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| 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 |
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| 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 | ||||
| 1 | Large onion, diced | ||||
| 1 | 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: | |||||
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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. |
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