Paella is such a beloved Spanish dish consisting of long grain rice cooked and baked with chorizo, a variety of seafood and chicken.
What makes paella so delicious and decadent is the inclusion of saffron which turns the rice into a beautiful earthy yellow color.
Paella is a one-pan dish that can be made a little more simply as a Great Everyday Meal recipe, like my recipe of Stove Top Shrimp & Chicken Paella.
If you have to saffron (which can get a little expensive), do not fret simply use extra Paprika or look for acchiote oil to give your paella that nice yellow or reddish color that we expect from a plate of paella. The nuttiness of the paprika and acchiote perfectly mimics that of saffron but at a much less expensive price.
Also, feel free to mix it up. Hate shrimp? Use scallops instead! Can’t find chorizo? Use another kind of sausage. I didn’t have chorizo this evening, so I completely left it out.
Don’t stress! Use what you have – it’ll turn out just fine!
4 tablespoons of olive oil
3 cloves of garlic – minced
1/2 Spanish onion – diced
1 celery stalk – diced
1 red bell pepper – diced
1/2 lb of chicken tenders – cubed
2 teaspoons of smoked Paprika
1 teaspoon of Cumen
1 teaspoon of Italian Seasoning
1 large Bay leaf
2 teaspoons of Kosher salt
1/2 teaspoon of fresh cracked pepper
1 1/2 cups of long grain rice
1/4 cup of white wine
2 1/2 cups of chicken stock
1/2 teaspoon saffron threads (optional)
1 lb of deveined shrimp – shell off
1/4 cup of frozen peas
Heat a large saute pan w/ olive oil on medium heat.
Take the cubed chicken tenders and season with paprika and saute in the pan for about 1 minute.
Add the garlic, celery, onions and red bell pepper and saute for about 1 minute. Add all the seasonings and saute for another 1 minute.
Add the rice and turn up the heat to medium-high. Saute the ingredients together and incorporate the ingredients and seasonings.
De-glaze the pan with white wine, scraping the bottom of the pan and add the chicken stock. Lower the heat to medium-low until it starts to simmer.
Once simmering, turn the heat down to low and cover; leaving a small crack to let the steam come out. Stir occasionally.
Once the rice begins to plump and the stock evaporate, add the shrimp and stir gently. Cover and cook on low for about 20-30 minutes, until the rice is fully cooked, stirring occasionally.
Add the frozen peas, let cook and check for seasonings and serve.
This is an original recipe by Johanna M. Cook, Momma Cuisine – Great Everyday Meals.