Paella for People Who are Intimidated by the Thought of Making Paella
| Prep Time: 30 min | Serves: 10 |
| Cooking Time: 30 min | Yield: 10 Cups |
Paella. That yummy Spanish dish with it's classic saffron-yellow rice. Brightly colored veggies, and combination of seafood and meats. But have you read a recipe for paella? Or seen it made on a cooking show? It looks crazy complicated and easy to mess up! All that stirring, all the ingredients, all the perfect timing... UGH! I found this wonderful Portuguese Paella recipe. I don't know if it's totally authentic paella, but I do know it's way BETTER than any Paella I've ever had in any restaurant. and..... Don't tell anybody.... But you actually BAKE this in your oven! I dare you to try it and not say it's the best and easiest paella you've ever had. I double-dog dare you!
Ingredients
- 5 piece Boneless Skinless Chicken Thighs
- 1 tsp Rosemary, Dried
- 1 tsp Salt
- 1/4 tsp Pepper*
- 2 tsp Extra Virgin Olive Oil
- 4 1/5 oz Chorizo Sausage
- 1 medium Onion, Sweet
- 2 large Green Bell Pepper
- 2 cups Arborio Rice
- 2 cups Diced Tomatoes Original
- 1 tsp Paprika
- 1/4 tsp Saffron
- 1/4 tsp Red Pepper Flakes
- 2 Garlic Clove
- 4 cups Chicken Broth
- 1 lb Shrimp Large Raw Peeled & Devained
- 1 1/2 cups Asparagus
- 1/2 cup Frozen Peas
Directions
Preheat oven to 400 degrees.
Sprinkle chicken with rosemary, 1/2 teaspoon salt, and black pepper.
Heat oil in a large oven proof nonstick skillet or paella pan over medium-high heat.
Add chicken; cook over med-high heat for 3 min. on each side or until lightly browned.
Remove chicken from pan; cover and keep warm.
Add sausage and cook until lightly browned;.
Add onion and bell pepper; cook for 5 minutes, stirring constantly.
Add rice, tomato, paprika, saffron and garlic; cook for 1 minute stirring constantly.
Return chicken to pan.
Add broth and 1/2 teaspoon of salt; bring to a hard boil.
Wrap handle of pan with foil, cover pan;.
Bake at 400°F for 10 minutes.
Stir in shrimp, asparagus, and peas.
Cover and bake an additional 5 minutes or until shrimp are pink and no longer translucent, and the
rice is tender.
ENJOY!!