Everyday Paella
I’m calling this an Everyday Paella because the ingredients are just things I normally have in my pantry. No special bomba rice, no seafood. I omit shrimps in the recipe owing to my crustacean allergy. Although, we did have a shrimp gambas to go with this, just so Spouse was happier with this simple paella.
Everyday Paella:
3 skinless chicken thighs, diced
1 tsp. olive oil
half a Spinach chorizo, thinly sliced
1/2 tsp. salt
1/2 tsp. smoked paprika
3 c. broth or water
a few strands saffron
handful of green olives
1.5 c. jasmine rice
1/8 tsp. black pepper
1/2 c. frozen peas
a few asparagus spears
pimiento strips
1 thick slice tomato
extra virgin olive oil
1 hard-boiled egg, sliced
Heat a heavy 12-in. skillet over medium heat. Add a tsp. of olive oil and heat through before adding the diced chicken. Salt and pepper the chicken while browning. Add the chorizo and paprika and continue to cook for about 5 minutes.
I go by smell at this point, when the smell of chorizo and paprika fills your kitchen, add the broth. Stir to loosen the bits stuck to the bottom of the pan. Add the rice, saffron and olives.
Allow to boil and let simmer until the water is almost all absorbed. Try not to stir at this point to develop the crust at the bottom, but do taste if you need to adjust your spices.
Now, decorate the top with your vegetables. Brush with extra virgin olive oil for sheen. As much as you should continue cooking on your stovetop….I just can’t help but put my paella pan in the oven at this point. I put the paella in the oven on broil for about 15 minutes, enough time for the vegetables to cook. Take out of the oven and decorate with egg slices.
Paella!: Spectacular Rice Dishes from Spain
