version works well in the oven, making it easier to prepare. Using fish and other seafood and taking out the chicken and chorizo will make the dish more friendly for non meat eaters.

by Chef Kevin Weeks

Ingredients:

4 cups

Chicken stock

5 strands

saffron

1/2 lb

Spanish chorizo, cut into 1/4" slices, (substitute with Italian sausage)

1 lb

Boneless, skinless chicken breast, cut into 1" cubes

1 tsp

Paprika

Salt & Pepper

3 tbsp

Olive oil

Large onion, diced

Red bell pepper, diced

3 cloves

Garlic, sliced

1 cup

White wine

1 cup

Short grain rice, (arborio works, Calasparra is preferred)

7 1/2 oz

diced tomatoes (1/2 15 oz can)

1/2 lb

Shrimp, cleaned & peeled

Directions:

Heat oil in a large, covered sauté pan over medium high heat. Brown chorizo, set aside. Season chicken with salt, pepper, and paprika. Brown in pan on all sides and reserve with the chorizo. Reserve in refrigerator up to 1 day.

Heat oven to 325F.

Bring chicken stock to a vigorous simmer and add saffron.

In paella or oven proof, shallow pan, heat 2 Tbsps olive oil. Saute onion and red pepper over medium heat until translucent, stirring occasionally. Add garlic and continue cooking for one minute. Add rice and cook for another three minutes, stirring frequently.

Add tomatoes, chicken, and sausage to pan. Stir in wine and stock and bring to a vigorous simmer. Cover and place on center rack in oven. Cook until most, but not all, of the liquid is absorbed (about 30 minutes). Add shrimp and peas, re-cover, and continue cooking another 10 minutes.

Categories:

Ethnic Foods
Fish & Seafood
Main Dishes
Pasta/Rice/Potatoes
Poultry