- Details
- Category: Past Issues
Greetings. Paella is a fabulous peasant dish, which originates from Spain. Traditionally it is cooked in a special paella pan over an open fire, and there are many, many variations. This one is a quick, and not-at-all traditional version for a hearty weeknight supper. An easy addition, especially if you desire to increase serving sizes, would be to add ½ pound or so of skinless, boneless chicken breast, cut into serving-sized pieces, and added to the pan along with the chicken stock.
Easy Weeknight Paella
4 tablespoons olive oil 1 medium shallot, chopped
1 clove garlic, minced
2 large red bell peppers, cut into ½-inch strips
1 cup long-grain brown basmati rice
½ teaspoon saffron threads ½ cup boiling water
2 cups hot chicken stock 8 large shrimp, peeled, deveined
16-oz. package chorizo (sausage) 1 cup frozen peas, thawed
Heat oil in large saut̩ pan, or Dutch oven over medium heat. Add shallot, garlic, and peppers. Saute for about 5 minutes, until peppers begin to soften slightly. In a small bowl, pour boiling water over saffron. Set aside. Add rice to pan, and allow to cook for about 10 minutes, until lightly browned. Add stock to pan, cover, and set heat to low. Allow to simmer gently, until rice is barely tender, about 30 minutes. Add saffron, shrimp, and sausage. Continue to cook for another 5 minutes, until the shrimp are done. Add peas, and heat through for another minute or two. Serves 3 Р4 persons.