I'm particularly fond of paella, a Spanish rice dish. It varies a bit depending on the region of Spain and what was locally available to them, but it's usually made with seafood, chorizo, and chicken, or some combination thereof. I've also eaten it made with
|Photo by Avicentegil|
This particular paella recipe is wonderful because it's quick and easy, and even relies on some canned goods. Honestly, it takes longer to peel the shrimp and cut the chicken, than anything else!
|It looks like this and then . . .|
Paella is traditionally made in a large round pan with handles on both sides but any large pan will do. If you're in a huge rush, cut up the chicken and peel the shrimp in the morning and stash them in the fridge until you're ready to cook.
It's also very versatile. I sometimes use canned clams in it and planned to when I made it this time, but the canned clams smelled, well, ookey. They went in the trash.
|. . . the liquid is absorbed when it's cooking.|
It calls for three cups of liquid. I used two cups of chicken broth and one cup of clam juice. However, I have made it with three cups of water and seafood bouillon cubes and honestly, I think that's my favorite.
This time around I skipped chorizo because I wanted to make it with less fat. It does lose a bit in flavor, if you do that but it's still good. If your family hates seafood, make it with chorizo and chicken. If you have a fresh red pepper, pop it in. Love your food with a kick? Add a couple of hot dried chilies! Have saffron on hand? Use a bit for that wonderful yellow color. There are hundreds of variations on this dish, so have fun with it!
2 tablespoon olive oil
1 pound boneless, skinless chicken thighs
1/2 pound chorizo (or spicy sausage)
3 cups liquid (broth, clam juice, seafood bouillon or some combination)
3 large garlic cloves
2 14.5-ounce cans diced tomatoes
1 1/2 tablespoons oregano
2 cups long grain rice
salt and pepper
1-2 hot dried chilies (optional)
1 can clams or fresh clams (optional)
1 pound shrimp (fresh or frozen), peeled
1 10-ounce package frozen peas
2 tablespoons white wine or sherry vinegar
Trim excess fat off the chicken and cut into bite-sized pieces. Heat the oil in the pan and add the chorizo and garlic on low. Remove them from the pan and brown the chicken. Return the chorizo and garlic and add the liquids, oregano, tomatoes, and rice and stir. Cover and cook on low heat for 25 to 30 minutes.
Add the shrimp, peas, and vinegar. Cook covered until shrimp are pink, about five minutes.
Bring the paella pan to the table to serve!