Happy New Year, everyone!
Still hung-over from the holidays? Or have you started your new year’s resolutions already?
I must admit, I’m still just a little bit hung-over from the holidays. I’d like to continue baking, cooking and EATING the same way until the reality of the weighing scale hit me (boo). But since I’m still in that mood…I’m sharing this recipe I have prepared during the holidays. Diet can start next week(?).
If you take a look at the recipe, you’ll see Saffron. Saffron tends to be pricey and might not be readily available at your local grocery. Don’t let that stop you from making this. I mean, if you don’t have it in your cupboard, don’t sweat it – great if you have it. If you want to go out of your way and get it then by all means. But again, don’t let it stop you if from trying this recipe out if you don’t have it. You can substitute it with turmeric (1/4 tsp for this recipe). And no paella pan? Use your ever reliable skillet like I did.
Oh and for the wine, I’m definitely not a wine expert/connoisseur so I paired it Tempranillo Rioja (as recommended somewhere😀). Whether or not it’s the right pairing – I personally liked it.
Chicken, Chorizo and Shrimp Paella Style
- Olive Oil, as needed
- 4 chicken thighs
- 2 Spanish Chorizo cut on a bias
- 18 large shrimps
- 1 Red Bell Pepper, julienned
- 4 – 5 cups chicken stock
- 1/2 cup dry white wine
- 1/2 tsp Saffron
- 1 can crushed tomatoes
- 1/4 cup onion, minced
- 6 garlic cloves, minced
- 2 cups Arborio rice, or Bomba rice (I use Arborio, easily available in my grocery)
- Salt and pepper to taste
- 1/2 cup cooked green peas
- 1 – 2 Lemon wedges, to serve
*Heat the chicken stock in a pot with 1/2 tsp saffron
- Season chicken with salt and pepper. Pour just enough olive oil (approx 1 tbsp) to brown chicken in a skillet over medium heat, at this point I like cooking the chicken at least halfway through just to make sure it cooks completely later on. Set aside.
- If needed, add a little bit more olive oil. Sauté chorizo and then cook the shrimps. Set them aside.
- In the same pan you used to brown chicken, chorizo and shrimps, sweat onions first, then the garlic and then bell pepper. De-glaze pan with dry white wine.
- Add the tomatoes, let simmer until the liquid evaporates.
- Add the rice and stir. Season with salt and pepper. Add the chicken and chorizo then add 4 cups of chicken stock with saffron. Rice should be completely covered with stock.
- Cook without stirring, uncovered for about 15 – 20 minutes. Paella should not be soupy.
- Once cooked, add your shrimps and sprinkle green peas. Cover and let stand for 5 minutes.
- Serve with lemon wedges.