I love paella. I loved it before sampling in Madrid, and loved it even more after my true Spanish experience. I’m pretty sure that — officially — when you make a seafood paella it should be all seafood. But I can’t help myself. This one combines meats and fish (shrimp) and I’m enthralled with the combo! I think this version is the shortest way to get to an authentic tasting paella.
See the recipe below. You simply sauté your aromatics, and sausage or chorizo. Sauté rice. Add broth & saffron and cover. 15-20 minutes later add your chicken breast and shrimp…
…Back in oven for about 10-15 minutes. Done! The saffron gives it the color and that unmistakeable smoky atmosphere. It’s rich, but you can’t help but inhale rapid forkfuls. Enjoy.
3 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
2-3 chorizo sausages, sliced into bite-sized pieces
2 cups short gain rice, preferably Spanish rice
3 cups chicken stock
1 tablespoon saffron, crushed
2 roasted peppers, sliced into small pieces
1 lb. shrimp, shelled, deveined
1 large boneless, skinless chicken breast, cut into bite-sized pieces
salt & pepper to taste
Preheat oven to 375 degrees F.
On the stovetop, heat the olive oil in a large pot that has a cover and can go into the oven. Add the onion, garlic, and chorizo. Sauté on medium heat until onion is softened. Add the rice, coat it with the oil and let it get hot. Add the stock and crumble the saffron in. Stir to combine. Season with salt & pepper. Cover pot and place in the oven.
When the rice is almost cooked and the liquid is almost absorbed (about 15-20 minutes), take out the pot and slip the shrimp and chicken pieces into the rice. Add some more stock or water if all has been absorbed (just a bit, don’t drown it). Cover and put back in the oven until chicken, shrimp, and rice are cooked, about 10 minutes more. Serve hot.